Description
A luscious, smooth cheesecake infused with sweet mango puree, sitting atop a buttery graham cracker crust. Each bite brings the perfect balance of tropical sweetness and creamy richness, transporting you to a sun-soaked beach paradise.
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
For the filling:
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 2 cups fresh mango puree
- 1 tsp vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat oven to 325°F (165°C). Mix graham crumbs, melted butter, and sugar. Press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in mango puree, vanilla, and cream.
- Pour over crust. Bake 60-65 minutes until center is almost set but still slightly jiggly.
- Cool completely, then refrigerate for 4 hours or overnight.
Notes
- Use ripe mangoes for the best flavor
- Bring cream cheese to room temperature for smooth mixing
- Place a pan of water on the bottom rack while baking to prevent cracking
- Prep Time: 30 minutes
- Cook Time: 65 minutes
Nutrition
- Calories: 385
- Sugar: 28g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg