Ingredients
Scale
- 1 cup all-purpose flour
- ¼ cup white sugar
- ½ cup butter
- 3 cups chopped rhubarb
- ½ cup white sugar
- 1 tablespoon all-purpose flour
- 2 (8 ounce) packages cream cheese
- ½ cup white sugar
- 2 large eggs
- 1 cup sour cream
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Mix flour, sugar, and butter for crust. Press into springform pan.
- Toss rhubarb with sugar and flour. Spread over crust. Bake for 15 minutes.
- Beat cream cheese and sugar. Add eggs one at a time. Pour over rhubarb.
- Bake at 350°F (175°C) for 30 minutes until set.
- Mix sour cream, sugar, and vanilla. Spread over hot cheesecake.
Notes
- Use fresh rhubarb for best color
- Let cheesecake cool slowly to prevent cracks
- Chill before serving for cleaner slices
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg