Indulge in the perfect blend of tangy rhubarb and creamy cheesecake with this delicious recipe. This dessert is perfect for summer gatherings or special occasions, and it's sure to impress your family and friends. The tangy rhubarb adds a unique twist to the classic cheesecake flavor.
Ingredients
- 2 cups diced rhubarb
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a saucepan, combine rhubarb, 1/2 cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and set aside to cool.
- In a small bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
- Pour half of the cream cheese mixture over the crust. Spoon half of the rhubarb mixture over the cream cheese layer. Repeat layers with remaining cream cheese and rhubarb mixtures.
- Bake in preheated oven for 45 minutes, or until center is almost set. Allow cheesecake to cool, then refrigerate for at least 4 hours before serving.
