Mango is by-far one of my personal favorite fruits. Its unique flavor has found a way into many of my personal dishes. One evening, I wondered what it would be like if I combined my favorite fruit with my favorite dessert - cheesecake. The resulting recipe has swiftly become one of my personal favorites, and a favorite among my friends.
If you’re searching for a way to add a unique hue to your upcoming dinner party, or simply want a new dessert to indulge in, this recipe will swiftly become one of your favorites.
● Prep Time | 20 Minutes
● Baking Time | 97 Minutes
● Chill Time | 8 Hours
● # of Ingredients | 8
● 1 ½ Cup of Graham Cracker (crumbs)
● ½ Cup of Sugar
● 6 Tbsp. of Melted Butter
● 3 Large Mangos (cubed)
● 3 Packages of Cream Cheese (8-ounces each)
● 1 ¼ Cups of Sugar
● 2 Tsp. Vanilla Extract
● 4 Large Eggs
Cooking Directions | A Step-by-Step Guide
Step One | In a large mixing bowl, combine the graham cracker crumbs, ½ cup of sugar and 6 tablespoons of melted butter. Stir until the ingredients are thoroughly mixed.
Step Two | Butter the interior of a 9-inch springform pan. Pour the mixture into the pan and firmly press it into the bottom of the pan and up 1-inch on the sides.
Step Three | Bake for 12 minutes at 325-degrees Fahrenheit. Remove from the oven and set aside to cool.
Step Four | While the crust is baking, place the cubed mangoes into a food processor and blend until the mixture is smooth.
Step Five | In a large mixing bowl, add the cream cheese, 1 ¼ cup of sugar and vanilla. Blend with an electric mixer until its consistency is fluffy.
Step Six | Once the cream cheese mixture is fluffy, add in one egg at a time. Don’t add another egg until the yellow completely disappears. From here, stir in the mango mixture.
Step Seven | Pour the newly created batter over the now-cooled graham cracker crust.
Step Eight | Place the cheesecake back into the oven and cook for 1 hour and 25 minutes at 325-degrees Fahrenheit.
Step Nine | Remove the cheesecake from the oven and set on a wire rack for 1 hour to cool. Once cooled, cover with plastic wrap and place in your refrigerator for at least eight hours, or overnight.