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Rhubarb Cheesecake Squares

These Rhubarb Cheesecake Squares offer a rich cream cheese filling and a delightful rhubarb topping on a buttery graham cracker crust, making them a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar
Cheesecake Filling
  • 16 oz cream cheese, softened 2 packages
  • 1 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Rhubarb Topping
  • 2 cups rhubarb, chopped
  • 0.5 cups sugar for rhubarb topping
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan.
  2. In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of the prepared baking pan.
  3. In another bowl, beat together cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. Pour the cream cheese mixture over the crust in the baking pan.
Cooking
  1. For the rhubarb topping, in a saucepan, combine chopped rhubarb, 1/2 cup sugar, cornstarch, and water. Cook over medium heat until rhubarb is tender.
  2. Spoon the rhubarb mixture over the cheesecake layer in the baking pan.
  3. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center slightly jiggles.
  4. Allow to cool completely before cutting into squares. Refrigerate for a few hours for best results.

Notes

Serve these squares chilled. Pair with whipped cream or vanilla ice cream for extra delight. They can be stored in the refrigerator for 4-5 days or frozen for up to 2 months. Thaw overnight in the fridge before serving.