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Rhubarb Cheesecake

Rhubarb cheesecake with a graham cracker crust and creamy cream cheese filling, baked in a water bath for a smooth, slightly jiggly center. Finished with a glossy pink rhubarb compote thickened with cornstarch for a clean, drippy slice.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
chilling 8 hours
Total Time 9 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 springform pan
  • 1 sheet pan

Method
 

Prepare pan and crust
  1. Preheat the oven to 325°F, and wrap the outside of a 9-inch springform pan with foil to prevent leaks.
  2. Mix graham cracker crumbs, melted butter, and sugar, then press firmly into the bottom of the pan.
  3. Bake the crust at 325°F for 10 minutes, until set.
Bake cheesecake in water bath
  1. Beat cream cheese and sugar until smooth, then add eggs one at a time, mixing just until combined.
  2. Mix in sour cream and vanilla extract until the batter looks silky and uniform.
  3. Pour the cheesecake batter over the crust, then bake in a water bath at 325°F for 55-65 minutes until edges are set but the center jiggles slightly.
  4. Turn off the oven, and let the cheesecake cool inside with the door cracked for 1 hour to prevent sudden temperature changes.
Chill and top
  1. Refrigerate the cheesecake for at least 6 hours to fully set before slicing.
  2. Simmer diced rhubarb, sugar, and water until the rhubarb is tender, then add cornstarch mixed with water and cook until thickened.
  3. Cool the rhubarb topping, then spread it over the chilled cheesecake before serving.

Notes

Pro tip: make sure the foil wrap is snug and place the springform pan in a water bath without splash or boiling water touching the sides too hard—this helps keep the texture silky. Refrigerate up to 4 days; freeze the cheesecake without the topping for up to 2 months, then thaw in the fridge and add fresh topping. For a lighter option, use reduced-fat cream cheese and sour cream (texture may be slightly softer).