Description
This Mango Tango Cheesecake features a smooth, creamy filling paired with a vibrant, tangy mango topping. The delicious tropical flavors make it a perfect dessert for any occasion!
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 1/3 cup melted butter
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
For the mango topping:
- 2 ripe mangoes, peeled and diced
- 2 tbsp sugar
- 1 tbsp lime juice
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10-12 minutes, then set aside to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream and sugar, then mix until combined. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Assemble and bake: Pour the cheesecake batter into the cooled crust. Smooth the top and bake for 50-55 minutes, or until the center is just set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the mango topping: While the cheesecake is cooling, blend diced mango, sugar, and lime juice in a blender until smooth. Chill the mango puree until ready to serve.
- Serve: Once the cheesecake is fully chilled, spread the mango topping over the cheesecake just before serving. Slice and enjoy!
Notes
- For a quicker cheesecake, use a no-bake version with whipped cream instead of eggs and cream cheese.
- You can top the cheesecake with additional fresh mango slices or mint for an added touch.
- Ensure that the cheesecake is fully chilled for the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg