It is starting to take on a life of its own, this bowl of cooked rhubarb that sits in my fridge and urges me to dip in a spoon for a furtive, stolen slurp of its tangy and sweet nectar. This simple sauce willed me, with its provocative consistency and muted pink hue, to incorporate it into another sweet treat. After offering you the Cornmeal, Rosemary & Lemon Cake with Rhubarb & Strawberry Sauce only four days ago, I really have no other excuse for assailing you with yet another dessert with this springtime delight. The rhubarb made me do it.
After tasting the Reese’s Peanut Butter & Chocolate Cheesecake Bars a couple of months ago, I knew that this basic cheesecake recipe was destined to live another day. This time, however, I replaced several of the graham crackers in the crust with gingersnap cookies. The ginger in the crust was highlighted by the piece of ginger that was simmered with the fresh rhubarb. Before being baked, I swirled the cooked rhubarb mixture into the smooth cheesecake mixture. Once the cheesecake baked, cooled, and set in the fridge overnight, I cut it into single-serving bars and topped each with a dollop of the remaining rhubarb sauce. The pleasing taste and silky texture ensures that you have not seen the last cheesecake bar from me.
Preheat oven to 325 degrees F.
Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.
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The Crust:
Place 3 whole graham crackers and 12 gingersnaps, broken into 1-inch pieces, into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds.
To the crumbs, add 6 tablespoons (3/4 stick) unsalted butter (melted and cooled), 3 tablespoons brown sugar, 2 tablespoons all-purpose flour, and 1/8 teaspoons salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.
Bake until the crust is beginning to brown, 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.
The filling:
In a large bowl, beat 2 (8 ounces each) packages softened cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently.
Gradually beat in 2/3 cup granulated sugar until the mixture is combined, about 1 minute. Beat in 2 large eggs, one a time, making sure that each is fully incorporated. Beat in 1/4 cup sour cream and 1 teaspoon vanilla extract until fully combined, about 30 seconds.
Scrape the cream cheese mixture into the baking pan, over top of the cooled crust. Spread evenly.
In a medium saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Simmer, stirring frequently, until the sugar dissolves. Trim and slice 1 pound rhubarb into 1/4-inch pieces and add it, along with a 1-inch piece of peeled, fresh ginger, to the water and sugar syrup.
SImmer, stirring occasionally, until the rhubarb is very soft and falling apart, 7 to 10 minutes. Remove and discard the piece of ginger. Cool for about 10 minutes.
Using a teaspoon, spoon 1/2 cup of the rhubarb mixture gently onto random places over the surface of the cheesecake.
Using a small knife, gently swirl the rhubarb mixture into the cream cheese mixture.
Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking.
Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.
Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars. Top the bars with the remaining rhubarb sauce immediately before serving.
Other cheesecake bar recipes:
Cookin’ Canuck’s Reese’s Peanut Butter & Chocolate Cheesecake Bars
Amanda’s Cookin’s Almond Cheesecake Bars
Smitten Kitchen’s Dulce de Leche Cheesecake Squares
Rosa’s Yummy Yums’ Lemon & Rose Cheesecake Bars
My Kitchen Snippets’ Strawberry Swirl Cheesecake Bars
Rhubarb Cheesecake Bars with Gingersnap Crust
Adapted from America’s Test Kitchen
Crust:
3 whole graham crackers, broken into 1-inch pieces
12 gingersnap cookies, broken into 1-inch pieces
6 tbsp (3/4 stick) unsalted butter, melted and cooled
3 tbsp brown sugar
2 tbsp all-purpose flour
1/8 tsp salt
Filling:
2 (8 oz. each) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
1/2 cup granulated sugar
1/2 cup water
1 lb. rhubarb, trimmed and sliced into 1/4-inch pieces
1 1-inch piece of fresh ginger, peeled
Preheat oven to 325 degrees F.
Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.
The Crust:
Place graham crackers and gingersnaps into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.
Bake until the crust is beginning to brown, 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.
The filling:
In a large bowl, beat cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated. Beat in sour cream and vanilla extract until fully combined, about 30 seconds. Scrape the cream cheese mixture into the baking pan, over top of the cooled crust. Spread evenly.
In a medium saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Simmer, stirring frequently, until the sugar dissolves. Add it rhubarb and ginger to the water and sugar syrup. SImmer, stirring occasionally, until the rhubarb is very soft and falling apart, 7 to 10 minutes. Remove and discard the piece of ginger. Cool for about 10 minutes.
Using a teaspoon, spoon 1/2 cup of the rhubarb mixture gently onto random places over the surface of the cheesecake. Using a small knife, gently swirl the rhubarb mixture into the cream cheese mixture.
Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking.
Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.
Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.
Top the bars with the remaining rhubarb sauce immediately before serving.
Makes 16 bars.
Jenn says
I like the graham cracker gingersnap crust combo. I'm going to try that next time I make some kind of cheesecake. But I still need to try me some rhubarb. I'm lagging in that part. hehehe…
MaryMoh says
I have never tried rhubarb but this sauce looks so delicious on the cheesecake. I love it.
pegasuslegend says
a beautiful bar, love the tang of Rhubarb bet this sweet and tang go perfect together…lovely!
Sarah @ Mum In Bloom says
In a word.. amazing. Oh there is nothing better than sweet and tart rhubarb. The gingersnap crust must put this wonderful cheesecake over the top. Looks like lots of little steps but nothing to difficult. What a treat.
noemptychairs says
These look fabulous! I love rhubarb. In your directions, however, the bars are drizzles with chocolate and topped with pb cups. Was that part of a previous recipe? I assume the remaining rhubarb sauce should be drizzled over the top?
