Mango Cheesecake with Sweet Ginger Crust

Add some exotic flair to a very traditional dessert with this mango cheesecake recipe featuring a sweet crust made from crushed gingersnaps.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 407 Calories

Ingredients

• 1 cup white sugar
• 3 eggs
• 1 tablespoon cornstarch
• 3 (8 ounce) packages cream cheese, softened
• 5 tablespoons unsalted butter, melted
• 2 mangoes, peeled and pitted
• 1.5 cups gingersnap cookie crumbs

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Combine gingersnap cookie crumbs and melted butter in a bowl; mix until well combined. Press into the bottom of 9-inch cake pan.

Step 3

Bake in the preheated oven for 10 minutes; let cool, about 10 minutes.

Step 4

Puree 1 mango using a food processor. Slice the other mango and arrange in an even layer over the cooled crust.

Step 5

Beat the cream cheese, white sugar, and cornstarch in a bowl using an electric mixer on low speed until smooth and fluffy. Beat in the eggs 1 at a time, beating well after each addition. Add mango puree; mix on low speed until combined. Mix by hand to finish. Pour batter into cake pan.

Step 6

Bake in the preheated oven until set, 55 to 65 minutes.

Step 7

Turn oven off; let cake stand for 30 minutes in the oven with the door open 4 inches. Remove from oven; refrigerate.