Preheat the oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper.
For the crust: Mix graham cracker crumbs, sugar, and melted butter until well blended. Press the mixture into the bottom of the prepared baking pan. Bake for 8 minutes, then remove from oven.
For the rhubarb layer: Combine rhubarb, water, sugar, and cornstarch in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat.
For the cheesecake filling: Beat cream cheese and sugar in a bowl until smooth. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
Layering: Pour cheesecake mixture over the pre-baked crust. Spoon the rhubarb mixture over the cheesecake layer.
Final baking: Bake for 25-30 minutes, or until the filling is set.
Chill: Allow to cool, then refrigerate for at least 3 hours before cutting into squares.
Prep Time: 20 minutes | Cooking Time: 38 minutes | Total Time: 4 hours (including chilling) | Kcal: 330 per serving | Servings: 12 squares
Rhubarb Cheesecake Squares!
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