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I love cheesecake and my husband loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well. —Carol Witczak, Tinley Park, Illinois
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Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 slice) equals 264 calories, 17 g fat (10 g saturated fat), 94 mg cholesterol, 244 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Rhubarb Swirl Cheesecake in Taste of Home April/May 2006, p27
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Reviewed on Nov. 13, 2012 by watermelonmuffin
I used raspberries instead of rhubarb for the topping, and the cheesecake was excellent. I would definitely make it again!
Reviewed on Aug. 15, 2012 by NevadaRose
This is absolutely wonderful! The juxtaposition of tart rhubarb and the cheesecake is unexpected and this has a wonderful texture. I will definitely be making this a lot - it goes into my "keeper" file!
Reviewed on May. 23, 2012 by germanycook
Delicious! Only the 3rd baked cheesecake I've made, but it was so nice to have one actually turn out. I used a 10 inch springform pan and I'm glad because it baked so evenly and gave more servings. I found after a few days in the fridge, the leftovers tasted even better because the flavours had a chance to properly meld together. Also I've never cooked rhubarb before and this totally showed me how good it is. Awesome!
Reviewed on May. 08, 2012 by LaSirena24
Highly Recommended!!! This was the 1st cheesecake I ever made, just the other day...It was Supreme. This cheesecake finally gave me a taste of what Cheesecake should be! I can no longer say "I don't care much cheesecake."
Reviewed on Jan. 05, 2012 by kmohning
I have made this recipe several times and it gets better and better each time I think. I was a bit skeptical the first time because rhubarb can be stringy sometimes but it's not at all in this recipe, it's just divine! Also, make sure you use a 9-in springform pan and not just a regular 9-in pie plate. You definitely need the extra depth. Also, I use reduced fat cream cheese and sour cream every time and it turns out just perfectly. I do have to bake it closer to 80 minutes though.
Reviewed on Nov. 22, 2011 by Mousewon
ive made this with a mixture sometimes with Rasberry's and this is a favorite of several friends ive made it for
Reviewed on May. 28, 2011 by Myhusbandisthecook
My husband made this cheesecake this morning and the 9" pan is way to small. It spilled over the sides and took forever to bake. I wonder what we did wrong? Anyone?
Reviewed on Jun. 11, 2010 by Mousewon
Ive made the several times and have mixed with the rhubarb, strawberrie or cranberries or blueberries and rasberries and each time it turns out awesome. I'm making it today for a friends sons graduation party and I'm using strawberry rhubarb mix
Reviewed on May. 25, 2010 by PatWTS
Excellent recipe!! I have made it many times and everyone always loves it. I usually serve it with sliced sweetened strawberries on the side and it becomes even more delicious.
Reviewed on Apr. 19, 2010 by kristinscotth
This is a very good cheesecake. I love the combination of the tart rhubarb with the sweet cheesecake. I've noticed though that even when I start with beautifully red rhubarb, after it bakes, it doesn't stay red. It looked more greenish-brown. SO, for appearance's sake, I add drops of red food coloring to the rhubarb mixture, and that makes it look much more appealing.
Reviewed on Dec. 27, 2009 by Goldammer
This is an awesome cheesecake! We love rhubarb and I love to bake cheesecales! This will be in my favorites! CJG
Reviewed on Jun. 30, 2009 by k c
this is so good. my husband said, dont lose that recipe. when we were first married he didnt like rhubarb. now he is the one to go out to pick it and says he wants something made with it.
Reviewed on May. 09, 2009 by voelkerkg
My co-workers are continuously asking me when I'm going to make this treat again. They've come a long what from "what's rhubarb"?TxESQ09
My co-workers are continuously asking me when I'm going to make this treat again. They've come a long what from "what's rhubarb"?
TxESQ09
Reviewed on Feb. 24, 2009 by Debbie McNabb
My Mom loves rhubarb but is allergic to strawberries, so I am really grateful for a recipe that can be made without strawberries. I never thought to use raspberries instead.
Reviewed on Aug. 16, 2008 by RaDreamFarm
I love rhubarb and this is my favorite recipe.Don't let the flavor combinations fool you - it is great!!
Reviewed on Jun. 05, 2008 by office manager
I really LOVE this recipe and have made it several times. I have also made the recipe with frozen raspberries instead of the rhubard. Everyone LOVES it with raspberries. I even made it for a wedding reception. Alicia Snyder, New Cumberland, PA
Reviewed on Feb. 18, 2008 by oneangel
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