We call it "Guava Dream Cake" because it is so fluffy and creamy! There are NEVER any leftovers when my husband makes his famous Cuban inspired Guava Cheesecake!
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.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.