Guava Cheesecake
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 52 mins
Total time: 1 hour 17 mins
  • Crust:
  • 5.35 ounces graham crackers (10-1/3 crackers)
  • 1 tablespoon sugar
  • 3½ tablespoons unsalted butter, melted
  • Cream cheese filling:
  • 4 - 8 ounce packages cream cheese, room temperature
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup sour cream
  • 8 ounces guava paste, cut into ¼” cubes
  • Topping:
  • 1 - 17 ounce can guava marmalade
  • 1 packet unflavored gelatin
  • 1 tablespoon sugar
  1. Preheat oven to 325°. Set aside a 10” cake pan.
  2. For the crust:
  3. Combine the graham crackers and sugar in a food processor fitted with a metal blade and process until it is the consistency of powder. Add the melted butter and pulse on/off until well blended. Grease the pan with nonstick cooking spray. Transfer the crust mixture to the pan and pat evenly onto the bottom. Set aside.
  4. For the filling:
  5. Beat the cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add the eggs two at a time and mix until smooth. Blend in the sour cream and vanilla. Add the guava paste and mix on low speed until the guava cubes are separated. If the guava cubes are sticking together use your spatula to separate them.
  6. Pour the filling into the pan and bake at 325º for 50 minutes. Remove from the oven and cool completely on a cooling rack. Refrigerate for several hours or overnight.
  7. Cover a 12” round cakeboard round with plastic wrap. Place the cheesecake in a larger pan. Fill halfway up the side of the cheesecake pan with very warm water. Let sit for about 20 seconds. Take cheesecake out of the water and dry the bottom of the pan. Cover with the 12” covered cakeboard and turn upside down. Tap firmly once or twice against the countertop to loosen the cake from the pan. Carefully lift the pan off the cheesecake. Place a serving plate over the bottom of the cheesecake and invert, holding onto the cardboard round as you do this. Remove the cardboard round.
  8. For the topping:
  9. Place the guava marmalade in a small saucepan. Add the gelatin and allow to sit for 5 minutes. Add the sugar and stir over low heat for 2 minutes. Cool for 10 minutes. Pour over the top of the cheesecake leaving a ¼” border.
  10. Refrigerate for at least 1 hour before serving.
  11. Betsy's tidbits:
  12. Guava Cheesecake may also be prepared in a springform pan. Once the cake cools, remove the side of the pan and continue with the topping.
  13. I prefer Ancel brand guava marmalade and paste.
  14. Filling the kitchen sink with very warm water is an option to use instead of a larger pan when removing the cheesecake from the pan.
Recipe by Desserts Required at