Description
Rhubarb Cheesecake Dessert is a creamy and tangy layered treat with a buttery walnut crust, smooth cheesecake filling, and a fresh rhubarb topping. Easy to make and perfect for spring gatherings or family desserts.
Ingredients
For the crust
1 cup all purpose flour
1 half cup packed brown sugar
1 quarter teaspoon salt
1 quarter cup cold butter
1 half cup chopped walnuts
1 teaspoon vanilla extract
For the filling
2 packages cream cheese softened
3 quarters cup sugar
3 eggs lightly beaten
1 teaspoon vanilla extract
For the topping
1 cup sugar
1 tablespoon cornstarch
1 quarter teaspoon ground cinnamon
1 quarter cup water
3 cups chopped rhubarb fresh or thawed and drained
Instructions
- Start by preparing the crust. In a mixing bowl, combine the flour, brown sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the chopped walnuts and vanilla extract until evenly mixed. Press this mixture firmly into a greased baking dish to form an even base.
- Bake the crust at 375 degrees Fahrenheit for about 10 minutes. Remove it from the oven and allow it to cool slightly while you prepare the filling.
- In a large bowl, beat the softened cream cheese and sugar until the mixture becomes smooth and fluffy. Add the eggs gradually, mixing on low speed just until combined. Stir in the vanilla extract. Pour this creamy filling over the partially cooled crust, spreading it evenly.
- Return the dish to the oven and bake for 20 to 25 minutes. The center should be set, and the edges should turn lightly golden. Remove from the oven and let it cool on a wire rack for about one hour.
- To make the topping, combine sugar, cornstarch, and cinnamon in a saucepan. Gradually stir in the water until smooth. Add the chopped rhubarb and cook over medium heat. Bring the mixture to a boil, stirring constantly, until it thickens, which takes about 5 minutes. Remove from heat and allow it to cool.
- Once the topping has cooled, spread it evenly over the cheesecake layer. Refrigerate the dessert for at least one hour before slicing and serving.
Notes
Make sure cream cheese is softened for a smooth filling.
Drain rhubarb well to avoid excess moisture.
Chill longer for cleaner slices and better texture.
You can swap walnuts with pecans or omit for a nut free version.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American