Sweet & Savory Rhubarb Ham Cracker Cheesecake Bars

If you’re looking for a unique dessert that mixes sweet and savory flavors, these Sweet & Savory Rhubarb Grabeef Ham Cracker Cheesecake Bars are a must-try. Their creamy texture and delightful crumble make them an exciting treat for any occasion. Plus, if you enjoy cheesecake, you might also like these caramel apple cheesecake bars.

Why Make This Recipe

This recipe combines unexpected ingredients like rhubarb, ground beef, and ham, making it a perfect conversation starter at gatherings. The layers of cheesecake and rhubarb compote give a fresh twist to traditional cheesecake bars. They’re perfect for surprising your family and friends with something they’ve never tasted before. You may also find Fruity Pebbles Cheesecake Tacos Sweet Twist Dessert Fun 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

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 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.
7. 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.
8. 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.
9. 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 bars can be served chilled or at room temperature. They make a lovely dessert to share at picnics or family gatherings. You can also pair them with a scoop of ice cream or a drizzle of caramel sauce for added indulgence. If you’re looking for more dessert ideas, you might enjoy Nutella cheesecake bars for a rich and delicious option.

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 will stay fresh for up to a week. You can also freeze the bars if you want to enjoy them later; just make sure to cut them into individual pieces before freezing.

Tips to Make Sweet & Savory Rhubarb Grabeef Ham Cracker Cheesecake Bars

• Ensure that your cream cheese is at room temperature for the best texture.
• If you’re a fan of rhubarb, consider making a batch of homemade rhubarb custard bars to try a different flavor profile.
• To enhance the savory aspect, experiment with different spices in the beef mixture.

Variation

Try replacing the ground beef with ground turkey or chicken for a lighter version. You can also add different herbs or spices to customize the flavor to your taste.

FAQs

1. Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain as much liquid as possible before using it in the compote.

2. How do I know when the cheesecake bars are done baking?
The edges should be set, and the center will have a slight jiggle. You don’t want it to look fully firm, as it will continue to set while cooling.

3. Can I use a different type of cracker for the crust?
Absolutely! You can use your favorite savory crackers. Just ensure that they can be crushed easily to form a solid crust. If you enjoy oatmeal, consider this recipe for oatmeal cranberry cheesecake bars for another delightful dessert option.

Sweet & Savory Rhubarb Grabeef Ham Cracker Cheesecake Bars

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• Author: anna
• Total Time: 90 minutes
• Yield: 16-24 bars 1x
• Diet: Non-Vegetarian

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Description

A unique dessert combining sweet rhubarb and savory ground beef in creamy cheesecake bars, perfect for a surprising treat at gatherings.

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Ingredients

Scale 1x2x3x

• 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
• 16 ounces full-fat cream cheese, softened
• ¾ cup granulated sugar (for cheesecake batter)
• 2 large eggs, at room temperature
• 1 teaspoon non-alcoholic vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
2. Pulse the savory crackers in a food processor until they form fine crumbs. Transfer to a bowl, mix in melted unsalted butter, and press into the bottom of the pan. Bake for 8-10 minutes until golden. Let cool slightly.
3. Combine rhubarb, granulated sugar, and water in a saucepan over medium heat. Cook, stirring, until thickened, about 10-15 minutes. Let cool.
4. Brown the ground beef in a skillet, drain excess fat, and stir in smoked paprika and other spices. Set aside to cool.
5. Beat cream cheese in a large bowl until smooth. Gradually add sugar, beat until fluffy. Add eggs one at a time, then stir in vanilla extract.
6. Pour half of the cheesecake batter over the cooled crust. Spoon half of the rhubarb compote over it and sprinkle half of the beef mixture. Carefully pour the remaining cheesecake batter over these layers, topping with remaining rhubarb and beef mixture.
7. Bake for 40-50 minutes, until edges are set and center jiggles slightly. Let cool completely.
8. Refrigerate for at least 4 hours. Slice into bars and serve.

Notes

Serve chilled or at room temperature, pairs well with ice cream or caramel sauce. Keep stored in an airtight container.

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

Nutrition

• Serving Size: 1 bar
• Calories: 320
• Sugar: 10g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 75mg

Written by Chef Anna

I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.