All Recipes

Strawberry Rhubarb Cheesecake

Prep

15-30 mins

Total

6 HRS 45 MIN

Servings

16 Servings

Bring a classic pie and cheesecake together with Strawberry Rhubarb Cheesecake. This delicious Strawberry Rhubarb Cheesecake takes only 20 minutes to prep.

Ingredients

  • 1

    tbsp

    cornstarch

  • -

    zest and 1 Tbsp. juice from 1 lemon, divided

  • 2

    cups

    chopped rhubarb

  • 1

    cup

    chopped fresh strawberries

  • 1-1/2

    cups

    sugar, divided

  • 1-1/2

    cups

    graham cracker crumbs

  • 1/3

    cup

    butter or margarine, melted

  • 4

    pkg

    (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1

    tsp

    vanilla

  • 4

    eggs

Instructions

  1. Step 1

    Mix cornstarch and lemon juice until blended. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan. Add cornstarch mixture; mix well. Bring to boil on medium heat; cook 5 to 6 min. or until thickened, stirring constantly. Cool completely.

  2. Step 2

    Heat oven to 325°F. Combine cracker crumbs, 1/4 cup of the remaining sugar and butter; press onto bottom of 9-inch springform pan.

  3. Step 3

    Beat cream cheese, remaining sugar, vanilla and lemon zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.

  4. Step 4

    Remove half the fruit mixture; refrigerate until ready to use. Add remaining fruit mixture to cream cheese batter; stir just until blended. Pour over crust.

  5. Step 5

    Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with reserved fruit mixture just before serving.

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