Equipment
- 1 8 x 8" pan
Ingredients
Graham Cracker Crust
- 180 grams graham cracker crumbs, about 11 large graham cracker sheets ground up
- 3 tablespoons dark brown sugar, 45 grams
- 7 tablespoons unsalted butter, melted, 95 grams
Cheesecake Filling
- 16 oz cream cheese, softened to room temperature
- 3/4 cup granulated sugar, 170 grams
- 1/4 cup sour cream, 57 grams, room temperature
- 3 eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- 1/4 tsp fine sea salt
Guava Swirl
- 1/4 cup guava paste, 100 grams or about 6 tablespoons, melted
- 4 tbsp warm water
Instructions
- Preheat the oven to 350°F. Line an 8x8 pan with parchment paper, leaving a 2-inch overhang on at least 2 of the sides. Set aside for later.
- In a large bowl, stir to combine the graham cracker crumbs and brown sugar. Add the melted butter and stir to combine. Add the mixture to the prepared pan and use a measuring cup to firmly press it into the bottom of the pan. Bake for 10 to 12 minutes, until golden brown around the edges. Set aside to cool.
- Lower your oven temperature to 325°F.
- For the cheesecake filling, beat the cream cheese and sugar together until smooth and creamy. Make sure to scrape down the sides of the bowl as you mix. This should take at least 1 minute. Add in sour cream, then add the eggs in one at a time, blending after each. Add vanilla, lemon juice, and salt. Blend until just combined; make sure you don't overmix. Spread the filling over the cooled crust. Tap the pan against the counter to release air bubbles.
- For the guava swirl, melt down 1/4 cup of guava paste in the microwave. Microwave in 20-second intervals until fully melted. Add 4 tsp of warm water to the melted guava paste and mix until combined. Next, take a spoon and drizzle the guava over the top of the cheesecake in small dollops. Then, using a knife or a skewer, swirl the guava into the cheesecake gently.
- Bake at 325°F for 30 to 35 minutes; the 8x8 is shallower, so it will set faster than a larger pan. Look for set edges with a slight jiggle in the center. Cool completely on a rack, then cover and refrigerate at least 6 hours or overnight.
- Slice and enjoy! Baked bars can be stored in an airtight container in the fridge for up to 1 week.
The goal is for the guava swirl's consistency to match the cheesecake filling. That way the guava swirl stays at the top rather than sinking. As the guava paste cools, it starts to thicken back up, so it’s best to work quickly!