Guava Cheesecake
Baked in a 9x13 pan, this cheesecake features a cake mix crust, creamy guava cheesecake, and a delicious guava sauce.
Servings 15 servings
Calories 387kcal
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.