Cookin' Canuck says
I'm glad everyone is enjoying this recipe. I'm having a hard time staying away from the bars in my fridge.
noemptychairs – That's what I get for writing the post as my eyelids are drooping. Yes, the rhubarb sauce should be drizzled over top, not chocolate & pb cups. It is fixed now. Thank you for letting me know!
Amanda says
These look fantastic! I am a cheesecake fanatic 🙂 Thanks so much for the link!!
5 Star Foodie says
Sounds amazing with rhubarb!
Kalyn says
You had me at cheesecake, but seriously this is another rhubarb recipe that looks good to a non-rhubarb fan!
Vegetable Matter says
Rhubarb talks to me too. I love your cheesecake bars. Just in time for swimsuit season — thanks a lot!
Michelle says
OH MY…these look fantastic!
Maggy @ ThreeManyCooks says
Dara, you will be the reason that I don't lost 10lbs by summer. Your recipes are incredible! These are on my "to make" list now – love the gingersnap crust.
Jenny says
Oh yummy!! Looks so pretty and summery, perfect for any gathering 🙂
Cookin' Canuck says
Yes, sorry about the burst of dessert recipes in the last week. I know it doesn't bode well for swimsuit season. My neighbors are starting to close their blinds and turn off their lights when they see me coming to their doors with more treats.
Michelle {Brown Eyed Baker} says
I love cheesecake anything, and these look fabulous! Love the gingersnap crust!
Maria says
Looks great Dara. As soon as soon as the snow melts I will go cut some rhubarb to make this:)
LilSis says
Another fabulous dessert with Rhubarb! I love the gingersnaps in the crust, too!
Tracy says
Oh my goodness does this look divine! I love anything rhubarb and this is definitely going on my list. 🙂
bunkycooks says
Dara,
These look wonderful! How can I ever lose weight when just peeking at your pics goes to my hips?! 😉
DessertForTwo says
I love this dessert idea for many reasons! One, I love the gingersnaps in the crust. Two, I've never heard of adding flour to cracker crumb crusts–I will give it a go! Two, what an original way to use already cooked rhubarb! Three, I love that it only makes a small pan so you don't have too many tempting leftovers. Thanks for sharing!!
Daydreamer Desserts says
These look amazing Dara! I'm thinkin I might just need to pick up a little rhubarb this weekend…
ABowlOfMush says
These sound gorgeous! Great flavors! 🙂
Liz Marr, MS, RD says
I recently provided nutrient analysis for a client for key lime pie with gingersnap crust. I never would have thought to pair ginger with rhubarb; it sounds wonderful. Lovely pics, as always, Dara.
Jessy says
I never knew that rhubarb could be so provocative! 😀
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Lisa says
This looks great! I am going to try this recipe. This is one of my favorite blogs!
Kerstin says
Yay for rhubarb season – what a fabulous cheesecake! I like the gingersnap cookies in the crust too 🙂
Divina Pe says
We don't have rhubarb. 🙁 I'll use something else or I'll use strawberries. The season is almost over. This is a great looking and delicious cheesecake.
food lover kathy says
I was going to make a simple rhubarb-strawberry galette tomorrow, but you just changed my mind. These look amazing.
oneordinaryday says
No rhubarb for us just yet, but I'm sure wishing it was available right now. Any time now though. Thanks for sharing this great recipe.
The Dutch Baker's Daughter says
A friend is bringing a bag of rhubarb to me this week….I can't wait to try this!
Nancy says
Great idea! Rhubarb is finally in season in ny (yay!), so I'm looking for interesting things to do with it – this is definitely one to try!
citronetvanille says
Oh that is such a gorgeous dessert, love cheesecake and when it's served with this rhubarb coulis, I would eat the whole dessert!
glutenfreeforgood says
Came over from "tasty eats at home." Alta was right, you have mouth watering recipes and gorgeous photos! I can't eat gluten, but this recipe of yours will be incredibly easy to convert to gluten-free. Love it and thank you for this wonderful click and print option. I'll be back!
Melissa
Sue Sparks says
This looks INCREDIBLE!!!
redkathy says
HI Dari, love the bars. Cheesecake is near and dear to my heart… Being a Philly girl and all 🙂 You're amazing!
Delishhh says
Wow, this has to be one of my favorite dessert since it has 3 of my favorites dessert combines. I love cheesecake, rhubart is amazing and ginger snaps rock. I will just have to make this!
nazarina says
I felt that sauce seeping right into my mouth Yum! Beautiful picture!I have never cooked with rhubarb before, I would love to give your recipe a go!
Mother Rimmy says
How beautiful this dessert is!
Scott says
I've been trying to decide what to do with our nearly ripe rhubarb. This is it.
Megan says
This looks so creamy and delicious. Perfect flavors for the Spring time!
Zibi says
I love gingersnaps. I stumbled across another cheesecake recipe that uses gingersnaps for the crust and it's baking right now 🙂
I debated between strawberry and rhubarb this time, so I will definitely go with the rhubarb next time.
Chef E says
But its mothers day, and I deserve a chocolate cake, lol, but somehow I am feeling guilty and want to make these for hubby! Hmmm, chocolate and rhubarb?
Emily Malloy (formerly Ziegler) says
This looks heavenly. No two ways about it.
Ethan says
Those 3 on the plate are for me, right? Can I trade you for a timbits and a cup of coffee from Timmie’s?
Looks amazing Dara!
Trang says
This is exactly what I was looking for, for my boyfriend’s birthday. It combines everything he likes in his sweets: strawberries, rhubarb, cheesecake, and ginger. Perfect! Thanks!
Marilee says
How about giving us a measurement for the crumbs? Life is short so I buy graham cracker crumbs and all ginger snap cookies vary in size.