Description
A decadent Mango Cheesecake combining rich cream cheese with vibrant, tropical mango sweetness, perfect for any gathering.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup mango puree
- 1/4 cup sour cream
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until it resembles wet sand, then press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add in 1 cup of sugar and vanilla extract, mixing until fully combined.
- Crack the eggs one at a time into the cream cheese mixture, mixing well after each addition.
- Gently fold in the mango puree and sour cream until just combined.
- Pour the cheesecake batter into the prepared crust, spreading it out evenly.
- Bake for 50-60 minutes until the center is set yet slightly wobbly.
- Turn off the oven and let it cool inside with the door ajar for about an hour.
- Refrigerate for at least 4 hours, or overnight.
- Slice and serve chilled.
Notes
Can be made up to two days in advance. Best served chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg