Description
Delightful Rhubarb Cheesecake Squares combining creamy cheesecake and tart rhubarb, perfect for family gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz full-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 2 cups rhubarb, thinly sliced
- 1/4 cup honey
- 2 tbsp fresh lemon juice
- Pinch of sea salt
Instructions
- Prepare the crust by mixing graham cracker crumbs and granulated sugar, then adding melted butter until it resembles wet sand. Press into a 9×9-inch pan and chill.
- Make the cheesecake filling by beating softened cream cheese until smooth. Add powdered sugar, vanilla, and eggs one at a time, then fold in sour cream.
- Spread the cream cheese mixture over the crust and bake at 325°F for about 20 minutes.
- For the rhubarb glaze, simmer rhubarb, honey, lemon juice, and sea salt until the rhubarb softens.
- Cool the cheesecake, pour the glaze over it, and chill for at least two hours.
- Cut into squares and serve.
Notes
Store leftovers in an airtight container in the refrigerator. The flavors deepen overnight, enhancing the taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg