Description
Deliciously creamy cheesecake rhubarb squares with a buttery graham cracker crust.
Ingredients
Scale
- 2 cups rhubarb, diced
- 1 cup granulated sugar, divided
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1/2 cup unsalted butter, melted
- 1 1/2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup plain yogurt
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F and lightly grease a 9×9-inch baking pan.
- Toss the diced rhubarb with 1/2 cup of sugar, cornstarch, vanilla extract, and lemon juice in a bowl. Let it sit for a few minutes.
- In a separate bowl, combine melted butter, crushed graham crackers, 1/4 cup of sugar, and cinnamon. Mix well and press into the bottom of the prepared baking pan.
- In a large mixing bowl, whip the softened cream cheese until creamy. Add yogurt, eggs, and the remaining teaspoon of vanilla extract. Blend until smooth.
- Pour the cream cheese mixture over the graham cracker crust and spread evenly.
- Layer the rhubarb mixture on top, spreading it out evenly.
- Bake for 35-40 minutes, or until the center is firm and the edges are lightly browned.
- Allow to cool at room temperature for about half an hour, then chill in the refrigerator for at least 2 hours before slicing into squares.
Notes
- Adjust the sweetness of the rhubarb by adding more sugar if desired.
- Experiment with different fruits like strawberries or blueberries for a unique flavor.
- For extra crunch, consider topping with chopped nuts before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg