This Guava Cheesecake a very simple cheesecake recipe with guava swirls that are so fun and easy to create.
And if guava cheesecake wasn’t enough, it also has a Maria cookie crust that makes this dessert a favorite in our Cuban family!
I have been wanting to post a guava cheesecake for some time now and I’m so excited to finally share it with you! There’s no special equipment needed (I decided against a springform pan since not everyone has one) and the guava marmalade and Maria cookies should be found in the International section of almost any grocery store. It’s also a really pretty dish with the guava swirls so it’s perfect for sharing with guests!
I mentioned above that this guava cheesecake has a Maria cookie crust. These cookies are such a familiar treat in my family. We love to top them with a slice of cream cheese and a slice of guava paste. So I thought what better way to bring all of those flavors together than in a cheesecake!
How to make guava cheesecake:
It starts by crushing the Maria crackers. If you don’t have a food processor, thats ok. You can put the crackers in a zip-top bag and crush them with a rolling pin or by hand. Just make sure to get them as finely crushed as possible.
The crackers then get pressed into a 9 inch (high sided) pie pan. You can press them in tightly with your fingers or use a the bottom of a flat cup to pack them in.
After baking the crust for 10 minutes you can pour in the cheesecake filling. The filling just takes a few minutes to blend together and it turns out perfectly every time. Super easy!!
Now for the fun part!! I don’t know why swirling the guava marmalade is so satisfying…but it is! Just dollop on spoonfuls of the guava and then use a dinner knife to swirl it through the cheesecake filling. Feel free to go crazy like I did!
If you absolutely can’t find the guava marmalade or you just don’t feel like leaving your house…I found some HERE on amazon prime. It’s slightly over priced but hey…you can stay in your pajamas and have it delivered!
Ok now the whole cheesecake goes in the oven for 45 minutes. Here’s the bad part: you have to refrigerate it for at least 5 hours before enjoying it. Unless you’re some kind of cheesecake rebel and enjoy a hot cheesecake (definitely not recommended)! Once cooled, you can slice the cheesecake with a sharp knife and enjoy!
- 7 ounces Goya Maria Crackers
- 1/2 cup salted butter (melted)
- 2 packages of cream cheese (8 ounces each) (softened)
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 large eggs
- 1/2 cup guava marmalade
- Pre-heat your oven to 325 degrees.
- Add the cookies to a food processor and pulse on high until you have fine crumbs. (If you don't have a food processor, you can add them to a zip-top bag and crush them as finely as possible by hand or with a rolling pin)
- Pour in the melted butter and pulse a few more times to combine.
- Press the cookie mixture into a tall 9" pie pan. You can use your hands or the bottom of a flat cup to press them in firmly. Press the crumbs up the sides as well.
- Bake the pie crust for 10 minutes.
- While the pie crust is baking you can make the cheesecake filling.
- In a large bowl, combine the softened cream cheese, sugar, vanilla extract, and lemon juice and beat with a hand mixer until smooth.
- Add in the eggs and beat just until combined.
- Pour the cheesecake mixture into the baked pie crust. (It's ok if it's still warm)
- Drop spoonfuls of the guava marmalade onto the top of the cheesecake mixture then swirl with a knife to slightly incorporate it into the batter.
- Bake at 325 for 45 minutes. The center will still be slightly wiggly when you take it out but it will set. Let it cool completely at room temperature then refrigerate for at least 5 hours or preferably over night.