Lucuma Cheesecake Recipe
Thick Amazonian lucuma fruit cheesecake with caramel rum sauce, whipped cream & pecans with gluten-free Cheerio crust
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Topping
Method
Crust
- 1
Prepare the Cheerio Crust
In a mixing bowl, combine crushed Cheerios and melted butter. Mix until fully combined.
- 2
Form the Crust
Press the mixture into a 9-inch springform pan to create an even layer at the bottom. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from oven and let cool.
Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat together cream cheese and sugar until smooth. Add in lucuma puree and vanilla extract, mixing until well incorporated.
- 4
Add Eggs
Add eggs one at a time, mixing on low speed until just combined. Do not overmix.
- 5
Pour Filling into Crust
Pour the cheesecake filling over the cooled Cheerio crust and smooth the top with a spatula.
- 6
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
- 7
Chill the Cheesecake
After cooling, refrigerate the cheesecake for at least 4 hours or overnight for best results.
Caramel Rum Sauce
- 8
- 9
Add Cream and Rum
Carefully add heavy cream and rum to the caramel, stirring continuously until smooth. Allow to cool slightly.