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Passion Fruit Cheesecake

Passion fruit cheesecake with a buttery graham cracker crust and a rich, creamy filling baked until just slightly jiggly. Finished with a vibrant passion fruit glaze thickened with cornstarch, chilled for clean slices and bold tropical flavor.
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Prep Time 20 minutes
Cook Time 55 minutes
Chilling + cooling 5 hours
Total Time 6 hours 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cup graham cracker crumbs
  • 0.5 cup unsalted butter
  • 2 tbsp granulated sugar
For the filling
  • 24 oz cream cheese
  • 0.75 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
For the passion fruit topping
  • 1 cup passion fruit pulp fresh or frozen
  • 0.33 cup granulated sugar
  • 1 tbsp cornstarch
  • 2 tbsp water

Equipment

  • 1 sheet pan
  • 1 springform pan

Method
 

Make the crust
  1. Preheat the oven to 325°F. Press the graham cracker crumbs, melted butter, and granulated sugar into the bottom of a 9-inch springform pan.
Mix the filling
  1. Beat the cream cheese and granulated sugar until smooth. Beat in the eggs one at a time.
  2. Mix in the vanilla extract and sour cream until fully combined. Pour the filling over the crust.
Bake and cool
  1. Bake for 50–55 minutes at 325°F, until the center is just slightly jiggly. Place the springform pan on a sheet pan to catch any drips.
  2. Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour. Then chill the cheesecake for at least 4 hours before topping.
Cook the passion fruit topping
  1. Simmer the passion fruit pulp and granulated sugar in a saucepan until bubbling. Stir in the cornstarch slurry and cook until thickened, about 2–3 minutes.
  2. Cool the topping slightly. Pour it over the chilled cheesecake and slice to serve.

Notes

Pro tip: For a smooth, crack-free bake, don’t overmix after adding eggs and keep the cheesecake at 325°F until the center jiggles just slightly. Refrigerate covered up to 4 days. Freezing: yes—freeze slices for up to 2 months, thaw in the fridge overnight. Dietary swap: use low-fat or Neufchâtel cream cheese for a lighter option (texture may be slightly softer).