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Rhubarb and Vanilla Bean Cheesecake Bars Recipe

Rhubarb and Vanilla Bean Cheesecake Bars

Welcome to the delicious world of Rhubarb and Vanilla Bean Cheesecake Bars! This delightful dessert combines the tartness of fresh rhubarb with the creamy richness of cheesecake, all enhanced by the aromatic notes of real vanilla bean.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 9x9-inch baking dish
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Measuring Cups and Spoons
  • Saucepan
  • Knife
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 325°F (160°C).
  2. Step 2: Grease a 9x9-inch baking dish with butter or cooking spray.
  3. Step 3: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of the prepared baking dish.
  4. Step 4: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and mix until well combined.
  5. Step 5: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the seeds from the vanilla bean.
  6. Step 6: Gently fold in the cooked rhubarb into the cheesecake mixture.
  7. Step 7: Pour the cheesecake filling over the crust and spread evenly.
  8. Step 8: Bake for 30-35 minutes, until the filling is set.
  9. Step 9: Allow to cool completely in the baking dish on a cooling rack.
  10. Step 10: Spread additional cooked rhubarb over the top of the cheesecake.
  11. Step 11: Refrigerate for at least 2 hours before cutting into squares and serving.

Notes

These bars can be made a day in advance. They can be stored in the refrigerator for up to 5 days.