This baked mango cheesecake has a smooth and creamy filling, topped with lots of sweet glazed diced mango. It makes a decadent dessert and is a delicious way to celebrate summer mangoes!
Ingredients
- 2 packages cream cheese , 8 ounce
- 0.75 cups white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 graham cracker crust , unbaked
- 1.25 cups mango nectar , divided
- 0.33 cups white sugar
- 2 tablespoons cornstarch
- 2 cups ripe mangoes , peeled, pitted, and diced
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
-
2
Mix 3/4 cup of sugar and cream cheese in a medium bowl. Mix in eggs one at a time, then stir in vanilla.
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3
Pour mixture into graham cracker crust, and smooth over the top.
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4
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 cheesecake until cold, about 3 hours.
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5
While cheesecake is baking, make the mango topping: Pour 1 cup of mango nectar and 1/3 cup of sugar into a saucepan; bring to a boil over medium-high heat to dissolve the sugar. Dissolve cornstarch in the remaining 1/4 cup of mango nectar; stir into the boiling saucepan until thickened and clear, about 30 seconds.
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6
Place diced mango into a heatproof bowl, and toss with the thickened sauce.
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7
Allow to cool to room temperature, then pour over the cheesecake. Serve cold.
Nutrition Facts
Per serving
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