Guava Cheesecake

A twist on the classic cheesecake recipe. Adding the tartness of the guava paste gives it a great flavor. You can use 1-1/2 cup graham cracker crumbs for the crust, but I think that the ground pecans give a better flavor to the crust.

Karen E. Davis Griffin @kegriffin319

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Ingredients

55 mins

1 cupgraham cracker crumbs
1/2 cupground pecans
3 Tbsp.sugar
1/3 cupbutter, melted
4 pkg. (8 oz.)cream cheese, softened
1 cupsugar
1 tsp.vanilla
4eggs
1 cupguava paste, cut in small pieces

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Steps

55 mins

1

Preheat oven to 325*F.
2

Combine graham cracker crumbs, ground pecans, 3 Tbsp. sugar, and melted butter in a bowl. Transfer to a 9 inch spring-form pan and press into the bottom and sides of the pan. Set aside.
3

In a mixing bowl, beat cream cheese, 1 cup sugar, and vanilla, until well blended. Add eggs, one at a time, mixing well after each. Add guava paste. Some of the paste will blend completely into the cream cheese mixture, but don't try to blend it all. Chunks of guava should be left in the mixture. Pour into crust.
4

Bake 55 minutes, or until center is almost set. Run a knife along the edge of the side of the pan to loosen the cake. Let cool before removing the sides of the pan completely. Chill cheesecake for 4 hours or overnight, although it is good warm, too. :)