Guava Cheesecake with Cake Mix
When you combine guava puree, cream cheese, and cake mix you get an insanely creamy, delicious guava cheesecake. Okay, so there’s a little more to it than that, but this unique cheesecake recipe uses cake mix as the crust and in the filling! Let’s talk about this…
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Love Me an Old Cookbook
This guava cheesecake recipe was inspired by a recipe from an Eagle Brand cookbook that I’ve had so long that I don’t even know how I got it. You can find other recipes inspired by this cookbook like my husband’s favorite chocolate peanut butter chip cookies and my black forest cheesecake.
I just had to adapt this recipe and make a guava cheesecake for two reasons. One, it uses cake mix to create the crust and in the filling which I think is so unique! Two, I love that there’s no need to fiddle around with a springform pan. This guy is baking in a 9×13 pan.
Making the Guava Cheesecake
For the crust, you’ll simply combine most of the cake mix, oil, and egg until the mixture is well combined and lumpy. Press this into the bottom of the 9×13 pan to form an even layer. Pay attention to the edges and corners as those bits tend to be a bit thick. Using a flat bottomed glass to press the crust down can really help.
As decadent and delicious as cheesecake is, it’s surprisingly easy to make from scratch. That being said, there are a few tips to keep in mind. When you’re mixing the cheesecake filling, keep the speed on the lower end. This will prevent ugly air bubbles from ruining the look. Also, scrape the bowl down regularly so that the filling is evenly incorporated with no lumps.
Baking Tips
With cheesecake, the biggest fear is cracking. If the cheesecake is over baked or cools down too quickly, you can end up with large cracks and crevices that ruin the look and can mess with the texture. Boo. Cheesecake is done baking when there is still a slight wobble in the center of the pan, but the edges are set.
At this point, I like to turn off the oven and crack the door for 10- 15 minutes to slowly cool it down. Then cool on the counter for 1- 2 hours before chilling. To prevent condensation, I like to chill for 1-2 hours uncovered before wrapping in foil.
Top Tips for Cheesecake
- Do not over mix or beat at a high speed. You’ll end up with ugly air bubbles.
- Bake until there is a slight wobble and it is not fully set.
- Cool slowly to prevent cracks.
- Cool on the counter for 1- 2 hours, then chill uncovered for 1-2 hours before covering to prevent condensation.
Related Reading: Classic Cheesecake Without a Water Bath
Guava Topping
If you end up with some small cracks, don’t sweat it because we’re adding a thin layer of guava goo on top! The guava cheesecake filling is rich, creamy, and delicious, but doesn’t pack a massive guava hit. But this topping delivers that wow factor.
Since guava is naturally high in pectin, it doesn’t take much to thicken the puree. By cooking it with sugar and adding just a bit of cornstarch, you’ll end up with a spreadable guava topping that won’t run when you slice and serve the cheesecake.
Guava Puree
We need to talk about guava puree. I used this amazing stuff from Maui Fruit Jewels. This is not a sponsored post, but I really want to tell you about them. This is a local company here in Hawaii and the guava puree is 100% guava. It has so much flavor and is worth the cost.
I was able to find this where I grocery shop, but you can find them at ABC stores and order online. Unfortunately, I don’t have a substitute for you, although you may be able to thin some guava paste as an alternative. If you’re into baking with high quality ingredients, this puree is splurge worthy.
Enjoy!
Each bite of this guava cheesecake delivers that fresh guava flavor paired with a rich, creamy filling. It’s rustic, yet decadent. With this recipe, there is no water bath and no springform pan. Pretty sure this might be the easiest cheesecake I’ve made so far…
If you make this recipe, snap a pic and tag @bakesandblunders on Facebook or Instagram so I can see your work! Thanks for stopping by, and happy baking.
Guava Cheesecake
Ingredients
Guava Cheesecake
- 15 oz boxed yellow cake mix divided
- 4 eggs room temperature
- 2 fl oz canola oil
- 16 oz cream cheese softened
- 14 oz sweetened condensed milk
- 3 fl oz guava puree
- 1 Tbsp lemon juice
- 1 tsp vanilla
Guava Sauce
- 6 oz guava puree
- 3 oz sugar
- 1 Tbsp lemon juice
- ½ tsp cornstarch
Instructions
Guava Cheesecake
- Preheat the oven to 300℉. Lightly spray a 9x13 pan with oil and set aside.
- Remove 2 oz of the boxed cake mix and set aside. In the bowl of a stand mixer, combine the remaining 13 oz of cake mix, 1 egg, and canola oil. Mix on a low speed until evenly moistened and combined. Scrape the bowl down as needed. The mixture will be lumpy and there will be some crumbly bits.
- Press the mixture into the bottom and up the sides of the prepared pan. Make sure it is an even layer. Use a flat bottomed glass to help press it down. Set aside.
- In the same stand mixer bowl (no need to clean it), add the cream cheese and beat on med/ med-low speed until smooth and creamy. Scrape the bowl down as needed. This will take about 3 minutes, give or take.
- Scrape the bowl down. With the mixer on a low speed, slowly drizzle in the can of sweetened condensed milk. Beat on a low/ med-low speed until smooth. Scrape the bowl down.
- Add the remaining 3 eggs one at a time, mixing on a low/ med-low speed. Scrape the bowl down as needed.
- Add the reserved 2 oz of cake mix and beat on a med- low speed for one minute.
- Add the guava puree, lemon juice, and vanilla. Beat on low just until combined.
- Pour the guava cheesecake filling into the prepared crust. Bake for 45 minutes. Turn off the oven and crack the door open for 10- 15 minutes. Remove the cheesecake from the oven and cool to room temperature, about 2 hours. Then chill uncovered for 2 hours before covering the dish with foil and chilling for several more hours, or preferably overnight.
Guava Sauce
- Combine the guava puree and sugar in a small saucepan over medium heat. Heat, stirring constantly, until the mixture begins to bubble. Remove from the heat.
- Combine the lemon juice and cornstarch to create a slurry. Whisk this into the guava mixture. Return the saucepan to the heat.
- Bring the sauce back to a bare boil and simmer for 1- 2 minutes. It should be smooth and slightly thickened, but still runny. Set the sauce aside to cool slightly, about 5 minutes.
- Pour the sauce onto the well chilled cheesecake. Use a small offset spatula to spread it into a thin, even layer. Chill until set.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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