Sweet and Savory Rhubarb Ham Cracker Cheesecake Bars

A delightful twist on cheesecake bars that combines tangy rhubarb compote with a savory beef and ham crumble, creating a unique flavor experience.

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
¾ cup granulated sugar (for cheesecake batter)
2 large eggs, at room temperature
1 teaspoon non-alcoholic vanilla extract

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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 to a bowl and add melted butter. Mix until evenly moistened and press firmly into the bottom of the pan. Bake for 8-10 minutes until golden.
Combine chopped rhubarb, sugar, and water in a saucepan. Cook over medium heat for 10-15 minutes until thick and jam-like. Cool completely.
Brown ground beef in a skillet over medium-high heat, draining excess fat. Stir in paprika, onion powder, garlic powder, thyme, and liquid smoke. Set aside to cool.
Beat cream cheese with an electric mixer until smooth. Add sugar gradually, mixing until fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Pour half of the cheesecake batter over the cool crust. Spoon half of the rhubarb compote and sprinkle half of the beef crumble. Layer with remaining batter, rhubarb, and crumble.
Bake for 40-50 minutes until edges are set and the center jiggles slightly. Cool at room temperature.
Refrigerate for at least 4 hours or overnight before slicing into bars.

These bars can be served chilled and are perfect for gatherings. Consider pairing them with cream or powdered sugar for serving.