Guava Puree Cheesecake with Gingersnap Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A silky Hawaiian-inspired cheesecake featuring locally sourced guava puree swirled into a rich cream cheese base, baked to golden perfection on a spiced gingersnap crust. This Hawaiian-inspired recipe, ready in about 100 minutes, layers gingersnap crumbs, unsalted butter, cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 55 min Serves 8 Hawaiian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
  2. Step 2: In a small bowl, mix 1 1/2 cups gingersnap crumbs and 1/4 cup melted unsalted butter until combined. Press firmly into the bottom of the springform pan to form an even crust.
  3. Step 3: In a large bowl, beat 16 oz cream cheese and 1/2 cup granulated sugar until smooth and creamy, about 2 minutes.
  4. Step 4: Add 1/4 cup guava puree and 1 tsp vanilla extract, beating until fully incorporated.
  5. Step 5: Add 2 large eggs one at a time, beating well after each addition until no streaks remain. Mix in 1/4 cup all-purpose flour until just combined.
  6. Step 6: Pour the mixture over the crust and smooth the top with a spatula. Place the pan in a larger baking dish and fill the dish with hot water to create a water bath.
  7. Step 7: Bake for 55 minutes until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door open, and let cool in the oven for 1 hour.
  8. Step 8: Refrigerate uncovered for at least 4 hours before slicing.

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