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.

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

Measurements are wrong!

Anand
July 30, 2016
The quantities are not correct. I bought a 9" readymade cheesecake crust and this recipe could fill 3 of them. Reduce the size approx.

NildaJaime1's Review

DeeF12
May 19, 2014
N/A

robinarroyave's Review

PattyBP
July 03, 2013
The flavor of this recipe was nice, but there should've been a clear amount on the quantity of mango to use. I used 3 large mangoes as the recipe called for, and this was clearly too much. The cooking time took longer than stated, and even though I got the center up to 150 degrees it never really set up properly. I think this recipe has great potential just not as written.

DeeF12's Review

NildaJaime1
November 03, 2012
I used 3 cups Mango Puree instead of 3 Mango's .It increases the intensity of the Mango flavor.And I added 1/4 cup each Chopped Cashews and Hazelnuts , to the Graham cracker crust.

PattyBP's Review

robinarroyave
February 04, 2012
N/A