Guava Cheesecake (aka Guava Dream Cake)
This Guava Cheesecake was the surprise hit of our Labor Day get-together! I gave it the name Guava “Dream” Cake because it is so dreamy and delicious that I couldn’t think of a better way to describe it.
Guava Cheesecake (aka Guava Dream Cake)
Guava is fruit used in many Cuban desserts (having a Cuban stepfather, my husband ate tons of it!) and it pairs perfectly with soft, creamy cheesecake. Imagine: real cheesecake layered between buttery crescent dough, finished with sweet and slightly tart guava jelly and fluffy whipped topping. However, even that description doesn’t do it justice!
We didn’t really have a big shindig at our house, just our family and the grandparents, but there were NO leftovers of this dessert. NONE. It was that good.
Guava Cheesecake Ingredients & Supplies
I’ve included shop-able ad links for your convenience in re-creating this guava cheesecake recipe; disclosure policy available here.
- Refrigerated crescent dough
- Cream cheese
- Heavy cream
- Sour cream
- Eggs
- Sugar
- Vanilla extract
- Guava jelly (may substitute for any fruit jelly if you prefer another flavor)
- Whipped topping
- 9 x 13″ baking dish
- Stand mixer (or hand mixer)
A free copy of this guava cheesecake recipe with full ingredient amounts and directions is available at the bottom of the post.
Keep reading for photo step-by-step instructions or click here to jump to printable recipe.
How to Make Cuban Inspired Guava Cheesecake
In a stand mixer, beat cream cheese and sugar until light and fluffy. (You can also use a hand mixer).
Add heavy cream, sour cream, and vanilla extract. Slowly mix in eggs one at a time – beating just enough to combine with the batter. Set aside.
In a 9 x 13″ baking dish, layer the bottom completely with croissant dough. (We use a classic Pyrex Baking Dish
) It will be like putting together a puzzle.
PREP TIP: Freeze dough for 10 minutes before using for easier handling.
Pour cheesecake batter over the first layer of croissant dough.
With the remaining croissant dough, cover completely the cheesecake batter.
Bake at 350°F for 25-30 minutes. Remove from oven and allow to cool for half an hour. Refrigerate for at least 2 hours to fully set.
Once the cheesecake is cooled, spread guava jelly to cover the top, about 1/4″ thick. Finish with a layer of whipped topping about 1/2″ thick. Refrigerate until ready to serve.
Here’s the printable version of this Guava Cheesecake recipe:
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Guava Cheesecake
Ingredients
- 2 cans crescent dough
- 24 ounces cream cheese (3) 8 ounce blocks
- 3/4 cup heavy cream
- 1 cup sour cream
- 4 eggs
- 1 cup sugar
- 1 Tablespoon vanilla extract
- 1 cup guava jelly
- 1 container whipped topping
Instructions
- With an electric mixer, beat cream cheese and sugar until light and fluffy.
- Add heavy cream, sour cream, and vanilla extract.
- Mix in eggs one at a time, just enough to combine with the batter. Set aside.
- In a medium baking dish, layer the bottom completely with croissant dough.
- Pour cheesecake batter over the first layer of croissant dough.
- With the remaining croissant dough, cover completely the cheesecake batter.
- Bake at 350° for 25-30 minutes.
- Remove from oven and allow to cool for half an hour, then refrigerate for at least 2 hours to fully set.
- Spread guava jelly to cover the top of cheesecake, about 1/4" thick.
- Finish with a layer of whipped topping about 1/2" thick. Keep refrigerated until you're ready to serve.
Notes
Nutrition
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I’ve been to Cuba a number of times and once we were visiting some farmers in the interior and they fed us this amazing cheese with guava after an afternoon exploring on horseback. Probably one of the most delicious things I have ever tasted. A couple of weeks ago my hubs found me a jar of Cuban guava jelly at the market and bought it for me. Now I know exactly what I’m making! 🙂 Thanks so much!!
Guava is such a hidden gem and is amazing in so many recipes! I’m a little jealous that you have been to Cuba, as it looks so beautiful. I can’t wait to hear how this cheesecake turns out for you– I was surprised just how much I loved it, as I am usually all about chocolate 🙂
I have a guava tree in my backyard here in Houston, TX. It is amazing how that tree can handle weather. After Harvey, which brought the tree down, I thought I have lost my tree, but no, to my surprise, it is back.
I made all kind or recipes with my guavas or guayabas(in spanish)
I prefer the “Casquitos de Guayaba” and white salty cheese.
What can you substitute for sour cream and heavy cream???
I often use coconut cream instead of heavy cream, but I haven’t personally tried it in this recipe.
Can you make this cake ahead of time?
Yes, I think you could make this the night before.