Rhubarb Swirl Cheesecake Recipe
Rhubarb Swirl Cheesecake Recipe photo by Taste of Home
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Rhubarb Swirl Cheesecake Recipe

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4.5 19 29
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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
TOTAL TIME: Prep: 40 min. Bake: 1 hour + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 40 min. Bake: 1 hour + chilling
MAKES: 12-14 servings


  • 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

Nutritional Facts

1 slice: 264 calories, 17g fat (10g saturated fat), 94mg cholesterol, 244mg sodium, 22g carbohydrate (16g sugars, 1g fiber), 5g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Originally published as Rhubarb Swirl Cheesecake in Taste of Home April/May 2006, p27

Reviews for Rhubarb Swirl Cheesecake

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keech User ID: 181751 254638
Reviewed Sep. 26, 2016

"I would like to thank everyone for all the great comments on my grand prize recipe for the rhubarb swirl cheesecake. I am thrilled that everyone has enjoyed it!"

Lily380 User ID: 6234992 246740
Reviewed Apr. 7, 2016

"This i s so good,it is almost sinful!!I I look forward to making this every Spring.My familys absolute favorite!!"

Okeefepat User ID: 8421785 228222
Reviewed Jun. 19, 2015

"This is a great recipe. Never have I tried/used/or baked with rhubarb before but I was very pleased with the outcome. It was so pretty and the taste is very velvety and super tasty. Will definitely make again."

watermelonmuffin User ID: 6735434 157490
Reviewed Nov. 13, 2012

"I used raspberries instead of rhubarb for the topping, and the cheesecake was excellent. I would definitely make it again!"

NevadaRose User ID: 4283670 207771
Reviewed Aug. 15, 2012

"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!"

germanycook User ID: 6411056 76708
Reviewed May. 23, 2012

"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!"

LaSirena24 User ID: 6607169 139009
Reviewed May. 8, 2012

"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.""

kmohning User ID: 5197302 108981
Reviewed Jan. 5, 2012

"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."

Mousewon User ID: 1563135 76703
Reviewed Nov. 22, 2011

"ive made this with a mixture sometimes with Rasberry's and this is a favorite of several friends ive made it for"

Myhusbandisthecook User ID: 20052 154014
Reviewed May. 28, 2011

"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?"

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