Who doesn’t love a fresh, tart dessert recipe? Rhubarb delivers every time to make a fabulous and tasty dessert recipe. This, paired with the creamy tang of cheesecake, is a winning combo!
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups graham crumbs
1/3 cup butter, melted
2 cups chopped rhubarb
1 cup sugar, divided
1/4 cup water
1 Tbsp. corn starch
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
2 Tbsp. apricot jam
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How do I make it ?
Heat oven to 350ºF.
Mix graham crumbs and butter; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan. Bake 10 min. Set aside to cool.
Bring rhubarb, 1/4 cup sugar, water and corn starch to boil in medium saucepan on medium heat. Reduce heat to medium-low; cook and stir 5 to 7 min. or until thickened.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust. Top with rhubarb mixture and swirl with a knife.
Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Warm jam for 20 sec. in microwave on HIGH. Brush over cooled cheesecake.
Kraft Kitchen Tips!
Replace rhubarb with the same amount of strawberries.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 12 g
Cholesterol 105 mg
Sodium 320 mg
Carbohydrate 25 g
Fibre 1 g
Sugars 19 g
Protein 6 g
16 servings, 1 piece (91 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.