Best Mango Cheesecake Recipe
- 1 1/2 C. graham cracker crumbs
- 1/2 C. granulated sugar
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 2 1/4 C. mango (2-3 large very ripe mangoes ,each about 13 ounces) peeled, pitted, coarsely chopped
- three 8-oz. packages cream cheese, at room temperature
- 1 1/4 C. granulated sugar
- 2 tsp. vanilla extract
- 4 lg. eggs
- 1 - 1 1/4 C. mango (peeled, pitted, coarsely chopped)
- 1/4 C. granulated sugar
For Crust: Preheat oven to 325°F/160°C. Lightly butter a 9-inch-diameter springform pan with 2 3/4-inch high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set (about 12 minutes.) Cool completely. Maintain oven temperature.
For Topping: Take 1-1 1/4 cup of small diced mango and add the sugar until well mixed. Place in refrigerator until cheesecake is cut and ready to serve. Pour on top of cheesecake by spoonfuls.
For Filling: Set aside 2 cups small chopped mango. Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs one at a time, beating well after each addition. Add the reserved 2 cups mango and beat until well blended. Pour filling over crust in pan. Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges.