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Mango Cheesecake

Howard L. Puckett
Yield Makes 12 servings
This mango cheesecake gets its golden color and tropical flavor from stirring a mango puree into the cream cheese mixture.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 6 tablespoons butter, melted
  • 3 large ripe mangoes, cubed
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • Garnishes: fresh mango slices, fresh berries, fresh mint

How to Make It

  1. Stir together first 3 ingredients in a bowl; press into bottom and 1-inch up sides of a buttered, 9-inch springform pan. Bake at 325º for 12 minutes. Remove from oven, and set aside.

  2. Process mangoes in food processor until pureed. With an electric mixer, beat cream cheese, 1 1/4 cups sugar, and vanilla until fluffy. Beat in eggs 1 at a time, mixing just until yellow disappears after each addition. Stir in mango puree.

  3. Pour batter into prepared crust. Bake at 325º for 1 hour and 25 minutes. Cool in pan on a wire rack 1 hour. Cover and chill 8 hours. Garnish, if desired.

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