Rhubarb Cheesecake

cut rhubarb stalks


  • 2 cups rhubarb, thinly sliced fresh or frozen, thawed
  • 1/3 cup granulated sugar
  • 2 tablespoons lemon juice
  • 12 ounces white morsels
  • 2 cups graham crackers, finely crushed
  • 1/3 cup butter, melted
  • 24 ounces cream cheese, softened
  • 16 ounces sour cream
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons white vanilla
  • 3 eggs


  1. Mix rhubarb with sugar and lemon juice.
  2. Place in a microwave bowl and microwave 2 minutes stirring every 30 seconds.
  3. Set aside.
  4. Melt white morsels and set aside.
  5. Mix graham crackers with melted butter.
  6. Press into and up the sides of a 10-inch spring form pan.
  7. Cover outside and bottom of pan with heavy aluminum foil.
  8. In a large mixing bowl mix together cream cheese, sour cream, sugar and cornstarch.
  9. Whip until smooth.
  10. Stir in vanilla.
  11. Add eggs one at a time and beat after each addition.
  12. Stir in cooled white morsels.
  13. Spread half of the cream cheese batter on the graham cracker crust.
  14. Spread half of the rhubarb mixture over the cream cheese.
  15. Add the rest of the cream cheese mixture and finish off with rhubarb mixture.
  16. Take a knife and swirl through mixture.
  17. Bake at 350 degrees for 90 minutes to two hours or until edge of cheese cake is firm and center appears nearly set.
  18. Cool 15 minutes.
  19. Remove foil.
  20. Cool another 30 minutes and loosen sides of pan.
  21. Refrigerate until ready to serve.

Yield 12 – 14 servings.


Up-to-date agriculture news in your inbox!



We are glad you have chosen to leave a comment. Please keep in mind that comments are moderated according to our comment policy.

Receive emails as this discussion progresses.