Description
Creamy Cheesecake Topped with Warm Strawberry Rhubarb Crumble
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the cheesecake layer:
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the strawberry rhubarb layer:
- 1 1/2 cups chopped fresh rhubarb
- 1 cup sliced strawberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the crisp topping:
- 1/2 cup rolled oats
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Set aside to cool.
- In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs one at a time, beating just until combined. Mix in sour cream until fully incorporated. Pour the mixture over the crust.
- Bake for 50–60 minutes or until center is set. Turn off oven, crack the door slightly, and let the cheesecake rest inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- While cheesecake cools, prepare the strawberry rhubarb layer. In a saucepan, combine rhubarb, strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thick and bubbly (about 10–15 minutes). Cool completely.
- For the crisp topping, combine oats, flour, brown sugar, and cinnamon. Cut in butter until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10–12 minutes until golden and crisp.
- Once cheesecake is chilled, spoon cooled strawberry rhubarb mixture on top. Sprinkle with crisp topping. Slice and serve chilled.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
Nutrition
- Serving Size: 12 slices
- Calories: 420 kcal