Total Time:2 hours 15 minutes (including cooling and chilling)
Yield:9 bars 1x
Diet:Vegetarian
Description
Creamy Rhubarb Cheesecake Bars with a buttery graham cracker crust, a rich cheesecake layer, and a tangy rhubarb topping. Easy and delicious homemade dessert.
Ingredients
Scale
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
1 large egg
3 cups chopped rhubarb
1/2 cup sugar
2 tbsp cornstarch
1/2 cup water
1 tsp vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the baking dish. Bake for 8-10 minutes until golden brown.
In a medium bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add the egg and beat until fully incorporated. Pour the cheesecake mixture over the pre-baked crust.
In a saucepan, combine chopped rhubarb, sugar, cornstarch, water, and vanilla extract. Cook over medium heat, stirring frequently, until the rhubarb breaks down and the mixture thickens (about 5-7 minutes).
Spoon the rhubarb topping evenly over the cheesecake layer.
Bake for an additional 30-35 minutes, or until the cheesecake is set and the topping is bubbling.
Let the bars cool completely in the pan, then refrigerate for at least 2 hours before slicing.
Slice into bars and serve chilled.
Notes
Let the cream cheese soften at room temperature for a smoother cheesecake layer.
Use fresh or frozen rhubarb, but thaw and drain frozen rhubarb well.
For extra flavor, add a pinch of cinnamon to the rhubarb topping.
Store in an airtight container in the refrigerator for up to 5 days.
