Comida Kraft
Recipe Box

Rhubarb Cheesecake

Prep Time
Total Time

16 servings

Rhubarb works magic in pies, of course—but just try its sweet-tart tang in cheesecake! A pretty topping of apricot jam provides the finishing touch.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix graham crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Cool.
  • Bring rhubarb, 1/4 cup sugar, water and cornstarch to boil in medium saucepan on medium heat. Cook on medium-low heat 5 to 7 min. or until thickened, stirring frequently.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Top with rhubarb mixture; swirl batters gently with knife.
  • Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Microwave jam in microwaveable dish on HIGH 20 sec.; brush on cheesecake.

Size Wise

Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cheesecake makes enough for 16 servings.


Substitute strawberries for the rhubarb.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 270
Total fat 18g
Saturated fat 11g
Cholesterol 100mg
Sodium 240mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 14g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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