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.

Nutrition per serving