A tropical dessert with sweet and tart flavour of passion fruit and pineapple with a dash of rum. This exotic passion fruit cheesecake is velvety and lusciously creamy.
If you’re looking for a dessert that tastes like a tropical getaway, this Passion Fruit Cheesecake with Caramelized Rum Pineapple is exactly what you need. It combines a rich, velvety baked cheesecake with the bright tang of passion fruit and finishes with sweet caramelized pineapple and passion fruit infused with dark rum. Every bite strikes the perfect balance between creamy, fruity and indulgent.
The buttery biscuit crust provides the ideal foundation for the silky cheesecake, while the caramelized pineapple and passion fruit topping adds warmth, texture and a subtle hint of spice. The tartness of the passion fruit keeps the cheesecake light and refreshing, making it a wonderful dessert for summer gatherings, celebrations or whenever you’re craving something a little different.
Although this baked passion fruit cheesecake looks elegant enough for a special occasion, it’s surprisingly simple to make. With a few basic techniques and a little patience, you’ll create a smooth, creamy cheesecake that rivals any bakery version.
Why You’ll Love This Passion Fruit Cheesecake
- Rich, creamy baked cheesecake with a silky texture.
- Fresh tropical flavours from passion fruit and pineapple.
- A buttery biscuit base that’s crisp and easy to prepare.
- Caramelized rum pineapple adds a delicious finishing touch.
- Perfect make-ahead dessert for parties and celebrations.
- Made with simple pantry ingredients.
- Easy enough for beginner bakers.
Exotic flavours of passion fruit, pineapple with a dash of rum, combine into a heavenly dessert that everyone is sure to love.
No Cream Cheese? Make Your Own!
Don’t let a lack of cream cheese stop you from baking this cheesecake.
You can easily make Homemade Cream Cheese using ingredients you probably already have in your kitchen. It has the same creamy texture and slight tang needed for a beautifully smooth cheesecake, making it a fantastic alternative when store-bought cream cheese isn’t available.
Related Recipe: Homemade Cream Cheese
Why Bake Cheesecake in a Water Bath?
A water bath, also called a bain-marie, is one of the easiest ways to achieve a perfectly smooth baked cheesecake.
As the hot water surrounds the springform pan, it creates gentle, even heat that allows the cheesecake to bake slowly. The steam also keeps the oven humid, preventing the filling from drying out.
Using a water bath helps:
- Prevent cracks on the surface.
- Reduce the chances of the cheesecake sinking.
- Create a smooth, creamy texture.
- Ensure even baking from edge to centre.
For the best results, wrap the outside of your springform pan tightly with foil before placing it in the roasting pan.
How to make Passion fruit Cheesecake
Making this baked passion fruit cheesecake is much easier than it looks. Follow these simple steps for perfect results every time.
Step 1: Prepare the Biscuit Base
Crush the biscuits into fine crumbs and combine them with melted butter until the mixture resembles wet sand. Press the mixture firmly into the base of a lined springform pan using the back of a spoon or the bottom of a glass. Chill while you prepare the filling.
Step 2: Make the Cheesecake Filling
Beat the cream cheese until completely smooth before adding the sugar. Mix in the fresh cream, eggs, passion fruit pulp or crush, lemon juice and lemon zest until just combined. Avoid overmixing, as this can incorporate excess air and increase the chances of cracking. Pour the filling over the chilled biscuit crust.
Step 3: Bake in a Water Bath
Place the springform pan inside a larger roasting tray. Carefully pour hot water into the roasting tray until it reaches halfway up the sides of the cheesecake pan. Bake until the edges are set while the centre still has a slight wobble. Allow the cheesecake to cool gradually before chilling for at least 6 hours or overnight.
