Description
Delicious rhubarb cheesecake squares with a creamy filling and a crumbly crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rhubarb, chopped
- 1/4 cup flour
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar.
- Press the mixture into the bottom of a greased 9×13 inch baking dish.
- In another bowl, beat cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and flour.
- Fold in chopped rhubarb.
- Pour the cream cheese mixture over the crust.
- Bake for 45 minutes, or until set.
- Let cool before cutting into squares.
Notes
- Use fresh rhubarb for the best flavor.
- Store in the refrigerator for up to 5 days.
- Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: rhubarb cheesecake squares, dessert, rhubarb, cheesecake