Rhubarb Cheesecake Squares Treat (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup melted butter
03 -
1/4 cup sugar
→ Cheesecake filling
04 -
1 package (8 oz) cream cheese, softened
05 -
1/4 cup sour cream
06 -
1 tablespoon vanilla extract
07 -
1/2 cup sugar
08 -
2 eggs
→ Rhubarb topping
09 -
3 cups rhubarb, chopped
10 -
1/4 cup sugar
11 -
1/4 cup water
12 -
1 tablespoon cornstarch
13 -
1/2 teaspoon cinnamon
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture into the bottom of a greased 9×9-inch baking dish. Bake for 10 minutes and remove from the oven.
03 -
In a separate bowl, beat the cream cheese, sour cream, vanilla extract, and 1/2 cup sugar together until smooth. Add eggs one at a time, beating after each addition. Pour the mixture over the baked crust.
04 -
In a saucepan, combine chopped rhubarb, 1/4 cup sugar, water, and cornstarch. Cook over medium heat, stirring occasionally, until rhubarb is softened and the mixture has thickened (about 10 minutes). Add cinnamon and stir well.
05 -
Spoon the rhubarb mixture over the cheesecake layer and gently swirl with a knife to create a marbled effect.
06 -
Bake for 30-35 minutes or until the center is set. Let cool completely, then refrigerate for at least 2 hours before serving.