Best 2 Rhubarb Cheesecake Dessert Recipes

Indulge in a symphony of flavors with our tantalizing Rhubarb Cheesecake Dessert, a culinary masterpiece that blends the tangy sweetness of rhubarb with the creamy richness of cheesecake. This delectable treat features a buttery graham cracker crust, a luscious filling crafted from velvety cream cheese, tangy rhubarb, and a hint of cinnamon, all enveloped in a delicate vanilla-scented whipped cream topping. Alongside this classic, we present two additional variations to satisfy every palate: a Rhubarb Swirl Cheesecake with its stunning marbled effect and a Rhubarb Cream Cheese Bars with their delightful combination of a buttery crust and a tangy rhubarb filling. Embark on a culinary journey as we guide you through each recipe, ensuring a delightful dessert experience that will leave you craving for more.

Here are our top 2 tried and tested recipes!

RHUBARB CHEESECAKE DESSERT

Rhubarb Cheesecake Dessert image

After moving to our current home 15 years ago, we were thrilled to discover a huge rhubarb patch. Since I love to bake, I began searching for rhubarb recipes. Each spring, my family looks forward to these sensational squares. -Joyce Krumwiede, Mankato, Minnesota

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter
1/2 cup chopped walnuts
1 teaspoon vanilla extract
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING:
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 cup water
3 cups chopped fresh or frozen rhubarb, thawed and drained

Steps:

In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly. , In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour., In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers.

Nutrition Facts : Calories 276 calories, Fat 12g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

RHUBARB CHEESECAKE LAYER DESSERT

Rhubarb Cheesecake Layer Dessert image

Carol Forcum of Marion, Illinois relates, "Rhubarb gives a burst of tangy flavor to this dessert. Sometimes I combine strawberries and rhubarb."

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 14-16 servings.

Number Of Ingredients 17

Ingredients

1/2 cup butter, cubed
1-1/2 cups all-purpose flour
1/2 cup chopped pecans
RHUBARB LAYER:
4 cups sliced fresh or frozen rhubarb
1/2 cup sugar
2 tablespoons all-purpose flour
CHEESECAKE LAYER:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
1-1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Additional chopped pecans, optional

Steps:

In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. , Bake at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes., Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined. , Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Meanwhile, combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on wire rack for 1 hour., Refrigerate overnight. Refrigerate leftovers.

Nutrition Facts : Calories 296 calories, Fat 18g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Select the ripest rhubarb stalks: Look for stalks that are firm, plump, and have a deep red color. Avoid stalks that are wilted, bruised, or have brown spots.
Trim the rhubarb properly: Cut off the leaves and the bottom inch of the stalk. Then, slice the rhubarb into 1-inch pieces.
Don't overcook the rhubarb: Rhubarb should be cooked until it is tender but still holds its shape. Overcooked rhubarb will become mushy and lose its flavor.
Use a good quality cream cheese: For the best flavor and texture, use a full-fat cream cheese. Avoid using low-fat or non-fat cream cheese, as they will make the cheesecake less creamy and flavorful.
Chill the cheesecake properly: Before serving, chill the cheesecake for at least 4 hours, or overnight. This will allow the cheesecake to set properly and develop its full flavor.

Conclusion:

This rhubarb cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet and tart rhubarb with the creamy cheesecake filling is simply irresistible. With its beautiful pink color and refreshing flavor, this cheesecake is sure to be a hit at your next party or gathering. So next time you have some fresh rhubarb, be sure to give this recipe a try!