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Rhubarb Streusel Cheesecake

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  • Prep 35 min
  • Total 8 hr 55 min
  • Servings 16
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Rhubarb pie lovers will dig in to this change-of-pace cheesecake topped with streusel.
Created Sep 8, 2011
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  • 3 cups chopped fresh rhubarb
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 2 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 2/3 cup cold butter
  • 2 packages (8 oz each) cream cheese, softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 container (8 oz) sour cream
  • New Ingredient


  • 1
    In 2-quart nonstick saucepan, heat filling ingredients to boiling over medium heat. Reduce heat to medium-low; cook 10 minutes, stirring frequently. Remove from heat; set aside.
  • 2
    Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In medium bowl, mix crust and topping ingredients with fork until crumbly. Press half of mixture in bottom of pan. Bake 12 to 15 minutes or until golden brown. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • 3
    Meanwhile, in large bowl, beat cream cheese and 2/3 cup brown sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating just until blended. Add sour cream; beat until blended. Pour over crust. Top with small spoonfuls of rhubarb filling. Sprinkle with remaining crumb mixture.
  • 4
    Bake at 300°F 55 to 65 minutes or until streusel is golden brown. Turn oven off; open oven door 4 inches. Let cheesecake remaing in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • 5
    To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cover; refrigerate any remaining cheesecake.

Nutrition Information

No nutrition information available for this recipe
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