Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup brown sugar
- Pinch of salt
- 2 cups chopped rhubarb
- ¾ cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 teaspoon cornstarch (optional)
- 16 ounces cream cheese
- ¾ cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- Pinch of salt
Instructions
- Preheat your oven to 325°F and grease a 9-inch springform pan.
- Mix graham cracker crumbs, brown sugar, and salt in a bowl, then stir in melted butter.
- Press the mixture into the pan and bake for 10 minutes; let it cool.
- Add chopped rhubarb, sugar, lemon juice, and water to a saucepan and cook over medium heat until thickened.
- Beat cream cheese and sugar until smooth, then add sour cream, vanilla, and salt.
- Add eggs one at a time, mixing on low until just combined.
- Pour the cheesecake batter into the cooled crust and drop spoonfuls of rhubarb swirl on top.
- Swirl gently with a knife to create a pattern.
- Bake for 55 to 70 minutes until edges are set and center is slightly jiggly.
- Cool in the oven with the door cracked for 30 minutes, then chill overnight in the refrigerator.
Notes
For neat slices, use a knife dipped in hot water. Store leftovers in the fridge for up to 5 days or freeze slices.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg