Go Back

Rhubarb Crumble Cheesecake

The perfect combination of sweet and tart.
5 from 1 vote
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 16 servings

Equipment

  • 1 8 by 8 inch casserole dish
  • 1 Mixer
  • 2 bowls
  • 1 set measuring cups
  • 1 wooden spoon

Ingredients
  

  • 1/2 cup butter very soft
  • 1 cup all purpose flour
  • 3/4 cup oatmeal old fashioned or quick cooking
  • 1/2 cup brown sugar
  • 1/2 tsp salt

Filling

  • 8 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cups rhubarb cut into small pieces
  • 3 tbsp granulated sugar
  • 1 tsp vanilla

Instructions
 

  • In a medium sized bowl add the ingredients for the crust. The flour, butter, oatmeal, brown sugar and salt. Mix until crumbly. Put half of the mixture into a greased 9 by 8 inch baking pan. Lightly press the mixture into the pan. Set aside the remaining mixture.

Filling

  • Combine the soft cream cheese and the sugar in the mixing bowl. Mix on medium speed until smooth. Add the egg, cinnamon and nutmeg and vanilla. Mix well. Pour mixture over crust.

Rhubarb

  • Using a microwavable bowl, add the rhubarb and 3 tbsp of sugar. Microwave on high for 1 minute. Remove and stir. Microwave for an additional minute and stir. Let cool for 5 minutes. Drop by the scoopful onto the filling. Use a knife and make a few swirls through the filling.

Topping

  • Top with the remaining crust mixture.

Bake time

  • Bake in a 350 degree oven for 40 minutes. Remove from oven and let cool. Store in refrigerator.
Keyword cheesecake, crumble, rhubarb