Ingredients
- Graham cracker crumbs
- Melted butter
- Sugar
- Room temperature cream cheese
- Sugar
- Eggs
- Vanilla extract
- Rhubarb
- Cornstarch
- Cold water
Instructions
- Make the crust by mixing graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of your baking pan.
- Blind bake the crust at 350°F (175°C) for 10-12 minutes with pie weights, then another 5 minutes without weights until lightly golden.
- Prepare the cheesecake filling by beating room temperature cream cheese until light and fluffy. Gradually add sugar, then eggs one at a time, and finally vanilla extract.
- Make the rhubarb topping by chopping rhubarb into small pieces and draining excess juice. Cook with cornstarch slurry until thickened and bubbling.
- Pour the cheesecake filling over the cooled crust, then spoon the rhubarb topping over the filling.
- Bake at 325°F (160°C) for 45-55 minutes, or until the edges are set and the center has a slight jiggle.
- Let the bars cool in the oven with the door ajar for an hour, then cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Cut into squares using a warm knife for clean slices.
Notes
You can use a shortbread crust for a buttery texture, or a gingersnap crust for a bit of spice., Blind baking the crust prevents a soggy base., Adding a pan of hot water on the rack below the bars can help prevent cracks during baking.
- Prep Time: Varies
- Cook Time: 45-55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Varies
- Fat: Varies
- Carbohydrates: Varies
- Protein: Varies
Keywords: Rhubarb Cheesecake Dream Bars