Mango Cheesecake

This tropical twist on a classic dessert features a smooth and creamy cheesecake filling atop a graham cracker crust, adorned with a luscious mango topping. It's a delightful way to enjoy the rich flavors of ripe mangoes in a refreshing dessert.

Ingredients

• For the Cheesecake:

  • 2 (8 ounce) packages cream cheese, softened

  • ¾ cup white sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 graham cracker crust, unbaked

• For the Mango Topping:

  • 1¼ cups mango nectar, divided

  • ⅓ cup white sugar

  • 2 tablespoons cornstarch

  • 2 cups ripe mangoes, peeled, pitted, and diced

Directions

1. Preheat Oven: Set the oven to 350°F (175°C).

2. Prepare Cheesecake Filling:

   • In a medium bowl, beat the softened cream cheese and ¾ cup sugar until smooth.

   • Add eggs one at a time, beating well after each addition.

   • Stir in vanilla extract.

   • Pour the mixture into the unbaked graham cracker crust, smoothing the top.

3. Bake: Bake in the preheated oven until the edges are puffed and the center still jiggles slightly, about 30 minutes.

4. Cool: Allow the cheesecake to cool for 30 minutes, then refrigerate until cold, about 3 hours.

5. Prepare Mango Topping:

   • In a saucepan, combine 1 cup of mango nectar and ⅓ cup sugar; bring to a boil over medium-high heat to dissolve the sugar.

   • In a small bowl, dissolve cornstarch in the remaining ¼ cup mango nectar.

   • Stir the cornstarch mixture into the boiling mango nectar.

   • Cook until the mixture thickens and becomes clear, about 30 seconds.

   • Remove from heat and stir in diced mangoes.

   • Let the topping cool to room temperature.

6. Assemble: Once the cheesecake has cooled, spread the mango topping evenly over the top.

7. Serve: Chill the cheesecake in the refrigerator until ready to serve.

Nutritional Information (Per Serving)

• Calories: 484 kcal

• Total Fat: 26g

• Saturated Fat: 14g

• Cholesterol: 108m

• Sodium: 307mg

• Total Carbohydrates: 57g

• Dietary Fiber: 1g

• Sugars: 47g

• Protein: 7g