Sweet and Savory Rhubarb Cheesecake Bars with Ham and Crackers

why make this recipe

These Sweet & Savory Rhubarb Grabeef Ham Cracker Cheesecake Bars are perfect for anyone looking for a unique dessert that mixes flavors harmoniously. The combination of sweet rhubarb compote and savory ground beef creates a surprisingly delicious experience. If you’re a fan of desserts that challenge the norm, you’ll love this recipe. For more dessert ideas, check out these caramel apple cheesecake bars that balance sweet and savory beautifully.

how to make Sweet & Savory Rhubarb Grabeef Ham Cracker Cheesecake Bars

Ingredients:

3 cups fresh or thawed rhubarb, chopped into ½-inch pieces
½ cup granulated sugar (for rhubarb compote)
2 tablespoons water (for rhubarb compote)
1 pound lean ground beef (85-90% lean)
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon non-alcoholic liquid smoke alternative or smoked salt
2 cups finely crushed savory crackers (such as butter crackers, whole wheat crackers, or lightly salted water crackers)
6 tablespoons unsalted butter, melted (for cracker crust)
16 ounces full-fat cream cheese, softened (two 8-ounce packages)
¾ cup granulated sugar (for cheesecake batter)
2 large eggs, at room temperature
1 teaspoon non-alcoholic vanilla extract

Directions:

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
In a food processor, pulse the savory crackers until they form fine crumbs. Transfer the crumbs to a medium bowl, then pour in the melted unsalted butter. Mix thoroughly until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of your prepared baking pan. Bake for 8-10 minutes until lightly golden and fragrant. Remove from the oven and let it cool slightly.
In a medium saucepan, combine the chopped rhubarb with granulated sugar and water. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and thickens into a jam-like consistency, about 10-15 minutes. Let the compote cool completely.
In a skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Once cooked through, drain any excess fat. Stir in smoked paprika, onion powder, garlic powder, dried thyme, and liquid smoke or smoked salt. Cook for another 2-3 minutes, stirring, then set aside to cool.
In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add granulated sugar, beating until well combined and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Finally, stir in vanilla extract.
Pour half of the cheesecake batter over the cooled cracker crust in the pan. Spoon half of the cooled rhubarb compote in dollops over the cheesecake batter. Sprinkle half of the cooled Grabeef-Ham Savory Crumble over the compote layer. Carefully pour the remaining cheesecake batter over these layers, spreading gently to cover. Spoon the remaining rhubarb compote and sprinkle the rest of the Grabeef-Ham Savory Crumble on top.
Place the pan in the preheated oven. Bake for 40-50 minutes, or until the edges are set but the center still has a slight jiggle.
Remove the pan from the oven and let the bars cool completely at room temperature. Once cooled, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Once thoroughly chilled, use the parchment paper overhang to lift the entire slab of bars out of the pan. Place on a cutting board and slice into 16-24 bars.

how to serve Sweet & Savory Rhubarb Grabeef Ham Cracker Cheesecake Bars

Serve these bars chilled, and you can garnish them with additional rhubarb compote or whipped cream for extra sweetness. They make a great dessert for gatherings or family dinners. If you enjoy playful dessert ideas, consider trying fruity pebbles cheesecake tacos for a fun spin on dessert!

how to store Sweet & Savory Rhubarb Grabeef Ham Cracker Cheesecake Bars

To store these bars, keep them in an airtight container in the refrigerator. They can last up to a week, though they are best enjoyed within the first few days. Make sure to layer parchment paper in between bars to prevent sticking.

tips to make Sweet & Savory Rhubarb Grabeef Ham Cracker Cheesecake Bars

Make sure the cream cheese is fully softened for easy mixing. If you prefer a sweeter taste, you can always add more sugar to the cheesecake batter. For fans of fruity desserts, consider checking out bright lemon blueberry cheesecake bars for a refreshing alternative.

variation

For a different take on this recipe, consider using ground pork or turkey instead of beef. You can also swap the rhubarb with your favorite seasonal fruit to make it your own.

FAQs

1. Can I freeze these bars?
Yes, you can freeze them. Just make sure to wrap them tightly and then place them in an airtight container.

2. Can I use a different type of cracker?
Absolutely! Feel free to experiment with different types of savory crackers to find your favorite flavor combination.

3. How can I tell when the bars are done?
The edges will be set and slightly puffed, while the center should still have a slight jiggle. This indicates that they are perfectly baked.

Sweet & Savory Rhubarb Grabeef Ham Cracker Cheesecake Bars

Author: anna
Total Time: 90 minutes
Yield: 16-24 servings 1x
Diet: None

Print Recipe

Description

A unique dessert that combines sweet rhubarb compote with savory ground beef for a delightful experience.

Ingredients

Scale

3 cups fresh or thawed rhubarb, chopped into ½-inch pieces
½ cup granulated sugar (for rhubarb compote)
2 tablespoons water (for rhubarb compote)
1 pound lean ground beef (85-90% lean)
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon non-alcoholic liquid smoke alternative or smoked salt
2 cups finely crushed savory crackers (such as butter crackers, whole wheat crackers, or lightly salted water crackers)
6 tablespoons unsalted butter, melted (for cracker crust)
16 ounces full-fat cream cheese, softened (two 8-ounce packages)
¾ cup granulated sugar (for cheesecake batter)
2 large eggs, at room temperature
1 teaspoon non-alcoholic vanilla extract

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Instructions

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
Pulse the savory crackers in a food processor until they form fine crumbs. Transfer the crumbs to a medium bowl, then pour in the melted unsalted butter. Mix thoroughly until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of your prepared baking pan. Bake for 8-10 minutes until lightly golden and fragrant. Remove from the oven and let it cool slightly.
Combine the chopped rhubarb with granulated sugar and water in a medium saucepan. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and thickens into a jam-like consistency, about 10-15 minutes. Let the compote cool completely.
Brown the ground beef in a skillet over medium-high heat, breaking it up with a spoon. Drain any excess fat. Stir in smoked paprika, onion powder, garlic powder, dried thyme, and liquid smoke or smoked salt. Cook for another 2-3 minutes, stirring, then set aside to cool.
Beat the softened cream cheese in a large bowl using an electric mixer on medium speed until smooth and creamy. Gradually add granulated sugar, beating until well combined and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in vanilla extract.
Pour half of the cheesecake batter over the cooled cracker crust in the pan. Spoon half of the cooled rhubarb compote in dollops over the cheesecake batter. Sprinkle half of the cooled Grabeef-Ham Savory Crumble over the compote layer. Carefully pour the remaining cheesecake batter over these layers, spreading gently to cover. Spoon the remaining rhubarb compote and sprinkle the rest of the Grabeef-Ham Savory Crumble on top.
Place the pan in the preheated oven. Bake for 40-50 minutes, or until the edges are set but the center still has a slight jiggle.
Remove the pan from the oven and let the bars cool completely at room temperature. Once cooled, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Lift the entire slab of bars out of the pan using the parchment paper overhang. Place on a cutting board and slice into 16-24 bars.

Notes

Serve chilled with additional rhubarb compote or whipped cream if desired. Best enjoyed within the first few days.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 10g
Sodium: 300mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 10g
Cholesterol: 60mg