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.

Rhubarb Swirl Cheesecake

Average Rating: 4.5

TOTAL TIME: Prep: 40 min. Bake: 1 hour + chilling
YIELD: 12-14 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

Instructions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. 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.

Nutrition Facts

1 slice: 264 calories, 17g fat (10g saturated fat), 94mg cholesterol, 244mg sodium, 22g carbohydrate (16g sugars, 1g fiber), 5g protein.