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Looking straight on to a slice of passion fruit cheesecake on a white plate and straw placemat with colorful flowers behind it.
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Swirled Passion Fruit Cheesecake

Your favorite dessert gets a beach-inspired touch with this swirled passion fruit cheesecake! An ultra creamy, luscious cheesecake is swirled with tropical passion fruit curd on top of a crisp graham cracker crust to make one irresistible summertime sweet treat. After one decadent bite, you’ll want to make this tropical cheesecake every chance you get.
Course Desserts
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 8 hours
Total Time 10 hours
Servings 12 people
Calories 235kcal
Author Amanda McGrory-Dixon

Equipment

  • Stand or hand mixer
  • Parchment paper
  • Oven bag
  • Heavy-duty aluminum foil
  • 9-inch springform pan
  • Roasting pan

Ingredients

Graham Cracker Crust

  • 1 ½ cups crushed graham crackers
  • ¼ cup white sugar
  • 6 tablespoons melted butter
  • 1 beaten egg white optional

Passion Fruit Cheesecake

  • 3 (8-ounce) full-fat cream cheese in block form softened
  • 1 cup white sugar
  • 1 cup sour cream room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 3 large eggs room temperature
  • ¾ cup passion fruit curd store bought or homemade

Instructions

Graham Cracker Crust

  • Heat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Cut parchment paper to fit the bottom.
  • Stir together the crushed graham crackers, sugar and butter in a bowl until the mixture is evenly moist. Press the crumbs into the parchment paper-lined springform pan. Use the bottom of a measuring cup or glass to compress the crumbs. Bake for 10 minutes.
  • Remove from the oven. Brush the crust with the beaten egg white and bake for another three to fives minutes. This step is optional, but it helps the crust stay crisp.
  • Make parchment paper strips to fit the side of the springform pan. Spray with cooking spray and adhere to the side of the pan. You can allow the crust to cool and then bake it with the cheesecake filling right away or store the prepared crust for two to three days.

Passion Fruit Cheesecake

  • Heat oven to 350 degrees. Tightly wrap the outside of the springform pan with an oven bag and tie on the side if possible. Then, tightly wrap the outside with two to three layers of heavy-duty aluminum foil, making sure the foil goes all the way up the side for extra insurance against leaking.
  • To make the cheesecake filling, combine the softened cream cheese and white sugar in the large mixing bowl. Using a stand mixer with the paddle attachment or a hand mixer, beat on medium speed until smooth, creamy and fluffy, about two to three minutes. As needed, scrape down the side of the bowl with a spatula.
  • Beat in the sour cream, vanilla extract and salt just until it all comes together. Don’t overmix.
  • Beat in the eggs one at a time at medium speed. Mix just until the egg is fully incorporated before adding the next. Stop mixing once the egg is combined.
  • Pour the cream cheese mixture into the prepared crust. Dollop the passion fruit curd all over the surface of the cheesecake filling. Use a butter knife to swirl the passion fruit curd throughout the filling.
  • Place the wrapped springform pan into a large roasting pan. Fill with enough boiling water to come about halfway up the side of the springform pan. Don’t pour water past the foil.
  • Place the cheesecake on the middle rack, close the oven door and immediately turn the oven to 250 degrees. Bake for 1 hour and 30 minutes.
  • After the hour and 30 minutes, turn off the oven completely. Do not open the oven door. Let the cheesecake sit for 3 hours. Do not open the oven door at this point either. It needs the heat to finish setting, and you will lose a lot of heat if you open the door.
  • After three hours, remove the cheesecake from the oven. Cover the top with plastic wrap and refrigerate for at least eight hours. Overnight chilling works well here.

Video

Notes

  • Keep the cheesecake in the refrigerator and covered with plastic wrap for three to five days.
  • The cream cheese comes together more easily if you cut it into 1-inch cubes before beating.
  • The cheesecake filling will not properly mix if you use cold ingredients, especially the cream cheese.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1slice | Calories: 235kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 190mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 357IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 1mg