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Rhubarb Crumble Cheesecake

A delightful dessert that combines creamy cheesecake with zesty rhubarb compote and a crumbly topping, perfect for spring gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs These will give your cheesecake crust that delightful crunch.
  • 0.5 cups unsalted butter, melted For that rich, buttery flavor.
Cheesecake Filling
  • 2 cups cream cheese, softened The star of our cheesecake filling.
  • 1 cup sugar Just enough sweetness to balance the sour notes from the rhubarb.
  • 1 teaspoon vanilla extract For a warm, aromatic touch.
  • 4 pieces eggs To create that luscious texture.
Rhubarb Compote
  • 2 cups rhubarb, chopped The tart hero of this dish.
  • 1 cup sugar Helps mellow out the zing of the rhubarb.
  • 1 tablespoon cornstarch For thickening the compote.
  • 1 tablespoon lemon juice To enhance rhubarb’s natural brightness.
  • 0.5 teaspoon cinnamon A warm spice that complements the fruit beautifully.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine graham cracker crumbs and melted butter, then press this mixture evenly into the bottom of a springform pan.
  3. In another bowl, start beating the cream cheese until it’s smooth and free from lumps.
  4. Gradually add 1 cup of sugar and vanilla, mixing until well combined.
  5. Add the eggs one at a time, stirring gently on low speed until just combined.
  6. Pour this smooth filling over your prepared crust, making sure to spread it evenly.
Baking
  1. Bake for about 50-60 minutes, or until the center is set but still has a little jiggle.
  2. A toothpick should come out clean from the edges to indicate doneness.
Compote Preparation
  1. While the cheesecake bakes, prepare the rhubarb compote by combining chopped rhubarb with 1 cup of sugar, cornstarch, lemon juice, and cinnamon in a saucepan.
  2. Simmer gently until the rhubarb is just tender but still holds its shape.
Cooling and Serving
  1. Once the cheesecake has cooled completely in its pan, spread the rhubarb compote evenly on top.
  2. Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

For an extra touch, serve with fresh whipped cream or a sprig of mint. Consider pairing with vanilla ice cream or crème fraîche.