Incorporate tasty rhubarb into one of your favorite cakes with this delicious Rhubarb Cheesecake Recipe. A pretty topping of apricot jam provides the perfect finishing touch in this Rhubarb Cheesecake Recipe.
What You Need
Original recipe yields 16 servings
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
2 cups chopped rhubarb
1 cup sugar, divided
1/4 cup water
1 Tbsp. cornstarch
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. apricot jam
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 11g
Trans Fat 0.5g
Total Carbohydrates 23g
Dietary Fibers 0.5644g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.