introduction
Sweet & Savory Rhubarb Grabeef Ham Cracker Cheesecake Bars are a unique dessert that combines the tangy flavor of rhubarb with savory beef and creamy cheesecake. This delightful treat is perfect for any gathering or as a surprising addition to your dessert menu. If you’re looking for something different, these bars will definitely impress your friends and family. For another easy-to-make dessert, consider checking out our chocolate chip cheesecake bars for a classic twist.
why make this recipe
There are many reasons to whip up these Rhubarb Grabeef Ham Cracker Cheesecake Bars. Firstly, they offer a wonderful blend of sweet and savory flavors that will tantalize your taste buds. They are also fun to make and provide a unique twist on traditional cheesecake bars. Serving them can lead to some interesting conversations about the flavor combinations. Plus, you can prepare them ahead of time and serve them chilled, making them perfect for any occasion. You may also find Buckeye Graham Crackers useful.
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
These cheesecake bars can be served chilled, making them perfect for warm days. Slice them into small squares for easy serving. You can also top them with a dollop of whipped cream or a drizzle of chocolate sauce for extra flavor. They pair well with a refreshing drink, such as iced tea or lemonade. You may also find Easy Sweet Savory Corn Casserole useful.
how to store Sweet & Savory Rhubarb Grabeef Ham Cracker Cheesecake Bars
Store the cheesecake bars in an airtight container in the refrigerator for up to a week. If you have leftovers, make sure they are well-covered to keep them fresh. For a longer storage option, you can freeze them for up to three months. Just ensure you wrap them tightly to prevent freezer burn. You may also find Mango Cheesecake Bars useful.
tips to make Sweet & Savory Rhubarb Grabeef Ham Cracker Cheesecake Bars
- Make sure your cream cheese is fully softened for a smooth cheesecake batter.
- Experiment with different types of savory crackers for your crust to find the flavor profile you enjoy the most.
- If you want a sweeter taste, consider adding a bit more sugar to your rhubarb compote.
- For added texture, you could also mix in some chopped nuts into the cracker crust or as a topping.
variation
If you want to try a different flavor, consider substituting the rhubarb for strawberries or raspberries, which will also complement the beef layer well. Additionally, using a cheesecake mix instead of making the batter from scratch can save time.
FAQs
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before using.
What can I use instead of ground beef?
You can substitute ground beef with ground turkey or vegetarian ground meat for a lighter option.
How can I make these bars gluten-free?
You can use gluten-free savory crackers in the crust and make sure other ingredients are gluten-free to prepare a gluten-free version. For more delicious recipes, consider looking at creamy lemon cheesecake crumb bars that may also inspire you.
Sweet & Savory Rhubarb Grabeef Ham Cracker Cheesecake Bars
- Total Time: 80 minutes
- Yield: 16 servings 1x
- Diet: Balanced
Description
A unique dessert that blends the tanginess of rhubarb with savory beef and creamy cheesecake, perfect for gatherings.
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
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. 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.
- 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. 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.
- Bake for 40-50 minutes, or until the edges are set but the center still has a slight jiggle.
- 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.
- 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.
Notes
Serve chilled, and consider topping with whipped cream or chocolate sauce for added flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 275
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg