I love cheesecake and my husband loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well.—Carol Witczak, Tinley Park, Illinois
Rhubarb Swirl Cheesecake Recipe photo by Taste of Home
In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside.
In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sour cream, white chocolate, cornstarch, vanilla and salt until smooth. Add eggs; beat just until combined.
Pour half of the filling into crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Layer with remaining filling and rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb.
Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Refrigerate leftovers.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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Average Rating:
Dave F
Feb 15, 2020
Out of this world. Served this for a Valentine dinner dessert with strawberry cupcakes for 12people. This was the first to go and guests requested seconds. Amazing. A must have cheesecake. I used Frozen Rhubarb.
shortbreadlover
May 13, 2018
i love this recipe. i look forward to when rhubarb is in season so i can make this cheese cake. the flavor is so yummy
rjbeery75
Feb 8, 2018
No comment left
keech
Sep 26, 2016
I would like to thank everyone for all the great comments on my grand prize recipe for the rhubarb swirl cheesecake. I am thrilled that everyone has enjoyed it!
Lily380
Apr 7, 2016
This i s so good,it is almost sinful!!I I look forward to making this every Spring.My familys absolute favorite!!
Okeefepat
Jun 19, 2015
This is a great recipe. Never have I tried/used/or baked with rhubarb before but I was very pleased with the outcome. It was so pretty and the taste is very velvety and super tasty. Will definitely make again.
DrDoom77
Jan 2, 2013
No comment left
watermelonmuffin
Nov 13, 2012
I used raspberries instead of rhubarb for the topping, and the cheesecake was excellent. I would definitely make it again!
NevadaRose
Aug 15, 2012
This is absolutely wonderful! The juxtaposition of tart rhubarb and the cheesecake is unexpected and this has a wonderful texture. I will definitely be making this a lot - it goes into my "keeper" file!
germanycook
May 23, 2012
Delicious! Only the 3rd baked cheesecake I've made, but it was so nice to have one actually turn out. I used a 10 inch springform pan and I'm glad because it baked so evenly and gave more servings. I found after a few days in the fridge, the leftovers tasted even better because the flavours had a chance to properly meld together. Also I've never cooked rhubarb before and this totally showed me how good it is. Awesome!
Reviews
Out of this world. Served this for a Valentine dinner dessert with strawberry cupcakes for 12people. This was the first to go and guests requested seconds. Amazing. A must have cheesecake. I used Frozen Rhubarb.
i love this recipe. i look forward to when rhubarb is in season so i can make this cheese cake. the flavor is so yummy
No comment left
I would like to thank everyone for all the great comments on my grand prize recipe for the rhubarb swirl cheesecake. I am thrilled that everyone has enjoyed it!
This i s so good,it is almost sinful!!I I look forward to making this every Spring.My familys absolute favorite!!
This is a great recipe. Never have I tried/used/or baked with rhubarb before but I was very pleased with the outcome. It was so pretty and the taste is very velvety and super tasty. Will definitely make again.
No comment left
I used raspberries instead of rhubarb for the topping, and the cheesecake was excellent. I would definitely make it again!
This is absolutely wonderful! The juxtaposition of tart rhubarb and the cheesecake is unexpected and this has a wonderful texture. I will definitely be making this a lot - it goes into my "keeper" file!
Delicious! Only the 3rd baked cheesecake I've made, but it was so nice to have one actually turn out. I used a 10 inch springform pan and I'm glad because it baked so evenly and gave more servings. I found after a few days in the fridge, the leftovers tasted even better because the flavours had a chance to properly meld together. Also I've never cooked rhubarb before and this totally showed me how good it is. Awesome!