Easy Rhubarb Cheesecake Squares recipe These delicious squares are simple to make bursting w flavor Get the easy tech now
Total Time:5 hours
Yield:16 squares 1x
Ingredients
Scale
1 ½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
¼ cup granulated sugar (for crust)
2 cups chopped fresh rhubarb
½ cup granulated sugar (for rhubarb filling)
2 tablespoons cornstarch
¼ cup water
24 ounces cream cheese, softened
1 cup granulated sugar (for cheesecake filling)
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
Instructions
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar. Press into a 9×13 inch baking pan. Bake for 8-10 minutes, then cool.
Combine rhubarb, sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly, until rhubarb is tender and mixture is thickened, about 5-7 minutes. Let cool.
Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract and sour cream. Mix until just combined.
Pour cheesecake filling over the crust. Spoon rhubarb filling evenly over the cheesecake layer.
Bake for 25-30 minutes, until cheesecake is set around the edges but slightly jiggly in the center.
Turn off oven, let cheesecake sit in oven with door ajar for 1 hour. Remove and cool completely at room temperature. Cover and chill for at least 4 hours, preferably overnight.
