Best 2 Rhubarb Cheesecake Dessert Recipes

Welcome to the exciting world of rhubarb cheesecake desserts! This article will take you on a culinary journey to discover the perfect recipe for a delectable and unforgettable rhubarb cheesecake experience. With its tantalizing combination of sweet, tangy rhubarb and creamy cheesecake filling, this dessert is sure to impress and delight even the most discerning palates. Whether you're looking for a classic recipe or a more innovative twist, we've got you covered with a diverse selection of recipes and tips to help you create the perfect rhubarb cheesecake dessert that will leave your taste buds singing.

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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:

Choose the ripest rhubarb you can find: The best rhubarb for cheesecake is firm and bright red, with minimal green. Avoid rhubarb that is limp or has brown spots.
Trim the rhubarb properly: Cut off the leaves and the tough ends of the rhubarb stalks. Then, slice the rhubarb into 1-inch pieces.
Don't overcook the rhubarb: Rhubarb only needs to be cooked until it is softened, about 5 minutes. Overcooking will make it mushy.
Use a good quality cream cheese: The cream cheese is the key ingredient in cheesecake, so it's important to use a good quality brand. Look for cream cheese that is smooth and spreadable.
Don't overbeat the cream cheese: Overbeating the cream cheese will make it lumpy. Beat it just until it is smooth and creamy.
Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking. Place the cheesecake pan in a larger pan filled with hot water, and bake it in the preheated oven.
Chill the cheesecake thoroughly: Cheesecake needs to be chilled for at least 4 hours before serving. This will allow it to set properly.

Conclusion:

Rhubarb cheesecake is a classic dessert that is perfect for any occasion. It is a delicious and easy-to-make dessert that is sure to be a hit with your friends and family. So, next time you're looking for a special dessert, give rhubarb cheesecake a try!