Guava Cream Cheese Bars Recipe
These Guava Cheesecake Bars are a tropical twist on a classic treat. With guava jam and a sweet, creamy filling, they’re a crowd favorite.
Serving18 Servings
Ingredients
Crust:
- 2 cups Graham Cracker crumbs
- ¼ cup sugar
- ½ cup butter
Cheesecake:
- 16 ounces cream cheese, softened
- 1 ½ cups sugar
- 2 teaspoons vanilla
- 4 eggs
- ½ cup sour cream
- 2 teaspoons lemon juice, divided
- ½ - ¾ cup Guava spread, or jam (I used Bonne Maman brand)
Instructions
- Bake the crust. Preheat the oven to 350℉. In a large mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press it into the bottom of a 9x13” baking dish sprayed with cooking spray. Bake for 10 minutes, then set aside.
- Make the filling. In another mixing bowl, beat together cream cheese, sugar, and vanilla until smooth. Beat in eggs, one at a time. Add sour cream and 1 teaspoon of lemon juice and mix again until smooth. Pour cream cheese mixture over the prepared crust.
- Add the guava. In a small bowl, mix together guava spread and 1 teaspoon of lemon juice until it reaches a smoother, thinner consistency. Drizzle the guava mixture over the top of the cheesecake mixture. Use a knife or toothpick to swirl it in.
- Bake the cheesecake. Bake for 40-50 minutes (check at 40), until the edges are golden, the middle is just slightly jiggly. Remove from the oven.
- Let it cool. On the counter top, let the cheesecake cool, then cover and refrigerate for at least 8 hours or overnight.
- Serve. Cut it into bars, and serve. These are very rich, so I cut the 9x13" pan into 18 smaller rectangles.
Notes
To get the smoothest consistency, use room-temperature cream cheese.
Nutrition
Calories: 254 kcal · Carbohydrates: 33 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.2 g · Cholesterol: 67 mg · Sodium: 211 mg · Potassium: 108 mg · Fiber: 0.3 g · Sugar: 26 g · Vitamin A: 403 IU · Vitamin C: 1 mg · Calcium: 60 mg · Iron: 1 mg