Description
A delightful dessert featuring a creamy cheesecake layered with tart rhubarb, nestled in a buttery graham cracker crust.
Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup rhubarb, chopped
- 1/2 cup powdered sugar (for topping)
- Fresh berries (for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the crust: In a bowl, combine graham cracker crumbs and melted butter until well combined. Press into the bottom of your springform pan.
- Make the cheesecake filling: Beat cream cheese and granulated sugar until smooth, adding eggs one at a time.
- Stir in vanilla extract, then gently fold the chopped rhubarb into the batter.
- Combine the rhubarb-infused batter over the crust in the springform pan.
- Bake for 45-50 minutes, until edges are set and center has a slight jiggle.
- Cool thoroughly at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Before serving, top with fresh berries and a dusting of powdered sugar.
Notes
Make-ahead tip: Prepare a day in advance for the best flavors. Consider alternative garnishes like berry compote or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg