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Print This Delicious and Healthy Spiced Apple Rhubarb Cheesecake Recipe

Spiced Apple Rhubarb Cheesecake Recipe

Rich and creamy Spiced Apple Rhubarb Cheesecake topped with a sweet and tart rhubarb sauce with red hot cinnamon candies. The first time I made this it truly amazed my company.
When you mention rhubarb cheesecake the looks are questioning at best.

Spiced apple rhubarb cheesecake on a glass dish


16 oz. Light cream cheese
1/2 cup Sugar
2 large Eggs
1 Tb Flour
1 tsp Lemon rind
3/4 cup Spiced Apple Rhubarb Sauce


1 stick Butter
1/2 cup Sugar
1 pkg Graham Cracker Crust
1 Tb Cinnamon

Rhubarb Sauce:

4 stalks Rhubarb
3 Apples, peeled, cored and sliced
1/4 cup Sugar
3 Tb water
3 Tb Flour
3 Tb Red Hot Cinnamon candies


3/4 cup Apple Rhubarb Sauce
1 cup Sour Cream

Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 9 inch Springform pan
Preheat the oven.

To make crust: Melt butter in microwave. Combine graham crackers, sugar, cinnamon and butter into a 9-inch springform pan. Mix well and press the crumbs evenly over the bottom. Bake the crust for about 10 minutes. Cool.

To make rhubarb sauce:

Chop 4 stalks rhubarb and put into a medium sized saucepan along with the apples. Add about 3 tablespoons water and cook over low heat until very soft. Remove rhubarb and apples from heat, mash them up. Add the sugar, cinnamon candies and flour, mix well. Put back on stove and stir until thickened. Cool.

To make topping:

Combine apple rhubarb sauce and sour cream, stirring until completely mixed.

To make cheesecake:

In a food processor combine cream cheese, sugar, eggs, flour, lemon rind and the apple rhubarb sauce; blend Apple Rhubarb Cheesecake batter until smooth. Pour batter over cooled crust and bake about 50 minutes (or until cheesecake barely moves when shaken). Turn oven off and leave spiced apple rhubarb cheesecake in oven another 10 minutes. Cool. When cheesecake is cooled, top with the rhubarb/sour cream mixture and refrigerate at least 2 hours.
Nutrition facts:
Serving Size 174 g
Calories 406
Calories from Fat 238
Total Fat 26.5g 41%
Saturated Fat 16.0g 80%
Cholesterol 101mg 34%
Sodium 232mg 10%
Total Carbohydrates 38.9g 13%
Dietary Fiber 2.0g 8%
Sugars 29.0g
Protein 5.5g
Vitamin A 19% • Vitamin C 6% • Calcium 8% • Iron 6%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!