Description
Delightful Rhubarb Cheesecake Bars that blend tart rhubarb with creamy cheesecake for a perfect summer dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 cups rhubarb, chopped
- 1/4 cup flour
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the crust. In a bowl, combine the graham cracker crumbs, 1/2 cup sugar, and melted butter. Mix until well coated.
- Press the crust into the prepared baking dish firmly and evenly.
- Make the cheesecake filling. In a mixing bowl, beat the cream cheese, 1 cup sugar, and vanilla until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the rhubarb and flour.
- Pour the cream cheese mixture over the crust.
- Bake in the preheated oven for 30-35 minutes, or until the center is set.
- Allow to cool, then chill in the refrigerator before slicing.
Notes
Serve with coffee or vanilla ice cream for an extra treat. Store in an airtight container to keep fresh.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 28g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg