Go Back

Rhubarb Cheesecake

Rhubarb cheesecake with a buttery graham cracker crust and a creamy, crack-resistant filling baked in a water bath, then chilled until sliceable. Topped with glossy pink rhubarb compote thickened with cornstarch for a spoon-coating finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling 8 hours
Total Time 9 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup graham cracker crumbs
  • 0.5 cup butter
  • 0.25 cup sugar
For cheesecake
  • 24 oz cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
For rhubarb topping
  • 4 cup fresh rhubarb
  • 1 cup sugar
  • 0.25 cup water
  • 2 tbsp cornstarch

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare the crust
  1. Preheat the oven to 325°F and wrap the outside of a 9-inch springform pan with foil to prevent leaks.
  2. Mix graham cracker crumbs, melted butter, and sugar, then press the mixture into the bottom of the pan for an even layer.
  3. Bake the crust for 10 minutes until set and lightly fragrant.
Make and bake the cheesecake
  1. Beat cream cheese and sugar until smooth, scraping the bowl as needed.
  2. Add eggs one at a time and mix gently until fully incorporated.
  3. Mix in sour cream and vanilla extract until the batter looks thick and creamy.
  4. Pour the cheesecake filling over the crust.
  5. Bake in a water bath at 325°F for 55-65 minutes until the edges are set but the center jiggles slightly.
Cool and chill
  1. Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour to reduce cracking.
  2. Refrigerate the cheesecake for at least 6 hours until fully chilled and firm enough to slice.
Cook the rhubarb topping
  1. Simmer fresh rhubarb, sugar, and water until the rhubarb is tender.
  2. Stir cornstarch mixed with water into the simmering rhubarb, then cook until thickened and glossy.
  3. Cool the topping completely, then spread it over the chilled cheesecake before serving.

Notes

For the cleanest slices, chill overnight and spread the rhubarb topping right before serving so the crust stays crisp at the edges. Store leftovers covered in the refrigerator for up to 4 days; freeze cheesecake (without topping) for up to 2 months and thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese and low-fat sour cream, keeping the bake time the same.