Best 2 Creamy Rhubarb Cheesecake Recipes

Indulge in a delectable creamy rhubarb cheesecake that captivates taste buds with its harmonious blend of tangy and creamy flavors. This exquisite dessert features a velvety smooth cheesecake filling, swirled with luscious rhubarb compote, nestled upon a crisp graham cracker crust. With its stunning appearance and delightful taste, this cheesecake is a perfect centerpiece for any special occasion or a delightful treat to satisfy your sweet cravings. Experience the perfect balance of tangy rhubarb and creamy cheesecake in every bite.

Let's cook with our recipes!

CREAMY RHUBARB CHEESECAKE

Creamy Rhubarb Cheesecake image

Rhubarb and cream cheese just go together, I think. This is a strawberry cheesecake recipe I adapted to use rhubarb.

Provided by Kathie Carr

Categories Fruit Desserts

Time 20m

Number Of Ingredients 16

Ingredients

CRUST:
1 c flour
1/4 c sugar
1/2 c butter, softened
LAYER 1, RHUBARB:
3 c fresh rhubarb, cut into 1/2 inch pieces
1/2 c sugar
1 Tbsp all purpose flour
LAYER 2, CREAM CHEESE:
12 oz cream cheese, softened to room temperature
1/2 c sugar
2 eggs
LAYER 3, SOUR CREAM:
1 (8 ounce) container dairy sour cream
2 Tbsp sugar
1 tsp vanilla extract

Steps:

1. FOR CRUST: Mix together flour, sugar and butter. Press crust into 10 inch pie plate covering bottom and sides. Set aside
2. FOR LAYER 1, RHUBARB: Combine rhubarb, sugar and flour. Stir together lightly and pour into crust. Bake at 375 degrees for about 15 minutes. Prepare Layer 2 mixture while this layer bakes. Remove from oven.
3. FOR LAYER 2, CREAM CHEESE: With mixer beat together cream cheese and sugar until fluffy. Beat in eggs one at a time. Pour this mixture over hot rhubarb layer and return to oven to bake at 350 degrees (temperature reduced from previous layer) for about 30 minutes or until almost set. Remove from oven.
4. FOR LAYER 3, SOUR CREAM: Stir together topping ingredients and spread over hot cheesecake. Chill until firm and cold. If you like garnish with a bit of rhubarb, rhubarb jam, or even strawberries.

CREAMY RHUBARB CHEESECAKE

Creamy Rhubarb Cheesecake image

This pie combines the velvety richness of cheesecake with fresh rhubarb for a delicious pie that everyone, including the kids, will love. No doubt you will be sharing this recipe with your family and friends also.

Provided by Diane H

Categories Desserts Cakes Holiday Cake Recipes

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

1 (9 inch) unbaked pie shell
3 cups chopped fresh rhubarb
½ cup white sugar
3 tablespoons all-purpose flour
1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 eggs
1 (8 ounce) container sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, toss the rhubarb with 1/2 cup of sugar and the flour. Pour into the pie shell. Bake for 15 minutes in the preheated oven. Remove, and allow to cool. Lower the temperature of the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the cream cheese and 1/2 cup of sugar until smooth. Stir in the eggs one at a time until each is blended. Pour this mixture over the rhubarb in the crust.
Bake for 30 minutes in the preheated oven, or until set. Remove from the oven, and set aside. In a small bowl, stir together the sour cream, 2 tablespoons of sugar, and vanilla. Spread over the top of the pie while it is hot. Cool to room temperature, then refrigerate until chilled before serving.

Nutrition Facts : Calories 420.8 calories, Carbohydrate 44.8 g, Cholesterol 89.8 mg, Fat 24.5 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 12.1 g, Sodium 234.3 mg, Sugar 28.9 g

Tips:

For the perfect creamy texture, use full-fat cream cheese that has been softened to room temperature.
Make sure to rinse the rhubarb thoroughly and cut it into small pieces so that it cooks evenly.
Don't overcook the rhubarb, or it will become mushy. Cook it just until it is tender, about 5 minutes.
For a more intense rhubarb flavor, use a combination of red and green rhubarb.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the edges of the pastry so that it fits inside the plate.
Bake the cheesecake in a water bath to prevent it from cracking.
Let the cheesecake cool completely before refrigerating it. This will help it to set properly.
Serve the cheesecake with fresh berries or a dollop of whipped cream.

Conclusion:

This creamy rhubarb cheesecake is the perfect dessert for any occasion. It's easy to make and always a hit with guests. The creamy cheesecake filling is perfectly complemented by the tart rhubarb sauce. So next time you're looking for a delicious and impressive dessert, give this creamy rhubarb cheesecake a try. You won't be disappointed.