Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar, divided
- 2 (8 oz) packages cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs with melted butter and press into the bottom of a greased 9×13 inch baking dish.
- Cook strawberries, rhubarb, and ½ cup sugar in a saucepan over medium heat until softened, about 5-7 minutes.
- Beat cream cheese and remaining ½ cup sugar until smooth, then add eggs, vanilla, and salt.
- Pour half the cheesecake filling over the crust, layer with cooked fruit, and top with remaining filling. Swirl for a marbled effect.
- Bake for 45 minutes until edges are set and center is slightly jiggly. Cool and refrigerate for at least 2 hours before cutting.
Notes
- For best results, use fresh strawberries and rhubarb.
- Can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian