Print Options

Back to Rhubarb Swirl Cheesecake >

Include these items:

Select reviews >

Taste of Home Logo

Rhubarb Swirl Cheesecake

 Rhubarb Swirl Cheesecake
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
12-14 ServingsPrep: 40 min. Bake: 1 hour + chilling

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 McCormick® Pure 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.

2 of 2

Rhubarb Swirl Cheesecake (continued)

Directions (continued)

  • 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.
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.