Rhubarb Cheesecake Squares (Print-Friendly Version)

Creamy spiced cheesecake with tart rhubarb and a buttery oat crumble crust.

# What You'll Need:

→ Crust & Topping

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup old-fashioned oats
03 - 1/2 cup packed brown sugar
04 - 1/2 cup cold unsalted butter, cubed

→ Cheesecake Filling

05 - 8 oz cream cheese, softened
06 - 3/4 cup granulated sugar
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground cinnamon
09 - 1/8 teaspoon ground nutmeg
10 - 1 large egg, room temperature, lightly beaten
11 - 1/2 teaspoon vanilla extract
12 - 1 1/2 cups diced fresh or thawed frozen rhubarb, drained

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9-inch square baking pan and optionally line with parchment paper.
02 - In a bowl, combine flour, oats, and brown sugar. Cut in the cold butter until mixture is crumbly. Reserve 1 cup for topping.
03 - Press remaining mixture into the bottom of the pan to form an even crust.
04 - In a separate bowl, beat cream cheese, sugar, salt, cinnamon, and nutmeg until smooth. Add egg and vanilla; mix until just combined.
05 - Gently fold in the diced rhubarb without overmixing.
06 - Spread cheesecake mixture evenly over crust. Sprinkle reserved crumb topping on top.
07 - Bake for 40 minutes, or until filling is set and topping is golden.
08 - Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours before slicing.

# Additional Tips:

01 - For clean slices, chill thoroughly before cutting.
02 - Substitute half or all rhubarb with strawberries or raspberries if desired.
03 - Cinnamon and nutmeg enhance the tartness with warm spice.
04 - Store in freezer for up to 2 months; thaw overnight in refrigerator.

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