Looking for a tropical twist on your favorite dessert? Look no further than this mouthwatering Guava Cheesecake recipe! As a Miami and Fort Lauderdale native, I can’t resist adding guava to just about anything, and this cheesecake is no exception. With a creamy cheesecake filling and a mouthwatering guava topping, this dessert is sure to become your new favorite. Plus, with easy-to-follow instructions, you’ll have a show stopping dessert ready to impress your family and friends in no time.

Guava Cheesecake Recipe

Ingredients

For the crust
2 cups graham cracker crumbs, about 14 full sized graham crackers
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling
4 packages (32 ounces) cream cheese, room temperature
1 ⅓ cups granulated sugar
1 cup sour cream
1 tablespoon vanilla extract
¼ teaspoon salt
4 large eggs

For the guava topping
7 oz guava paste, melted
3 tablespoons water

To make the cheesecake:

Step 1:
To prepare for baking, first set the oven temperature to 350°F and adjust the oven rack to the lower third position. Next, take a springform pan and tightly wrap its bottom and sides with aluminum foil, ensuring full coverage. Then, lightly spray the inside of the pan with cooking spray.

Step 2: 
To make the crust, grind the graham crackers in a food processor until they become fine. Alternatively, you can place the crackers in a large ziplock bag and crush them with a rolling pin if you don’t have a food processor. Next, in a small bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Evenly press the mixture into the bottom of the pan. Bake for 10 minutes, then allow it to cool and set aside.

Step 3:
Reduce the oven temperature to 300ºF. Using a stand mixer with a whisk attachment, beat the cream cheese until it becomes smooth and creamy, typically taking around 1 minute. If a stand mixer is not available, you can use an electric mixer. Incorporate the sugar and sour cream into the mixture and continue to beat until they are thoroughly combined. Add the vanilla and salt to the mixture and beat on low until it becomes smooth. Slowly stir in the eggs with a silicone spatula. Once combined, pour the batter over the prepared and cooled crust.

Step 4:
To prepare a water bath, position your springform pan inside a roasting pan and pour hot water into the roasting pan until it reaches approximately halfway up the sides of the cheesecake. Bake the cheesecake for about an hour or until the edges are firm and the center is slightly jiggly. Afterward, turn off the oven and let the cheesecake remain in the water bath in the oven for an additional hour.

Step 5:
Take the cheesecake out of the water bath and set it onto a wire rack. Use a small knife to run along the outer edge of the cheesecake to release it from the sides of the pan. Let the cheesecake cool down to room temperature, which should take around 1 ½ hours. Then, cover it and put it in the refrigerator for at least 4 hours or overnight. Afterward, remove the sides of the springform pan and carefully transfer the cheesecake to a serving platter.

To make the guava topping:

Step 1:
In a small saucepan, add guava paste and water. Melt the guava paste on medium heat slowly while stirring to break up any chunks. Once it starts to melt, whisk until it is smooth and free of lumps.

Step 2:
Allow the melted guava paste to cool down, but ensure that it does not solidify.

Step 3:
Pour the melted guava paste over the cheesecakes and spread it evenly with a flat knife. Refrigerate before serving.