Description
A sweet, tangy rhubarb cheesecake that combines homemade compote with rich, creamy filling. Family-tested and summer-approved!
Ingredients
2 cups chopped fresh rhubarb
½ cup granulated sugar (or honey)
1 tbsp water
½ tsp lemon juice
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup sour cream or Greek yogurt
1 tsp vanilla extract
1½ cups graham cracker crumbs
¼ cup sugar
5 tbsp melted butter
Instructions
1. Combine rhubarb, sugar, water, and lemon juice in a saucepan. Simmer 10–12 minutes until thick. Cool completely.
2. Preheat oven to 325°F. Mix graham crumbs, sugar, and butter. Press into 9-inch springform pan.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in sour cream and vanilla.
4. Pour filling over crust. Dollop cooled rhubarb compote. Swirl with a knife.
5. Bake 50–60 minutes until set but slightly wobbly in the center.
6. Cool in oven with door cracked 30 minutes. Chill at least 4 hours before serving.
Notes
Reserve a few rhubarb chunks for texture if you like.
Swap honey for sugar to adjust sweetness naturally.
Use gluten-free graham crackers for a gluten-free crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg