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Creamy Pioneer Woman rhubarb cheesecake slice on a plate with fresh rhubarb

Rhubarb Cheesecake

This delightful rhubarb cheesecake combines sweet cream cheese with tart rhubarb, creating a delicious dessert that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 450 kcal

Ingredients
  

For the crust

  • 2 cups graham cracker crumbs for a crumbly base
  • 1/2 cup melted salted butter adds richness and moisture

For the filling

  • 24 ounces softened cream cheese provides a creamy texture
  • 1 cup granulated white sugar sweetens the filling
  • 3 large eggs binds the ingredients together
  • 1 teaspoon vanilla extract enhances flavor

For the rhubarb topping

  • 2 cups chopped fresh rhubarb contributes tartness
  • 1/2 cup strawberry jam adds sweetness and moisture

Instructions
 

Preparation of the crust

  • Prepare the crust by combining the graham cracker crumbs with the melted butter. Mix them well until the crumbs are evenly moistened.
  • Press this mixture firmly into the bottom of a springform pan to create an even layer that will hold its shape once baked.

Filling preparation

  • Beat together the softened cream cheese and granulated sugar until you achieve a smooth consistency, ensuring no lumps remain.
  • Add the eggs one at a time, mixing on low speed until fully incorporated to create a smooth batter without overmixing.
  • Stir in the vanilla extract until fully combined.
  • Pour the cream cheese filling mixture over the prepared crust and spread it evenly across the crust using a spatula.

Rhubarb topping

  • Cook the chopped fresh rhubarb with the strawberry jam in a saucepan over gentle heat until the rhubarb is soft and starts to break down.
  • Spoon the prepared rhubarb over the cheesecake filling, creating swirls for visual appeal.

Baking

  • Bake the cheesecake at 325°F for 50 minutes, ensuring the edges are set but the center still has a slight jiggle.

Cooling

  • Allow the cheesecake to cool on the counter until it reaches room temperature to help prevent cracking.
  • Chill the cheesecake in the refrigerator for at least four hours before serving.

Notes

Make sure the cream cheese is completely softened to avoid lumps. Press the crust firmly for stability.
Keyword Cheesecake Recipe, Pioneer Woman, Rhubarb Cheesecake