Mango Cheesecake

This mango cheesecake is made with a fresh mango filling on a graham cracker crust. Perfect for summer.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 484 Calories

Ingredients

• 2 eggs
• 2 teaspoons vanilla extract
• 2 (8 ounce) packages cream cheese, softened
• 2 tablespoons cornstarch
• 1 graham cracker crust, unbaked
• 2 cups ripe mangoes, peeled, pitted, and diced
• 0.75 cup white sugar
• 0.33333334326744 cup white sugar
• 1.25 cups mango nectar

Recipe Instructions

Step 1

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

Step 2

In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top.

Step 3

Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.

Step 4

While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan, and bring to a boil over medium-high heat, dissolving the sugar. Dissolve the cornstarch in the remaining 1/4 cup of nectar, and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.