Rhubarb Swirl Cheesecake is a rich, creamy, and decadent dessert and one that has the perfect balance of tartness versus sweetness. This cheesecake is a fabulous make-ahead dessert. In addition to all of that, the recipe can easily be modified to be gluten-free.
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I am fortunate that my family loves cheesecake. Mainly because I enjoy making (and eating) different varieties of cheesecakes and sharing them with family members.
Some of our favorites thus far are:
Now I can add Rhubarb Swirl Cheesecake to the list! (Oh, and by the way… all of the recipes contain a gluten-free option in the recipe cards.)
Graham Cracker Crust
The first step is to combine graham cracker crumbs (or gluten-free graham cracker crumbs) and butter in a bowl. Next, press the mixture onto the bottom of a 9-inch springform pan. Place the springform pan on a baking sheet and bake at 350 degrees F for 7 to 9 minutes or until the crust is lightly browned. Remove the pan from the oven and place it on a cooling rack to cool while you proceed to the next step.
Homemade Rhubarb Sauce
To make the rhubarb sauce place small chunks of fresh (or frozen) rhubarb into a saucepan. Add sugar and fresh orange juice.
Bring the mixture to a low boil, stirring occasionally, and cook until the rhubarb is tender and the sauce thickens.
When the sauce has thickened, set the pan aside and allow it to cool. In the meantime, make the cheesecake filling.
The creamy cheesecake filling is a combination of softened cream cheese, sour cream, corn starch, vanilla, salt, sugar, eggs, and melted baking white chocolate.
A layer of Cheesecake Filling
When ready to assemble, pour half of the filling into the graham cracker crust.
A Layer of Rhubarb Sauce
Next, top the filling with half of the rhubarb sauce.
Cut through the batter with a table knife and gently swirl the rhubarb sauce.
Pour the remaining filling on top.
Add Remaining Rhubarb Sauce
Top with the remaining rhubarb sauce.
Once again, swirl the rhubarb sauce with a table knife.
Place the springform pan on a layer of heavy-duty foil. Securely wrap the foil around the springform pan and place the springform pan in a larger pan. Add 1-inch of HOT water to the larger bottom pan. Bake at 350 degrees F for 60-70 minutes or until the center is almost completely set.
To prevent cracks in the top of the cheesecake, turn the oven off, slightly open the oven door and allow the cheesecake to gradually cool inside the oven.
When the Rhubarb Swirl Cheesecake reaches room temperature, remove it from the oven. Next, remove the foil from around the springform pan, and carefully run a table knife around the inside edge (between the cheesecake and the pan) to loosen.
Allow the cheesecake to cool for an additional 30 minutes then remove the springform pan ring. At this point, you can either transfer the cheesecake onto a round serving platter or allow it to remain on the bottom of the springform pan.
Cover and Chill
Cover and refrigerate the Rhubarb Swirl Cheesecake overnight.
Ready to Serve
When ready to serve, cut into pie-shaped servings.
Yields 12 – 14 Servings
Cheesecake is notoriously rich so serving sizes should be fairly small. Depending on how big you make the slices, this cheesecake should yield around 12 servings.
Rhubarb Swirl Cheesecake is a rich, creamy, and decadent dessert and one that has the perfect balance of tartness versus sweetness. It's a fabulous make-ahead dessert. Gluten-free option included.
- 1 1/4 cups graham cracker crumbs (GF Option: use gluten-free graham crackers)
- 1/4 cup butter, melted
- 2 1/2 cups thinly sliced fresh or frozen rhubarb
- 1/3 cup + 1/2 cup sugar, divided
- 2 tablespoons orange juice
- 3 packages (8-ounces, each) cream cheese, softened
- 2 cups (16-ounces) sour cream
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract (GF Option: use a gluten-free brand)
- 1/2 teaspoons salt
- 3 eggs, lightly beaten
- 8 ounces white baking chocolate, melted (GF Option: use a gluten-free brand)
- In a small bowl, combine the graham cracker crumbs and butter. Press into the bottom of a greased 9-inch springform pan. Place on a baking sheet. Bake at 350 degrees F. for 7 - 9 minutes or until lightly browned. Cool on a wire rack.
- In a 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.
- In a large bowl, beat the cream cheese, sour cream, cornstarch, vanilla, salt, and remaining sugar until smooth. Add eggs; beat just until combined. Fold in melted white chocolate.
- Pour half of the filling into the crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Repeat the process with remaining filling and rhubarb sauce; cut through top layer with a knife to gently swirl rhubarb.
- Place pan on a double thickness of heavy-duty foil; securely wrap foil around pan. Place in a large baking pan; add 1-inch of hot water to larger pan. Bake at 350 degrees F. for 60 - 70 minutes or until center is almost set. When finished baking, turn the oven off, slightly open the oven door, and allow the cheesecake to remain in the oven until it reaches room temperature.
- Carefully run a knife around the edge of pan to loosen; cool for an additional 30 minutes longer. Remove the springform pan ring and slide the cheesecake onto a round serving platter.
- Cover and chill overnight. To serve, cut into 12 pie-shaped servings. Refrigerate leftovers.
Freeze for Later
It’s not unusual for me to freeze leftover slices of cheesecake. It’s nice to have a few slices on hand for impromptu get-togethers. Simply thaw-out however many slices you need and serve. Easy Peasy!
Thanks for sharing this recipe!
What’s your favorite cheesecake recipe?
More great ideas: