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Mango Cheesecake

Mango Cheesecake

Flavor & Style: A rich, creamy baked mango cheesecake made with a graham cracker crust and real, ripe mango puree folded into the filling.
Yield & Sizing: Designed for a 9-inch springform pan, yielding about 12 slices.
Timing: Takes 12 minutes to bake the crust, 75 to 85 minutes for the cheesecake to bake, and requires overnight chilling in the refrigerator before serving.
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Servings: 12 slices
Course: Dessert
Ingredients Method

Ingredients
  

CRUST:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 6 tablespoons unsalted butter melted
FILLING:
  • 2 large very ripe mangoes, peeled, pitted, pureed
  • 3 8- ounce packages cream cheese room temperature
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs

Method
 

  1. Preheat oven to 325°F (165°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and butter. Press into the bottom of a greased 9-inch springform pan. Bake for 12 minutes.
  3. In a large mixing bowl, beat together cream cheese, sugar, and vanilla until smooth. Add in eggs, one at a time, beating well after each addition. Add in mango puree and mix until well combined. Pour into crust.
  4. Bake 75 to 85 minutes, until the center is almost set. Cool, cover, and chill overnight.
  5. Garnish suggestion: fresh mango wedges.