Ingredients
Equipment
Method
Prep and bake the crust
- Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper, keeping the paper edges draped for easy lifting. You should see parchment covering the base with clean overhangs.
- Mix graham cracker crumbs, melted butter, and sugar, then press the mixture firmly into the bottom of the pan. The crust layer should look evenly packed and slightly shiny from the butter.
- Bake for 10 minutes until the crust is set and lightly fragrant. The surface should look a shade deeper and feel firm to the touch.
Bake the cheesecake layer
- Beat cream cheese and sugar until smooth, scraping the sides as needed for a lump-free texture. The mixture should be glossy and uniform in color.
- Add eggs and vanilla extract, then mix just until combined. The batter should turn smooth and thick enough to pour without streaks.
- Pour the cheesecake batter over the baked crust and spread into an even layer. The top should be level with no visible crumb gaps.
- Bake for 25-30 minutes at 350°F until the center is set but still slightly jiggly. A gentle shake should show a soft wobble in the middle, not liquid sloshing.
- Cool completely before adding the topping. The cheesecake should reach room temperature so the rhubarb layer doesn’t melt in.
Make rhubarb compote and chill
- Simmer diced rhubarb, sugar, and water over medium heat until the fruit is tender. You should see the rhubarb soften and release bright pink juices.
- Stir cornstarch with a little water, then add to the simmering rhubarb and cook until thickened. The compote should coat the back of a spoon and look glossy.
- Cool the rhubarb mixture slightly, then spread it over the cheesecake layer. The topping should sit on top in an even pink layer with no watery pooling.
- Refrigerate for at least 4 hours before cutting. The bars should feel firm throughout with clean edges when sliced.
Notes
For the smoothest cheesecake squares, beat the cream cheese and sugar until fully lump-free and avoid overmixing after the eggs. Store covered in the refrigerator up to 4 days; the bars can be frozen up to 2 months—thaw overnight in the fridge before serving. For a lighter option, use reduced-fat cream cheese (texture may be slightly softer).