Guava Rum Cheesecake
1-1/4 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons sugar
1 cup guava paste
1/3 cup rum
2 lbs. cream cheese, room temperature
2 cups sugar
2 teaspoons vanilla
1 tablespoon grated lemon zest
1/4 cup guava jelly
1 tablespoon water
Preheat oven to 350º F. Butter a 9-inch spring form pan.
Crust: Prepare the crust by combining the ingredients and pressing onto the bottom and up the sides of the pan. Bake until dry about 8 minutes. Set aside to cool.
Filling: Melt the guava and beat constantly two to three minutes until nice and smooth. Add the rum and let it cool. Set aside.
In a large bowl, beat the cream cheese. Add the sugar, eggs one at a time, vanilla and zest. Gently fold in the melted guava mixture.
Pour into the prepared pan, bake for 1-1/4 hours. If top starts to brown, tent with foil. When done, turn heat off, open oven door a few inches and let it cool inside oven for 20 minutes. Refrigerate for at least 6 hours or overnight.
Glaze: Mix glaze ingredients together in a small saucepan until melted and it is the consistency of heavy cream. Let it cool and brush on top of cake. Cover and chill for at least 30 minutes to set.