Guava is a beloved fruit throughout the Caribbean and we use it in everything from sweet pastries to savory dishes. It may not be as popular a flavor as mango or coconut, but it is delicious and has a unique flavor. One of my favorite snacks to make is guava and cream cheese turnovers, and my dad even sprays guava juice onto his BBQ chicken while it cooks. It gives the chicken a little sweetness while helping to keep it moist and flavorful.
This guava cheesecake is perfect for summer barbecues, potlucks, holidays, or anytime you want something a little different from a plain or strawberry-topped cheesecake. I have one rule when it comes to cheesecake, it has to be silky smooth, not overly sweet, and never taste eggy. Heavy on the eggy, because that taste is such a turnoff for me! This cheesecake recipe is a base recipe I’ve used for a long time and customized with different flavors. This is the same recipe I use for my Pineapple + Coconut Cheesecake. For this version, I use guava paste, which gives the cheesecake a rich guava flavor without making the batter watery. I like to warm the guava paste slightly in the microwave first so it blends easily into the cheesecake mixture.
Make your own crust or use a ready-made one
Originally, I made this recipe in mini 4-inch springform pans, but to keep things simple, you can absolutely pour the batter straight into a ready-made graham cracker crust. Just be sure to purchase the larger store-bought crust labeled “2 extra servings” or “10 slices,” otherwise you may have leftover batter. If you only have a regular-sized crust, simply use the extra batter to make cheesecake cups in cupcake liners.
If you prefer making your own crust, I’ve included instructions for a homemade graham cracker crust below as well. Either option works beautifully with this recipe.
This cheesecake is creamy, lightly tangy, and perfectly balanced in sweetness with a subtle guava flavor throughout. Give it a try and let me know how you liked it!
Tips for Baking Cheesecake
Cheesecakes bake best in a humid environment because the gentle steam helps them cook evenly and prevents the top from browning or cracking. Traditionally, cheesecakes are baked in a water bath, but I often use an easier shortcut: place a pan of boiling water on the oven rack directly beneath the cheesecake. This creates enough steam to keep the cheesecake creamy and smooth without the hassle of wrapping the pan in foil.
Once the cheesecake is finished baking, turn the oven off and crack the oven door open slightly for about 10 minutes. This allows the cheesecake to cool gradually and helps prevent sudden sinking or cracking. Afterward, transfer it to the counter and let it cool completely before refrigerating.
Guava Cheesecake
Creamy guava cheesecake with a tangy, lightly sweet filling baked in a graham cracker crust for an easy Caribbean-inspired dessert perfect for holidays, potlucks, and summer gatherings.
Ingredients
Ready-made crust
- 1 store-bought graham cracker crust (10-slice or “2 extra servings” size)
OR Homemade Graham Cracker Crust (Optional)
- 1½ cups graham cracker crumbs
- 6 tablespoons melted butter
- 4 tablespoons white granulated sugar
- Dash of cinnamon
Cheesecake Filling
- Two 8oz packages cream cheese, softened to room temperature
- ½ cup white granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon or orange zest
- 2 eggs, room temperature
- 6 tablespoons guava paste, softened
Instructions
If Making a Homemade Crust
- Preheat oven to 375°F.
- In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until the crumbs resemble wet sand.
- Press the mixture firmly into the bottom and slightly up the sides of an 8-inch springform pan or three 4-inch springform pans if making them mini. Use the bottom of a glass or measuring cup to help with pressing.
- Bake for 8–10 minutes, or until lightly golden and fragrant. Remove from oven and let cool while preparing the filling.
- Reduce oven temperature to 325°F.
Prepare the Cheesecake Filling
- Make sure the cream cheese and eggs are at room temperature before starting. This helps create a smooth batter without lumps.
- Slightly warm the guava paste in the microwave for about 30 seconds or more, just until softened and easier to stir.
In a large mixing bowl, beat the cream cheese and sugar until completely smooth and creamy, scraping down the sides of the bowl as needed. - Add the sour cream, vanilla extract, and citrus zest. Mix until combined.
Add the eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing once the eggs are added. - Remove about ¼ cup of the cheesecake batter and place it into a separate bowl with the softened guava paste. Stir or blend until the guava mixture is completely smooth with no lumps remaining.
- Add the guava mixture back into the remaining cheesecake batter and mix until evenly combined.
- Pour the batter into the ready made crust or homemade crust and smooth the top.
Bake the Cheesecake
- Place the cheesecake on the center oven rack. On the rack directly underneath, place a baking pan filled with boiling water to create steam in the oven.
- Bake at 325°F for 40 minutes, or until the edges are set and the center still jiggles slightly when gently shaken.
- Turn the oven off and crack the oven door halfway. Let the cheesecake rest in the oven for 10 minutes.
Remove the cheesecake from the oven and allow it to cool completely at room temperature for about 30 minutes. - Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Notes
- If using a regular-sized store-bought crust instead of the larger 10-slice version, you may have leftover batter.
- Use the extra batter to make cheesecake cups in cupcake liners. For cheesecake cups, bake at 325°F for 25–30 minutes.
Shelly Ismail says
Oh my! This looks and sounds delicious. I love guava and cheesecake, so I know this would be a winner!
Sebastian Wahl says
wonderful
Fatima says
I tried this! It was my first time baking a cheesecake and I was a little scared but I love Guava and my friend gave me a bag of fresh guavas from her very own tree! So I made a paste and then found your recipe for this cheesecake. OMG! Delicious! Not only was it easy to follow, but it was AMAZING TO EAT! I almost ate the batter before I baked it! Now I am begging my friend to give me more Guavas so I can bake more cheesecake! Thank you for sharing!
Rafa says
Excellent recipe...5 stars for sure.
I did a 50/50 mixture butter and coconut oil for the crust and also chopped walnuts...I had a lot going on there but turned out delicious and the walbut pieces added a great crunch to the crust. I will actually add shredded coconut next time for added tropical flair.
I reduced the added sugar slightly since the guava I was using was fresh candied vs. store bought guava paste. Instead of sour cream I used Greek yogurt.
My family absolutely ? it.
Alica says
Hi there,
Love your modifications. Greek yogurt is a great substitute! Glad you enjoyed the cheesecake. I've got to try the crust with walnuts!
Florida Smittys says
Hi there! The recipe got my attention right away because it has guava in it. I am baking the cheesecake as I write this. What is the rationale for the 1 tbsp flour? Thank you ?
Alica says
Hi! Adding a little flour helps the cheesecake not crack if it's overbaked for any reason. Some bakers add cornstarch instead of flour. A Bain Marie helps overall to prevent cracking. Hope you enjoy it!
Ann says
I made this last weekend and my family is begging for another one! I made a full size cheesecake in a 9 inch pan and it was wonderful - perfect amount of creaminess and tropical guava flavors.
Alica says
Hi Ann, that's awesome, this is a family favorite of ours as well!
Sarah says
Hi, I’m really excited about trying this cheesecake. I’ve never baked one before - I believe I have a 9 inch spring-form pan. How would the baking time need to be adjusted? If I was using a 10 inch pan how long should I bake for?
Alica says
Hi, if you use a 9 in pan, 45 min should be good. If you use 10in, check it around 40 min. Good luck and hope you enjoy it!
T says
This was the best cheesecake ever. Now, my son loves cheesecake. You've got to try this recipe! Thank you Alicia!