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Rhubarb Cheesecake

Rhubarb cheesecake with a buttery graham cracker crust and a creamy, lightly jiggly center baked in a water bath. Finish with glossy pink rhubarb compote for a spring dessert that looks elegant on the plate.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Rest 8 hours
Total Time 9 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup graham cracker crumbs
  • 0.5 cup butter melted
  • 0.25 cup sugar
For cheesecake
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
For rhubarb topping
  • 4 cup fresh rhubarb diced
  • 1 cup sugar
  • 0.25 cup water
  • 2 tbsp cornstarch

Equipment

  • 1 springform pan
  • 1 sheet pan
  • 1 mixing bowl
  • 1 stand mixer

Method
 

Prep pan and crust
  1. Preheat oven to 325°F and wrap the outside of a 9-inch springform pan with foil to help prevent water from seeping in.
  2. Mix graham cracker crumbs, melted butter, and sugar, then press the mixture into the bottom of the pan.
  3. Bake the crust for 10 minutes until set, then remove from the oven.
Make cheesecake filling
  1. Beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing after each addition until incorporated.
  3. Mix in sour cream and vanilla extract until the batter looks creamy and fully combined.
  4. Pour the filling over the crust.
Bake and cool
  1. Bake in a water bath for 55-65 minutes until the edges are set but the center jiggles slightly.
  2. Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
  3. Refrigerate the cheesecake for at least 6 hours so it firms up for slicing.
Make rhubarb topping and finish
  1. Simmer rhubarb, sugar, and water until the rhubarb is tender.
  2. Stir cornstarch (mixed with water) into the simmering rhubarb and cook until thickened.
  3. Cool the topping, then spread it over the chilled cheesecake before serving.

Notes

For the smoothest slice, keep the water bath gentle so the filling doesn’t overcook—aim for a soft jiggle in the center at 55-65 minutes. Refrigerate leftovers in a covered container for up to 4 days; freeze the cheesecake without the topping for up to 2 months (thaw overnight in the fridge) and add fresh topping after thawing. For a lighter option, use low-fat cream cheese and sour cream with no other ingredient changes.