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Creamy Rhubarb Cheesecake Dessert

Creamy Rhubarb Cheesecake Dessert with 4 Bold Layers

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A creamy rhubarb cheesecake dessert with a buttery shortbread crust, a tart rhubarb layer, a smooth cream cheese filling, and a sweet vanilla sour cream topping. It is simple to make and perfect for family gatherings or any occasion.

  • Total Time: 1 hour 5 minutes plus at least 4 hours chilling time
  • Yield: 10 servings 1x

Ingredients

Scale
  • 1 cup all-purpose flour (for crust)
  • 1/4 cup white sugar (for crust)
  • 1/2 cup butter (for crust)
  • 3 cups chopped rhubarb
  • 1/2 cup white sugar (for rhubarb layer)
  • 1 tablespoon all-purpose flour (for rhubarb layer)
  • 2 (8 ounce) packages cream cheese
  • 1/2 cup white sugar (for cream cheese filling)
  • 2 large eggs
  • 1 cup sour cream
  • 2 tablespoons white sugar (for topping)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Combine 1 cup flour, 1/4 cup sugar, and 1/2 cup butter in a medium bowl. Mix until crumbly and press into the bottom of a 9-inch springform pan.
  3. Toss chopped rhubarb with 1/2 cup sugar and 1 tablespoon flour. Pour the mixture over the crust and bake for 15 minutes. Remove from the oven and set aside. Lower the oven temperature to 350 degrees F (175 degrees C).
  4. Beat cream cheese and 1/2 cup sugar together in a large bowl until creamy. Add eggs one at a time, beating after each addition.
  5. Pour the cream cheese mixture over the hot rhubarb layer in the pan.
  6. Bake at 350 degrees F for about 30 minutes, until the filling is set.
  7. While the cheesecake is still hot, mix together 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla in a small bowl. Spread the topping evenly over the cheesecake.
  8. Let the cheesecake cool completely before removing it from the springform pan. Refrigerate before serving.

Notes

  • Use fresh or frozen rhubarb. If using frozen, thaw and drain it first to avoid extra moisture.
  • Make sure your cream cheese is at room temperature before beating for a smooth filling.
  • Do not skip the sour cream topping while the cake is hot. It sets better and bonds with the filling.
  • Refrigerate the cheesecake for at least 4 hours or overnight for the best texture and flavor.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Author: Emily Frost
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 430 kcal
  • Sugar: 28 g
  • Sodium: 240 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 38 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 115 mg

Find it online: https://www.frostyrecipes.com/creamy-rhubarb-cheesecake-dessert-with-4-layers/