Rhubarb Cheesecake Bars
| Summary | |
|---|---|
| Prep time | |
| Cook time | |
| Source | Modern Mom's Kitchen |
| Yield / serves | |
| Rating | (unrated) |
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the cheesecake layer:
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
For the rhubarb topping:
- 2 cups chopped rhubarb
- 1/4 cup sugar (more if you like it sweeter)
- 1 tbsp cornstarch
- 2 tbsp water
For the crumble:
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
Preparation
Preheat your oven to 350°F (175°C). Line an 8x8-inch or 9x9-inch baking dish with parchment paper.
Mix graham cracker crumbs, sugar, and melted butter together. Press into the bottom of the pan and bake for 10 minutes. Let cool slightly.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla and mix until creamy. Pour over the cooled crust and spread evenly.
In a small saucepan, combine rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring, until the rhubarb softens and the mixture thickens. Cool slightly, then spoon over the cheesecake layer.
In another bowl, mix flour and brown sugar, then cut in cold butter with a fork until crumbly. Sprinkle over the top.
Bake for 35–40 minutes, or until the center is set and the top is golden. Cool completely, then chill for at least 2 hours before cutting into bars.
