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Rhubarb Swirl Cheesecake Recipe

Rhubarb Swirl Cheesecake Recipe photo by Taste of Home

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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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Rhubarb Swirl Cheesecake Recipe

Prep: 40 min. Bake: 1 hour + chilling

Yield: 12-14 Servings

40 60 100

Ingredients

2-1/2 cups thinly sliced fresh or frozen rhubarb
1/3 cup plus 1/2 cup sugar, divided
2 tablespoons orange juice
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream
8 ounces white baking chocolate, melted
1 tablespoon cornstarch
2 teaspoons vanilla extract
1/2 teaspoon salt
3 eggs, lightly beaten

Directions

In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside.
In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sour cream, white chocolate, cornstarch, vanilla and salt until smooth. Add eggs; beat just until combined.
Pour half of the filling into crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Layer with remaining filling and rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb.
Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Refrigerate leftovers. Yield: 12-14 servings.

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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Rhubarb Swirl Cheesecake

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(11-18) of 18 reviews

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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 Jun. 30, 2009 by k c

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

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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