Rhubarb Cheesecake Squares (Print Version)
Creamy cheesecake with tangy rhubarb compote on a buttery oat base, finished with a crunchy walnut crumble topping.
# Ingredients:
→ Rhubarb layer
01 -
5 cups chopped rhubarb
02 -
3/4 cup sugar
03 -
1 tablespoon water
04 -
3 teaspoons cornstarch
→ Cheesecake layer
05 -
16 ounces cream cheese, room temperature
06 -
1/2 cup icing sugar
07 -
1 egg
→ Crust & crumb topping
08 -
1 cup butter
09 -
1 3/4 cups flour
10 -
1 cup oats
11 -
3/4 cup brown sugar
12 -
Pinch of salt
13 -
1/2 cup chopped walnuts
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
02 -
In a saucepan, combine rhubarb, sugar, and water. Simmer over medium heat for 8 minutes. Stir in cornstarch and cook for an additional 2 minutes until thickened. Set aside to cool.
03 -
Beat cream cheese, icing sugar, and egg together until smooth. Set aside.
04 -
Spread cheesecake filling gently over the pressed crust, ensuring an even layer while being careful not to disturb it.
05 -
Spread the rhubarb mixture evenly over the cheesecake layer.
06 -
Sprinkle the remaining crumb mixture with chopped walnuts on top, pressing lightly.
07 -
Bake for 30 minutes or until the top is golden brown and the cheesecake is set. Let cool completely before slicing.
# Additional Notes:
01 -
You can substitute rhubarb with strawberries or blueberries for variation.