Opis
Delicious and creamy rhubarb cheesecake squares with a buttery crust.
Składniki
Skala
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups rhubarb, chopped
- 1/4 cup water
- 1/4 cup cornstarch
Instrukcje
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the mixture into the bottom of a greased 9×9-inch baking pan.
- In a separate bowl, beat cream cheese and sugar until smooth.
- Add eggs and vanilla, mixing until combined.
- Pour cream cheese mixture over the crust in the baking pan.
- In a saucepan, combine rhubarb, water, and cornstarch; cook until thick.
- Spread the rhubarb mixture over the cheesecake layer.
- Bake for 45-50 minutes until set.
- Cool and refrigerate for 2 hours before serving.
Uwagi
- Serve chilled for best flavor.
- Can be topped with whipped cream if desired.
- Store leftovers in the refrigerator.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 50 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 square
- Kalorie: 250
- Cukier: 18g
- Sód: 150mg
- Kwasy: 12g
- Nasycony tłuszcz: 7g
- Tłuszcze Nienasycone: 4g
- Tłuszcze trans: 0g
- Węglowodany: 32g
- Włókno: 1g
- Białko: 4g
- Cholesterol: 50mg
Słowa kluczowe: rhubarb cheesecake squares