Mango Cheesecake

Prep Time:
20 mins

Cook Time:
35 mins

Additional Time:
3 hrs 30 mins

Total Time:
4 hrs 25 mins

Servings:
8

Yield:
1 (8-inch) cheesecake

Ingredients

Directions

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

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Mix 3/4 cup of sugar and cream cheese in a medium bowl. Mix in eggs one at a time, then stir in vanilla.

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

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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.

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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.

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

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

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Nutrition Facts (per serving)