Description
A creamy mango cheesecake on a rich chocolate graham cracker crust.
Ingredients
Scale
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mango puree
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine chocolate graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moistened. Press mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Remove from oven and let cool.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together mango puree and heavy cream.
- Pour half of the cream cheese mixture into the cooled crust. Dollop half of the mango mixture over the cream cheese. Swirl gently with a knife.
- Repeat with the remaining cream cheese and mango mixtures.
- Bake for 50-60 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a smoother mango puree, blend fresh or frozen mango chunks until smooth.
- Ensure your cream cheese is at room temperature for a lump-free cheesecake.
- Chilling the cheesecake thoroughly is key for the best texture.
- Prep Time: 25 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: mango cheesecake, chocolate graham cracker crust, no-bake cheesecake, baked cheesecake, fruit cheesecake, dessert recipe