Hawaiian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Passionfruit Cheesecake
Velvety cheesecake swirled with bright, tart lilikoi curd on a buttery graham crust — Hawaii's favorite tropical dessert that balances richness with vivid citrus punch.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Preheat the oven to 325 degrees. Stir the graham cracker crumbs with the melted butter until evenly moistened, press firmly into the bottom of a 9-inch springform pan, and bake for 8 minutes, then let cool.
- 2
Beat the cream cheese until completely smooth before adding sugar, since lumps at this stage never fully disappear later.
- 3
Add the sugar and beat until fluffy, then add the eggs one at a time on low speed, mixing just until combined so the batter does not overaerate.
- 4
Stir in the vanilla and half of the passionfruit pulp, then pour the batter over the cooled crust.
- 5
Wrap the pan bottom in foil, set it in a larger roasting pan, and add hot water halfway up the sides to bake in a water bath for 55 to 65 minutes, until the center is just set with a slight jiggle.
- 6
Turn off the oven, crack the door, and let the cheesecake cool inside for an hour to prevent cracking, then chill fully in the refrigerator for at least 4 hours.
- 7
For the lilikoi curd, simmer the remaining passionfruit pulp with sugar and cornstarch over medium heat, stirring constantly until thickened and glossy, about 5 minutes, then cool before spooning over the chilled cheesecake.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving290
Calories
5 g
Protein
3 g
Carbs
29 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Passionfruit cheesecake pairs an American-style baked cream cheese cheesecake with lilikoi (passionfruit), one of Hawaii's most distinctive backyard fruits, whose tart-sweet puree cuts through the density of a New-York-style filling. It's a common special-occasion dessert at island bakeries precisely because the tartness balances what would otherwise be an overly rich, one-note dessert.
Listahan note
This version bakes the cheesecake in a water bath for an even, crack-free set, then swirls a lilikoi puree through the filling itself rather than only topping it after baking, so the tang is baked all the way through.
Technique cues
- Beat the cream cheese completely smooth before adding eggs — any remaining lumps at this stage never work out once the batter thickens with egg and sour cream.
- Add the eggs one at a time on low speed; overbeating once eggs are in incorporates air that causes the top to crack as it bakes and cools.
- Bake in a water bath and pull it while the center still has a slight wobble — a fully firm center at oven-temperature means it will be overbaked once fully cooled.
Kitchen flow
- Parallel prep
- Boil the water for the water bath while the crust pre-bakes so it is ready the moment the filling goes in.
- Make-ahead
- Needs the full 6-hour chill minimum — this is a make-a-day-ahead dessert by design, not a same-day bake.
- Leftover move
- Keeps well chilled for several days; the flavor actually deepens slightly by day two.
- Cleanup rhythm
- Let the water bath cool before removing it from the oven so you are not handling a full pan of hot water.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 1/2 cups graham cracker crumbs + 5 tbsp melted butter
Crust
Purpose: The buttery graham crust gives a firm, slightly sweet base that contrasts with the tangy lilikoi filling above it.
Handling: Press firmly and evenly into the pan bottom and pre-bake 8 minutes so it holds together once the wet filling goes on top.
Adaptation: Digestive biscuits or a gluten-free graham alternative both work in the same ratio.
24 oz cream cheese, softened
Filling base
Purpose: This is the entire body of the cheesecake — fully softened cream cheese is what allows a lump-free, silky filling once beaten.
Handling: Bring fully to room temperature before beating; cold cream cheese leaves permanent lumps in the batter.
Adaptation: No reliable dairy-free swap replicates this exact dense, tangy texture.
3 large eggs
Structure
Purpose: Eggs set the filling as it bakes — too few and it stays loose, too much beating once they're in and the top cracks.
Handling: Add one at a time on low speed after the cream cheese and sugar are fully combined.
Adaptation: No good substitute — eggs are structural here, not just for richness.
1/2 cup lilikoi puree or passionfruit juice
Signature tang
Purpose: Lilikoi is what separates this from a plain New York cheesecake — its tart, floral acidity cuts through the density of the cream cheese filling.
Handling: Strain out the seeds first if using fresh passionfruit puree, unless you want the seeds visible in the swirl.
Adaptation: Bottled passionfruit juice concentrate works if fresh lilikoi is unavailable.
2 tbsp cornstarch
Filling insurance
Purpose: A small amount of cornstarch helps stabilize the filling against cracking, especially important since the lilikoi puree adds extra liquid to the batter.
Handling: Whisk in with the sour cream and lilikoi puree before adding to the cream cheese mixture.
Adaptation: Can be omitted if using a very reliable water bath, but it adds a safety margin against cracking.
Technique notes
- Beat the cream cheese fully smooth before adding eggs — lumps at that stage never work out later.
- Bake in a water bath and pull it while the center still jiggles slightly; it firms up fully as it cools.
- Chill the full 6 hours minimum — slicing early gives a soft, unset center.
Ingredient swaps
- graham cracker crust
- digestive biscuits or a gluten-free graham alternative in the same ratio
- lilikoi puree
- bottled passionfruit juice concentrate, strained of seeds if desired
- sour cream
- plain full-fat Greek yogurt — still contains milk
Serve alongside
- Fresh passionfruit pulp
- Toasted macadamia nuts
- Whipped cream
- Kona coffee
- Iced tea
- Guava juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered up to 5 days; the lilikoi filling stays bright and the crust holds its crunch.
- Not recommended for freezing — the cream cheese texture turns grainy after thawing.
Equipment
- Springform pan
- Roasting pan (water bath)
- Hand or stand mixer
Make this household-aware
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Plan it in Listahan
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