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Rhubarb and Vanilla Bean Cheesecake Bars Recipe

Rhubarb and Vanilla Bean Cheesecake Bars

Welcome to the delightful world of Rhubarb and Vanilla Bean Cheesecake Bars, where tangy rhubarb meets the luxurious creaminess of cheesecake, all wrapped up in a buttery graham cracker crust. This recipe is perfect for spring and summer gatherings, providing a refreshing dessert that will impress your friends and family.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the crust:
  • 1.75 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
For the cheesecake filling:
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 vanilla bean seeds scraped
  • 2 cups rhubarb chopped and cooked
For the topping:
  • 0.5 cup sour cream
  • 2 tbsp granulated sugar
  • 1 teaspoon vanilla extract

Equipment

  • 9x13 inch baking pan
  • Medium mixing bowl
  • Large Mixing Bowl
  • Electric mixer or whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • Sharp knife for chopping rhubarb
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 325°F (160°C). Grease your baking pan lightly to prevent sticking.
  2. Step 2: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until crumbly. Press into the bottom of the prepared baking pan to form the crust.
  3. Step 3: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and vanilla bean seeds.
  4. Step 4: Gently fold in the cooked rhubarb into the cheesecake filling until evenly distributed. Pour the filling over the crust.
  5. Step 5: Bake in the preheated oven for 30-35 minutes, or until the center is set and edges are golden. Cool completely on a cooling rack.
  6. Step 6: Prepare the topping by mixing sour cream, granulated sugar, and vanilla extract until smooth.
  7. Step 7: Spread the sour cream mixture over the cooled cheesecake bars. Refrigerate for at least 4 hours or overnight to set.
  8. Step 8: Slice the cheesecake into bars and serve chilled.

Notes

Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days for the best taste and texture.