Description
Twice-Baked Rhubarb Cheesecake Bombs are a delightful combination of tangy rhubarb and creamy cheesecake filling, all wrapped in a buttery, flaky puff pastry and baked until golden and crisp. Perfect for a sweet and savory dessert or snack, these bombs are irresistible and fun to eat.
Ingredients
Scale
- For the Rhubarb Filling:
- 1 1/2 cups fresh rhubarb, diced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 teaspoon vanilla extract
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- For the Pastry:
- 1 package puff pastry (about 8 sheets)
- 1 egg (for egg wash)
- 1 tablespoon water
- For Garnish:
- Powdered sugar (for dusting)
Instructions
- Start by preparing the rhubarb filling: In a medium saucepan, combine the diced rhubarb, granulated sugar, lemon juice, cornstarch, and vanilla extract. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens. Remove from heat and let it cool to room temperature.
- Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and heavy cream until smooth and creamy. Set aside.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into squares, about 4×4 inches.
- Place about a tablespoon of the cheesecake filling in the center of each square, followed by a tablespoon of the cooled rhubarb filling. Gently fold the edges of the pastry up to form a ball, pinching the edges together to seal the filling inside.
- Place the formed bombs on the prepared baking sheet, ensuring they are not touching each other.
- In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the bombs with the egg wash to give them a golden, glossy finish when baked.
- Bake in the preheated oven for 18-20 minutes, or until the puff pastry is golden brown and puffed up.
- Remove from the oven and let them cool for a few minutes. Once slightly cooled, dust with powdered sugar for a finishing touch.
- Serve warm and enjoy your Twice-Baked Rhubarb Cheesecake Bombs!
Notes
- For a more intense rhubarb flavor, you can cook the rhubarb filling down for a little longer until it’s more concentrated.
- If you prefer a sweeter filling, you can adjust the amount of sugar in the rhubarb and cheesecake filling according to your taste.
- These bombs are best served fresh out of the oven, but you can store them in an airtight container for up to 2 days. To reheat, place them in a 350°F (175°C) oven for about 5 minutes to bring back their crispiness.
- For extra texture, sprinkle a bit of cinnamon or nutmeg into the cheesecake filling for added depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 210 kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg