Passion Fruit Cheesecake

So my friends have basically started demanding I bring this passion fruit cheesecake to every party. It’s kind of become my ‘thing.’ At first, I was nervous to make cheesecake from scratch, but this one is surprisingly doable. The best part is the tangy fruit with the super creamy cheese part. And my weird little secret is leaving some of the passion fruit seeds in the batter—the little crunch is awesome. Oh, and don’t skip the water bath. I know, I know, it’s an extra step, but your cheesecake won’t crack. Promise.

What You’ll Need

Here’s all the stuff you need to have ready.

For the Crust:

• 1 ½ cups of graham cracker crumbs
• ¼ cup of sugar
• 6 tablespoons of unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) packages of full-fat cream cheese (make sure it’s been sitting out for a while, otherwise you’ll get lumps)
• 1 cup of sugar
• 2 large eggs (these should be room temp, too)
• 1 teaspoon of vanilla extract
• ½ cup of heavy cream
• ½ cup of fresh passion fruit pulp, from about 6-8 of them. Don’t strain out all the seeds!

For the Passion Fruit Topping:

• ½ cup of fresh passion fruit pulp
• 2 tablespoons of sugar
• 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water

For Decorating:

• A few fresh mint leaves
• Sliced passion fruit if you have any left

Recipes You May Like

• Coconut Cheesecake
• Strawberry Tiramisu

Step-by-Step Instructions

Okay, let’s get it started.

Step 1: Make the Crust

Turn your oven on to 325°F (160°C). Mix the graham cracker crumbs, sugar, and melted butter in a bowl. It should be the texture of wet sand. Just dump that into a 9-inch springform pan and smoosh it down with your fingers or the bottom of a cup until it’s flat. Bake it for 10 minutes and then just set it on the counter to cool.

Step 2: Mix the Filling

Beat the room-temp cream cheese until it’s really smooth. Use a spatula to scrape the bowl a lot so you get all the bits. Mix in the sugar. Then, add the eggs one by one, just mixing until you can’t see the yellow anymore. The biggest mistake people make is beating it too much here, so just take it easy. Gently stir in the vanilla, cream, and passion fruit pulp.

Step 3: Bake the Cheesecake

Pour the filling onto the crust. Now, for the water bath. Wrap your pan in a few layers of foil. Like, really wrap it so no water gets in. Stick it in a bigger pan, like a roasting pan, and pour in some hot water until it’s about halfway up the side of your cheesecake pan. Bake it for about 60-75 minutes. You’ll know it’s done when the center still has a slight wobble but the edges are set.

Step 4: The Cool Down

This is the hard part: waiting. When it’s done baking, just turn the oven off. Prop the door open a little with a spoon or something and walk away for an hour. Seriously. Don’t touch it. This is what keeps it from getting a giant crack down the middle. After the hour is up, you can take it out of the water bath and let it cool the rest of the way on the counter before putting it in the fridge. It needs at least 4 hours in the fridge, but overnight is better.

Step 5: Make the Topping

This is the easy part. Just stir the passion fruit pulp, sugar, and cornstarch/water mix in a small pot over medium heat. It’ll get thick and shiny pretty fast. Take it off the heat to cool down.

Step 6: Finish It Up

When the cheesecake is totally cold, you can take the ring of the pan off. Pour the cooled topping over it. I just let it run over the sides because I think it looks better that way. A few mint leaves on top make it look professional, haha.

Hope You Love It!

Honestly, this is the one dessert that never fails. People always love it. That tangy and sweet combo is just perfect. I hope it becomes a favorite for you guys, too. Enjoy!

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Yield: 12 yield

Passion Fruit Cheesecake

Prep Time: 25 minutes

Cook Time: 1 hour 15 minutes

Additional Time: 5 hours

Total Time: 6 hours 40 minutes

My favorite Passion Fruit Cheesecake! A tangy, creamy filling with a crunchy crust. This easy, no-fail recipe is a total showstopper for any occasion.

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Ingredients

• 1 ½ cups of graham cracker crumbs
• ¼ cup of sugar
• 6 tablespoons of unsalted butter, melted
• 3 (8-ounce) packages of full-fat cream cheese, soft
• 1 cup of sugar
• 2 large eggs, room temp
• 1 teaspoon of vanilla extract
• ½ cup of heavy cream
• ½ cup of fresh passion fruit pulp with seeds
• ½ cup of fresh passion fruit pulp
• 2 tablespoons of sugar
• 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water
• A few fresh mint leaves
• Sliced passion fruit

Instructions

1. Get your oven going at 325°F. Mix the graham cracker crumbs sugar and melted butter. Smoosh it down in a 9-inch springform pan and bake it for 10 minutes then let it cool.
2. Beat the soft cream cheese until its really smooth. Scrape the bowl a lot. Mix in the sugar. Then add the eggs one by one just until they disappear. Dont beat it too much. Gently stir in the vanilla cream and passion fruit pulp.
3. Pour the filling on the crust. Wrap your pan in a few layers of foil so no water gets in. Stick it in a bigger roasting pan and pour in hot water until its about halfway up the side of your cheesecake pan. Bake for about 60-75 minutes. The center should still have a little wobble.
4. Turn the oven off. Prop the door open with a spoon and leave the cheesecake in there for an hour. Seriously. After an hour take it out and let it cool on the counter. Then cover it and stick it in the fridge for at least 4 hours but overnight is best.
5. For the topping just stir the passion fruit pulp sugar and cornstarch/water mix in a small pot over medium heat. Itll get thick and shiny pretty fast. Let it cool down completely.
6. When the cheesecake is totally cold take the ring off the pan. Pour the topping on. Let it run over the sides. Put some mint leaves and fresh passion fruit slices on top.

Notes

Make sure your cream cheese and eggs are room temp. It really helps stop lumps.

Don't overmix the batter after adding eggs. That's how you get cracks.

The water bath sounds fussy but its the secret to a super creamy cheesecake.

Letting it cool down slow in the oven is the most important part. Dont skip it.

Nutrition Information

Yield

12
Amount Per ServingCalories 520

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