How to Make Caramelized Rum Pineapple
The topping transforms this cheesecake into a truly memorable dessert. Add the diced pineapple, passion fruit pulp and brown sugar (if needed) to a large frying pan over medium-high heat. Cook until the pineapple softens and begins to caramelize. Pour in the dark rum and continue cooking for another 2–3 minutes until the alcohol cooks off and the sauce thickens into a glossy glaze. Allow the topping to cool before spooning it generously over the chilled cheesecake.
Storing
Store the cheesecake covered in the refrigerator for up to 4 days. To freeze, wrap individual slices tightly in plastic wrap followed by foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Equipment Used –
- 8-inch springform pan
- Large roasting pan (for the water bath)
- Electric stand mixer or hand mixer
- Silicone spatula
- Mixing bowls
- Measuring cups and spoons
- Offset spatula (optional)
Try other cheesecake recipes –
- Spiced Orange Cheesecake
- Burnt Basque Cheesecake
- Baked mini cheesecakes with Black Plum Preserve
- Spiced Pumpkin Cheesecake Muffins
Passion fruit Cheesecake with Caramelized Rum Pineapple
Course: Dessert10
servings35
minutes50
minutes2
minutesA tropical dessert with sweet and tart flavours of passion fruit and pineapple with a dash of rum. This exotic passion fruit cheesecake is velvety and lusciously creamy.
Ingredients
- For the Base
175 g Digestive Cookies
40 g Butter, melted
- Cheesecake Filling
450 g Cream Cheese, (try homemade cream cheese)
50 g Heavy Cream/Fresh Cream
3 Large Eggs or 4 medium/small eggs
75 g Caster Sugar
60 ml Lemon Juice
1/2 tsp Vanilla Extract
6 tbsp of Passion fruit crush (If using fresh pulp, add 3 tbsp Sugar)
Zest of one lemon
- Caramelized Rum Pineapple
200 g Pineapple, cored and sliced into 3 cm pieces
100 g Passion fruit Crush (if using fresh pupl, 125 g Passion fruit pulp + 90 g light brown sugar)
60 ml White Rum, optional
Directions
- Preheat the oven to 180C / 160C (Fan).
- For the Base
- Crush biscuits to fine crumbs in a zip lock or food processor. Add melted butter and combine well. The mixture should resemble breadcrumbs.
- Line the base of a removable bottom round 7 inch cake pan with the crushed biscuits. Press down firmly with the back of a glass or spoon. Chill the base while you prepare the cheesecake filling.
- For Cheesecake Filling
- Place the sugar, cream cheese, heavy cream, lemon zest and juice in a large bowl. Beat well with an electric or hand whisk until smooth. Add in the eggs one by one, mixing well after each addition.
- Add in the passion fruit crush / pulp and mix well.
- Pour this filling over the biscuit base. Cover the sides of the springfoam pan with aluminium foil, to make barrier between the water bath and pan. This keeps the water from seeping into the baking pan.
- Place the pan in a water bath (Pour enough water in a tray or another bigger baking pan to cover little bit of sides of the removable bottom baking pan). Bake in the preheated oven for 45-50 minutes, until there center is just a loose wobble.
- Once set, turn off the oven and leave the door ajar to allow the cheesecake to cool in the oven for an hour. Run a palette knife around the outside edge to loosen the cheesecake and cool completely on the counter.
- Refrigerate for at least 2 hours, to help it set.
- Caramelized Rum Pineapple
- To make the caramelized rum pineapple – place the pineapple, passion fruit pulp/ crush and sugar(if using fresh passion fruit pulp) in a large non-stick frying pan over high heat. Cook for 10 minutes or until caramelized. Add the rum and cook for 2 minutes. Allow to cool slightly and top the cheesecake with the topping
- Cut the cheesecake into wedges and serve.
Notes
- It is important to let the cheesecake cool gradually as a sudden change in temperature could lead to the cheesecake collapsing.
- The hot water bath insulates the outer ring of the mould and keeps the oven moist. This gives the center time to cook and prevents the outer edge of the cheesecake from baking faster than the center. Uneven cooking can cause a cheesecake to sink or crack.
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