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Rhubarb Cheesecake

Rated as 4.64 out of 5 Stars

"An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping."
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Ingredients

1 h 5 m servings 387 cals
Original recipe yields 12 servings (1 9-inch cheesecake)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
  2. In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
  4. Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
  5. To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

Nutrition Facts


Per Serving: 387 calories; 25.7 g fat; 34.7 g carbohydrates; 6 g protein; 101 mg cholesterol; 188 mg sodium. Full nutrition

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Reviews

Read all reviews 162
  1. 201 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This is by far the best cheesecake I have ever made!! I used about 3/4 of a package of Pecan Sandies with 1/4 cup melted butter for the crust, baked that for about 7 minutes then followed the r...

Most helpful critical review

This was my first baked cheesecake, and the cheesecake part turned out wonderfully. The crust however, was awful; it was soggy and bland. If I make this recipe again, I will definitely use a g...

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This is by far the best cheesecake I have ever made!! I used about 3/4 of a package of Pecan Sandies with 1/4 cup melted butter for the crust, baked that for about 7 minutes then followed the r...

I tried three rhubarb recipes the day i made this...one cake, one pie and this cheesecake. This cheescake was the best of the 3 I made AND I brought all three creations to work and again this c...

Definately a 5-star recipe! The crust was perfect, neither too crisp nor too soggy, rhubarbs were soft and tasty, cream cheese was rich and creamy and the sour cream-topping added a final touch.

Fantastic. I, too, added 1/4 c chopped pecans to the crust, used 4 c rhubarb, and made sure to put my pan on a cookie sheet (and was glad I did). Delicious.

I made this for my dad's birthday, as his favorite desserts are made with rhubarb. I do think it needed more rhubarb than called for. That was also my first impression when I put it in the pan...

Made this for Easter and it turned out great! I added 1/4 cup chopped pecans to the crust and it added a wonderful flavor. Also used lite cream cheese and lite sour cream and both worked just fi...

What a great change from the everyday cheesecake. The rhubarb gave this cake a great, unique, tangy flavour. The crust was wonderfully different... like shortbread. I'll definately make this ...

The crust was superb with chopped pecans. This recipe exceeded my expectations.

Soooo good. Will definatly make again and again. I also found it needed a good extra 30 minutes to set properly.