Guava Cheesecake (with Homemade Guava Jam)

This Guava Cheesecake blends creamy New York style richness with a bright, tropical swirl of homemade guava jam, a nod to Latin American flavors and the fruit trees in our own backyard. Inspired by classic pastelitos and Cuban guava + cheese pairings, this cheesecake is baked low and slow with a buttery María cookie crust and topped with a glossy guava ripple that practically glows. Whether you grew up with bocadillo and queso or are just discovering guava, this recipe brings sunshine to your dessert table.

Why You’ll Love This Recipe

• Rich and creamy with a bright tropical finish.
• Maria cookie crust adds nostalgic Latin flavor.
• Stunning swirl pattern makes it a showstopper.
• Perfect for holidays, brunches, or fiestas.

A Quick History

• Guava is native to Central and South America — used traditionally in sweets like guava paste and jellies.
• “Guava and cheese” is a beloved pairing in Cuban and Puerto Rican cultures, featured in pastelitos.
• Guava cheesecake is a Cuban-American fusion that took off in Miami and Latin bakeries in the 1990s.
• Combines American-style cheesecake with classic Caribbean flavors.

Ingredient Spotlight

Step-by-Step Overview

1. Simmer 3 lbs ripe guavas with 2 cups water. Blend, strain, reduce with sugar, lemon juice, zest, and pinch of salt to make jam.
2. Mix 1½ packs crushed María cookies with 1 stick + 6 tbsp butter. Press into springform pan and bake at 350°F for 10 minutes.
3. Beat cream cheese smooth, add sugar, cornstarch, sour cream, lemon juice, vanilla, then eggs one by one.
4. Pour over cooled crust. Swirl in guava jam. Tap gently to release bubbles.
5. Bake in 310°F water bath for 2 hours. Rest 1 hr in oven. Chill overnight.

Just picked guavas Sweet, fragrant, and ready to become the star of our jam. This bowl smells like sunshine. 🌞🍈

Guava Cheesecake (with Homemade Guava Jam)

This Guava Cheesecake is ultra-creamy, tropical, and unforgettable. It starts with a buttery María cookie crust, a silky smooth cheesecake filling, and a stunning layer of homemade guava jam made from fresh ripe guavas. Baked low and slow in a water bath for the creamiest texture, this dessert blends classic cheesecake richness with Caribbean-inspired flavor. Perfect for parties, holidays, and special occasions.

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Prep Time 40 minutes mins

Cook Time 2 hours hrs

Chill Overnight 1 hour hr

Total Time 12 hours hrs

Course Dessert

Cuisine Latin American, Mexican

Servings 12

Equipment

• 9-inch springform pan
• Stand mixer (or hand mixer)
• Food processor
• Blender
• fine mesh strainer
• Heavy-duty foil
• Large roasting pan
• Offset spatula
• Mixing bowls
• Wooden spoon

Ingredients

  

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Guava Jam

• 3 lbs ripe guavas washed, ends trimmed, sliced in half
• 2 cups water
• 2 cups granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest optional
• ⅛ teaspoon fine salt

Crust

• 1 ½ packs María cookies about 10.5 oz, finely crushed
• 2 tablespoons granulated sugar
• Pinch of salt
• 14 tbsp unsalted butter (about 1¾ sticks of butter) melted

Cheesecake Filling

• 4 Blocks of 4.8 oz cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup sour cream room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice
• 4 large eggs + 1 egg yolk room temperature
• 3 tbsp cornstarch

Water Bath

• Heavy-duty foil
• Hot water
• Guava Topping
• ½-1 Cup cooled guava jam from the batch above

Instructions

 

Guava Jam

• Wash and trim the ends off the guavas, then slice them in half.
  
• Add guavas and 2 cups water to a pot. Bring to a boil, then reduce to a gentle simmer.
  
• Cook until guavas soften.
  
• Transfer softened guavas and liquid to a blender (in batches if needed) and blend until completely smooth.
  
• Strain through a fine mesh strainer to remove seeds and fibers.
  
• Pour the strained purée back into a pot.
  
• Add sugar, lemon juice, lemon zest (optional), and salt.
  
• Simmer on medium–low, stirring often.
  
