Grapefruit Cheesecake

by Kate on February 19, 2015

Grapefruit Cheesecake -

This grapefruit cheesecake, you guys. It’s so good! Cheesecake is one of my favorite desserts and it hit me the other day that I haven’t made a cheesecake in for-eeeeever, close to two years actually. How can that be? Well, I did make a cheesecake INSIDE a red velvet cake, does that count? I’ve made Apple Swirl Cheesecake Bars and I’ve made Cherry Cheesecake Ice Cream but I’m talking pure, unadulterated cheesecake. I’m not sure how this smooth, creamy divine dessert has been neglected for so long in my kitchen but I made sure to rectify that situation almost immediately.

Grapefruit Cheesecake - FoodBabbles.comWith an abundance of citrus fruit always residing in my kitchen during these winter months, I wanted to take full advantage and incorporate grapefruit because guess what? Yep, it’s been almost two years since I made a single dessert with grapefruit!! What the what? Clearly I’ve been all wrapped up in other flavors and desserts while completely ignoring two of my favorites. So here it is, folks.

Simple, smooth, creamy grapefruit cheesecake with a graham cracker crust. It’s un-messed-around-with. It’s classic, it’s not fancy and it’s perfect, just the way it is. Classic cheesecake with grapefruit juice, a little zest and topped with fresh grapefruit segments. It’s a citrus beauty!

Grapefruit Cheesecake -



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Grapefruit Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 12 servings

Grapefruit Cheesecake

Smooth, creamy grapefruit cheesecake.


  • 2 cups graham cracker crumbs
  • 1 cup + 3 tablespoons granulated sugar, divided
  • 5 tablespoons butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup grapefruit juice
  • 1 teaspoon grapefruit zest
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 grapefruit, segmented
  • 1 teaspoon crystallized ginger, chopped (optional)


  1. Preheat oven to 325 degrees. Put a kettle or medium pot of water over high heat and bring to a boil. Wrap the bottom and sides of a 10-inch springform pan with plastic wrap then in foil. Set aside.
  2. In a medium bowl, whisk together graham cracker crumbs and 3 tablespoons sugar. Stir in melted butter. Press into the bottom of prepared springform pan. Set aside.
  3. Beat cream cheese until smooth. Add 1 cup sugar, sour cream, grapefruit juice and zest. Beat until evenly mixed.
  4. Add eggs, one at at time, beating on low speed after each addition. Add vanilla extract and beat to incorporate. Pour over crust.
  5. Place springform pan into a roasting pan and pour boiling water into pan until halfway up the sides. Bake in preheated oven for 60-70 minutes until center is set but still jiggles a bit. Remove from oven. Cool completely then refrigerate at least 4 hours before serving. Top with grapefruit segments and a sprinkle of crystallized ginger, if desired.

{ 4 comments… read them below or add one }

ChristineM February 19, 2015 at 1:37 pm

looks good Kate! still want to try the habanero cheesecake


Kate February 23, 2015 at 8:40 pm

Oh yes, that habanero cheesecake is fabulous!! This is a fantastic one too 😉


Dana February 24, 2015 at 12:47 pm

For the juice, is it 1/4 of a grapefruit, juiced, or is it 1/4 cup of juice? Also, is this a delicately flavored cheesecake, or is it citrus-forward (as is a key lime cheesecake)? Hoping to make this for my grapefruit-loving daughter as she faces cancer treatment this week.


Kate February 24, 2015 at 4:46 pm

Hello Dana, for this recipe it is a 1/4 cup of grapefruit juice. I apologize for the error on my part and I’ve corrected it. As for the taste of this grapefruit cheesecake, it’s somewhere in between. You definitely taste the grapefruit flavor but it’s not over the top, mouth puckering citrus. Hope that helps and I hope your daughter enjoys it. What a special thing to do for her during this difficult time for her.


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