Passion Fruit Cheesecake -

5 from 14 votes

Passion Fruit Cheesecake

This Passion Fruit Cheesecake is packed with tropical flavors! It's the perfect dessert for a warm summer evening. Cheers!

Prep Time20

Cook Time1 30

Chilling Time4

Total Time5 50

Course: Dessert

Cuisine: American

Keyword: cheesecake, dessert, passion fruit, tropical

Servings: slices

Calories: 493kcal

Author: David

Ingredients

For the Crust

2¼ cups graham cracker crumbs ~11 full-sized graham crackers
¼ cup brown sugar
½ cup unsalted butter melted

For the Cheesecake

32 oz. cream cheese room temperature
1 cup granulated sugar
2 Tbsp all-purpose flour
4 large eggs
2 large egg yolks
¼ cup sour cream
½ Tbsp vanilla extract
½ cup passionfruit pulp see note

For the Passionfruit Topping

1 Tbsp cornstarch
1 cup passionfruit pulp
{optional} fresh whipped cream

Instructions

For the Crust

Preheat oven to 325°F.
Grease and flour a 9” springform pan. Line bottom of pan with parchment paper; set pan aside.
Using a medium bowl, add graham cracker crumbs, brown sugar and melted butter; stir until well combined.
Transfer mixture into prepared springform pan; press crumbs into bottom and sides of pan. (Tip: A flat bottomed glass is helpful for this step.)
Bake for 10 minutes.
Remove pan from oven and let cool.

For the Cheesecake

Meanwhile, using a stand mixer fitted with paddle attachment, cream together the cream cheese, sugar and flour until very smooth (~3 minutes on medium speed).
Whisk the eggs and egg yolks together and add to the bowl in 2 additions, mixing fully after each addition.
Add the sour cream, vanilla and passionfruit pulp; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
Pour the batter on top of the cooled crust.
Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan or roasting pan. Fill pan with about ½”-¾” of water. Bake cheesecake for 80-90 minutes, or until center of cheesecake is just barely set. (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)

For the Passionfruit Topping

Using a small bowl, add 1 Tbsp of water and cornstarch; whisk until a smooth, thick mixture forms. Transfer this mixture into a small saucepan and add pulp; stir until well combined.
Place over medium heat until mixture begins to boil; let boil for 30 seconds, or until mixture begins to thicken.
Pour mixture on top of cheesecake, using an offset spatula to spread topping to the edges.
Refrigerate cheesecake for at least 4 hours before removing springform pan and slicing. (Another option is to wrap pan in plastic wrap and freeze overnight. The next day, remove the springform pan and place cheesecake on a large plate. Let thaw in refrigerator for 2-4 hours before slicing.)
{Optional} Decorate top of cheesecake with whipped cream before serving.

Notes

Passion fruit pulp can often be found in the frozen section of your grocery store. (Our local Walmart carries it.) Alternatively, if fresh passion fruits are available in your area, use 20-25 passion fruits (2 cups of pulp) instead. Simply cut each in half, scoop out the pulp and press through a fine-meshed sieve to remove the seeds.

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