• Cook 25–35 minutes, until
• Cook 25–35 minutes, until:

  1. Color deepens,

  2. It thickens and coats the back of a spoon

  3. A dragged spoon leaves a line for 2–3 seconds.

  4. Cool to a thick, glossy, spreadable texture (like warm honey).
  

➤ Crust

• Preheat oven to 350°F (175°C).
• Add 1½ packs María cookies (about 10.5 oz) to a food processor and blend until finely crushed.
  
• Pour the crushed cookies directly into a 9-inch springform pan. Add 2 tablespoons sugar and a pinch of salt, then mix the crumbs right inside the pan.
  
• In a saucepan, melt 1 stick + 6 tablespoons unsalted butter over medium heat and continue cooking until it turns a deep golden brown and smells nutty.
  
• Pour the browned butter evenly over the cookie mixture in the pan and mix until all crumbs are moistened.
  
• Press the mixture firmly into an even layer on the bottom (and slightly up the sides) of the pan using the bottom of a measuring cup.
  
• Should look like this:
  

➤ Cheesecake Filling

• In a stand mixer with paddle attachment, beat cream cheese on medium speed until completely smooth, about 2 minutes. Scrape the bowl and paddle thoroughly.
  
• Add granulated sugar and sour cream to the bowl. Mix on low until smooth and fully combined. Scrape sides again.
  
• Add cornstarch, lemon juice, and vanilla extract. Mix on low speed just until incorporated.
  
• Add eggs and yolk one at a time, mixing on low after each addition just until streaks disappear. Do not overmix — this avoids excess air which can cause cracking.
  
• Pour batter into cooled crust.

  Optional Swirl: You can swirl some of the guava jam into the top of the cheesecake before baking for a decorative look. It’s not required if you prefer to keep all the jam inside for a smoother top, but the swirl adds a beautiful, marbled finish and extra bursts of fruit flavor.
  

Water Bath & Bake

• Prepare Springform Pan

  Wrap the outside of your 9-inch springform pan in two layers of heavy-duty foil, sealing the bottom and sides tightly to prevent leaks.
• Set in Roasting Pan

  Place the wrapped springform pan into a large, high-sided roasting pan or baking dish.
• Add Hot Water

  Place the roasting pan in the oven. Carefully pour hot water (not boiling) into the roasting pan until it reaches halfway up the springform pan’s sides.
• Bake Low and Slow

  Bake at 310°F (155°C) for about 2 hours. The edges should look set, the top should be slightly matte, and the center should jiggle just slightly when gently shaken.
• Cool Gradually

  Turn off oven and crack the door open slightly. Let cheesecake sit inside for 1 hour to cool slowly and prevent cracks.
• Cool at Room Temperature

  Remove the pan from the water bath. Unwrap the foil and let the cheesecake cool fully on the counter.
• Chill Overnight

  Cover and refrigerate for at least 6 hours or overnight before slicing.

➤ Guava Topping & Finish

• Remove springform ring.
  
• Spread a thin layer of cooled guava jam over the top and smooth with an offset spatula.
  
• Slice and serve.
  
• 

Video

Notes

Don’t overmix the eggs: Incorporating too much air can cause cracks.

Jam too thick? Add 1 tablespoon warm water at a time until spreadable.

Jam too thin? Continue simmering until it reaches the “coats the spoon” stage.

Storage: Refrigerate cheesecake up to 5 days. Freeze slices up to 1 month.

Room temperature ingredients = smoother filling.

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Storage and Make Ahead

• Store in fridge for up to 5 days.
• Freeze slices tightly wrapped for up to 1 month.
• Chill overnight before slicing for clean cuts.

Serving Ideas & Variations

• Top with coconut whipped cream or toasted coconut flakes.
• Use passionfruit syrup or mango glaze instead of guava.
• Make minis using cupcake tins and liners for parties.
• No-bake option: use gelatin + whipped cream base.

FAQs

Can I use store-bought guava paste? Yes. Thin it with water or juice to swirl or layer.

What if I can’t find María cookies? Use graham crackers or vanilla wafers as a substitute.

How do I know when it’s done? The center should jiggle slightly and edges look matte. Don’t overbake.

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