A creamy and indulgent cheesecake featuring a tangy rhubarb layer, offering a perfect balance of sweetness and tartness in every bite.

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

2 cups chopped fresh rhubarb

1/2 cup sugar

1 tablespoon water

2 (8 oz) packages cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

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Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is evenly combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan and set aside.
In a small saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens slightly (about 8–10 minutes). Remove from heat and let cool completely.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy (2–3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mix until fully incorporated.
Pour the cheesecake filling over the prepared crust and spread evenly. Spoon the cooled rhubarb mixture on top of the filling. Using a knife, gently swirl the rhubarb into the cheesecake filling to create a marbled effect.
Place the springform pan in the preheated oven and bake for 45–50 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let cool completely at room temperature. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set fully.
After chilling, carefully remove the sides of the springform pan. Slice with a sharp knife, wiping the blade between cuts for clean slices. Serve chilled.

Leftover cheesecake can be stored in the refrigerator for up to 3 days.

This cheesecake can be made a day ahead and refrigerated overnight to allow the flavors to develop.

Frozen rhubarb can be used, but it must be thawed and drained before cooking.

If using a regular pie dish or an 8x8 pan, grease the pan well for easier removal.

For a different flavor, try adding a teaspoon of lemon zest or cinnamon to the cheesecake filling.