rhubarb cheesecake bars with gingersnap crust

Can you tell it's rhubarb season around here?  I discovered this recipe from the Cookin' Canuck food blog and knew exactly what to do with all the rhubarb from my mom's garden.  I had it all planned out.  I was going to go for a run on Monday morning, come home and get started on the recipe so it would be ready for when our friends came for supper.  When I arrived home from my run, I found two buckets full of cut rhubarb.  Nathaniel had found our small, measly plants and cut all of the rhubarb for me.  He was so excited for me to use it.

So after cutting off the tops, this is what I was left with.  I think Nathaniel was a bit let down.  Two buckets of rhubarb plants made that?  He was so sweet to pick me rhubarb.  He also drilled in my head that I must move my rhubarb out of the middle of the shady lawn and into a proper, sunny garden bed.  Then it will have a chance to flourish into the mound of lovely rhubarb in my mom's garden.  Think of all the rhubarb recipes I can share next spring season.

So after trying this recipe I totally fell in love with this cheesecake.  I love the spiced cooked rhubarb and how it is swirled into the cheesecake.  An extra spoonful (or two) of the rhubarb over the cheesecake is perfect!  And a side note.  There is also a Reese's peanut butter and chocolate adaptation of the recipe that I am SO trying the next time we are invited over to someone's house.  (Hint hint!)

Rhubarb Cheesecake Bars with Gingersnap Crust
from the Cookin' Canuck
Crust:
3 whole graham crackers, broken into 1-inch pieces
12 gingersnap cookies, broken into 1-inch pieces
6 tbsp (3/4 stick) unsalted butter, melted and cooled
3 tbsp brown sugar
2 tbsp all-purpose flour
1/8 tsp salt

Filling:
2 (8 oz. each) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
1/2 cup granulated sugar
1/2 cup water
1 lb. rhubarb, trimmed and sliced into 1/4-inch pieces
1 1-inch piece of fresh ginger, peeled

Preheat oven to 325 degrees F.

Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.

The Crust:
Place graham crackers and gingersnaps into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.

Bake until the crust is beginning to brown, 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.

The filling:
In a large bowl, beat cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated. Beat in sour cream and vanilla extract until fully combined, about 30 seconds. Scrape the cream cheese mixture into the baking pan, over top of the cooled crust. Spread evenly.

In a medium saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Simmer, stirring frequently, until the sugar dissolves. Add it rhubarb and ginger to the water and sugar syrup. SImmer, stirring occasionally, until the rhubarb is very soft and falling apart, 7 to 10 minutes. Remove and discard the piece of ginger. Cool for about 10 minutes.

Using a teaspoon, spoon 1/2 cup of the rhubarb mixture gently onto random places over the surface of the cheesecake. Using a small knife, gently swirl the rhubarb mixture into the cream cheese mixture.

Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking.

Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.

Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.

Top the bars with the remaining rhubarb sauce immediately before serving.
Makes 16 bars.