Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups rhubarb, chopped
- 1/2 cup sugar (for rhubarb)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar (for cheesecake)
- 2 large eggs
- 1 teaspoon vanilla extract (for cheesecake)
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine crushed graham crackers, 1/2 cup sugar, and melted butter. Mix until combined.
- Press the mixture into the bottom of a greased 9×13 inch baking dish to form the crust.
- In another bowl, combine the chopped rhubarb, 1/2 cup sugar, and cornstarch. Mix well, then set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract, and almond extract. Mix until creamy.
- Pour the cream cheese mixture over the crust in the baking dish. Spread it evenly.
- Spoon the rhubarb mixture over the cream cheese layer, spreading it out evenly.
- Bake in the preheated oven for 35-40 minutes, or until the cheesecake is set and lightly browned.
- Allow to cool completely, then refrigerate for at least 2 hours before cutting into bars.
Notes
- For a sweeter rhubarb flavor, you can increase the sugar in the rhubarb mixture.
- These bars can be served chilled or at room temperature.
- To ensure clean cuts, use a sharp knife and wipe it clean between cuts.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: rhubarb cheesecake bars, spring dessert, cheesecake recipe, rhubarb dessert, easy cheesecake bars