Aloha from Maui. So, I’m a little late to the party. It was a holiday and a flight to my favorite island. But I’m here now. And here with this Guava Cheesecake Pie.
Guava Cheesecake Pie
1 graham cracker pie crust (you can make it in a pie plate like I did, or for more traditional cheesecake, use a springform pan no larger than 8”)
2 packages Daiya Cream Cheese (room temp or close to)
½ c guava jam or paste
¼ c unbleached cane sugar
½ tsp vanilla extract
2 tsp Ener-G Egg Replacer
Preheat oven to 350°F. Beat the cream cheese, guava jam, sugar, vanilla & egg replacer together in your stand mixer or with a handheld mixer until well mixed. Scrape the cream cheese/guava mixture into your prepared graham cracker crust and bake around 45-50 min. The pie will be a bit jiggly in the center still, but it will firm up as it cools. Let the pie cool for a bit and then place it in the refrigerator for a minimum of 3 hours, but preferably overnight.
I hope your holiday was great! And this guava cheesecake looks delish, it’s been years since I’ve had a guava!
Thank you! Hope you had a great holiday too. I absolutely love guava. I’m partial to strawberry guavas (with pink insides), but they are all pretty great.
I’ll forgive you as long as you make more cheesecakes like this 😉
Hmm… cheesecake! I never tried vegan cheesecake before but that needs to change~!
I am talking sandwich toppings today. I hope you will stop by!
What is the name of your blog? I would love to check it out! 🙂