Description
These Rhubarb Cheesecake Squares combine a buttery graham cracker crust with a creamy cheesecake layer swirled with sweet-tart rhubarb compote. Baked to perfection, this dessert offers a delightful marbled effect and a balance of tangy and sweet flavors, perfect for gatherings or a special treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Rhubarb Layer
- 2 cups rhubarb, chopped into small pieces
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Cheesecake Layer
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch square baking pan to prevent sticking and prepare for the crust.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Form and bake the crust: Press the crumb mixture firmly into the bottom of the prepared pan to create an even layer. Bake for 8-10 minutes until set and lightly toasted, then remove from the oven and allow to cool.
- Make the rhubarb compote: In a small saucepan, combine chopped rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring frequently until the rhubarb softens and the mixture thickens, about 5-7 minutes. Remove from heat and allow to cool slightly.
- Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add vanilla extract and mix to combine.
- Incorporate eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in sour cream until fully combined and silky.
- Assemble the squares: Pour the cheesecake batter evenly over the cooled crust in the baking pan. Spoon dollops of the rhubarb compote over the batter.
- Create the marbled effect: Using a knife or skewer, gently swirl the rhubarb compote into the cheesecake batter to form a pretty marbled pattern without fully mixing it.
- Bake the cheesecake squares: Place the pan in the oven and bake for 30-35 minutes, or until the cheesecake center is set and the edges are lightly golden and firm to the touch.
- Cool and refrigerate: Remove from the oven and let the cheesecake squares cool to room temperature. Then refrigerate for at least 2 hours, preferably overnight, to allow them to fully set and develop flavor.
- Serve: Cut into 9 to 12 squares once chilled. Serve and enjoy the sweet and tangy flavors with a creamy texture in every bite.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter and to avoid lumps.
- Swirling the rhubarb gently into the cheesecake batter creates an attractive marbled effect without fully blending the flavors.
- You can adjust the sugar in the rhubarb layer based on how tart your rhubarb is.
- Make sure to chill the cheesecake squares for at least 2 hours to ensure proper setting and the best texture.
- Use an 8×8-inch pan for thicker squares or a 9×9-inch pan for slightly thinner squares.
