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Rhubarb Cheesecake
This delicious rhubarb cheesecake is a great way to use the seasonal rhubarb plant in spring! Sweet and tart flavors with a creamy baked cheesecake filling that the whole family will love.
Course
Desserts
Cuisine
American
Keyword
Rhubarb Cheesecake
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
12
Calories
391
kcal
Author
Shelby Law Ruttan
Equipment
Pastry blender
, (or food processor)
Electric hand mixer
mixing bowls
Springform pan
Rubber scraper
Ingredients
For the shortbread crust
1
cup
all-purpose flour
½
cup
granulated sugar
, divided
½
cup
unsalted butter
, diced
For the rhubarb
3
cups
chopped fresh rhubarb
½
cup
sugar
1
tablespoon
flour
For the cheesecake
16
ounces
cream cheese
, softened
2
large
eggs
1
teaspoon
vanilla extract
½
cup
granulated sugar
For the cheesecake topping
1
cup
sour cream
2
tablespoons
sugar
1
teaspoon
vanilla extract
Instructions
Preheat oven to 350 degrees.
Make the crust
In a medium bowl, mix together flour, sugar, and butter using a pastry blender until fine crumbs are formed.
Press crust into the bottom and slightly up the sides of a springform pan that has been sprayed with cooking spray.
In a medium mixing bowl, toss together rhubarb, sugar, and 1 tablespoon of flour. Place on top of crust and spread out evenly. Bake for 45 minutes.
Make the cheesecake filling
In a large bowl using a hand mixer, blend together the cream cheese, sugar, and vanilla until creamy.
Add eggs to cream cheese mixture one at a time, blending after each addition until well incorporated.
Pour cream cheese mixture over top of hot rhubarb.
Bake for 30 minutes, or until filling is set.
Make the sour cream topping
In a small bowl, mix together the sour cream, sugar, and vanilla. Pour over top of hot cheesecake and spread to cover.
Cool completely on a wire rack.
Nutrition
Calories:
391
kcal
|
Carbohydrates:
40
g
|
Protein:
6
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.3
g
|
Cholesterol:
96
mg
|
Sodium:
149
mg
|
Potassium:
205
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Vitamin A:
883
IU
|
Vitamin C:
3
mg
|
Calcium:
99
mg
|
Iron:
1
mg
|
Net Carbohydrates:
39
g