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Rhubarb and Vanilla Bean Cheesecake Bars Recipe

Rhubarb and Vanilla Bean Cheesecake Bars

Welcome to the delightful world of desserts! Today, we will be exploring a recipe that perfectly marries the tartness of rhubarb with the exquisite flavor of vanilla bean. If you are looking for a dessert that is both creamy and tangy, then these Rhubarb and Vanilla Bean Cheesecake Bars are for you!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter melted
For the cheesecake filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 vanilla bean seeds scraped
  • 1 cup rhubarb chopped and cooked (or rhubarb compote)
For the topping
  • 0.5 cup rhubarb chopped and cooked (or rhubarb compote)
  • 1 tbsp sugar optional

Equipment

  • 9x9 inch baking pan
  • Parchment paper
  • Mixing bowls (medium and large)
  • Electric mixer or whisk
  • Spatula
  • Measuring cups and spoons
  • Knife and cutting board for chopping rhubarb

Method
 

  1. Step 1: Preheat your oven to 325°F (163°C). Grease your 9x9-inch baking pan and line it with parchment paper.
  2. Step 2: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
  3. Step 3: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
  4. Step 4: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and the scraped seeds from the vanilla bean.
  5. Step 5: Gently fold in the cooked rhubarb until evenly distributed throughout the cheesecake mixture.
  6. Step 6: Pour the cheesecake filling over the prepared crust and spread it evenly with a spatula. Bake for 30-35 minutes.
  7. Step 7: Once baked, remove the cheesecake from the oven and allow it to cool at room temperature. Refrigerate for at least 4 hours or overnight.
  8. Step 8: Before serving, top with the additional cooked rhubarb and sprinkle with sugar if desired. Cut into bars and enjoy!

Notes

Store leftover cheesecake bars in an airtight container in the refrigerator for up to 4-5 days. You can also freeze them for longer storage.