Mango Cheesecake

Ingredients

• 2 , 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. 1

   Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

2. 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.

3. 3

   Pour mixture into graham cracker crust, and smooth over the top.

4. 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.

5. 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.

6. 6

   Place diced mango into a heatproof bowl, and toss with the thickened sauce.

7. 7

   Allow to cool to room temperature, then pour over the cheesecake. Serve cold.