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Rhubarb Swirl Cheesecake

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
  • Total Time
    Prep: 40 min. Bake: 1 hour + chilling
  • Makes
    14 servings

Ingredients

  • 2-1/2 cups thinly sliced fresh or frozen rhubarb
  • 1/3 cup plus 1/2 cup sugar, divided
  • 2 tablespoons orange juice
  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 2 cups sour cream
  • 8 ounces white baking chocolate, melted
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 large eggs, lightly beaten

Directions

  • 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.
Nutrition Facts
1 slice: 264 calories, 17g fat (10g saturated fat), 94mg cholesterol, 244mg sodium, 22g carbohydrate (16g sugars, 1g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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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!