Mango Cheesecake with Sweet Ginger Crust
Recipe by SwtToothPriya from allrecipes.com
Dessert 2 Hr. 10 Mins.
Ingredients
12
12 servings
- •1 ½ cups gingersnap cookie crumbs
- •5 tablespoons unsalted butter, melted
- •2 mangoes, peeled and pitted
- •3 (8 ounce) packages cream cheese, softened
- •1 cup white sugar
- •1 tablespoon cornstarch
- •3 eggs
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine gingersnap cookie crumbs and melted butter in a bowl; mix until well combined. Press into the bottom of 9-inch cake pan.
- Bake in the preheated oven for 10 minutes; let cool, about 10 minutes.
- Puree 1 mango using a food processor. Slice the other mango and arrange in an even layer over the cooled crust.
- Beat the cream cheese, white sugar, and cornstarch in a bowl using an electric mixer on low speed until smooth and fluffy. Beat in the eggs 1 at a time, beating well after each addition. Add mango puree; mix on low speed until combined. Mix by hand to finish. Pour batter into cake pan.
- Bake in the preheated oven until set, 55 to 65 minutes.
- Turn oven off; let cake stand for 30 minutes in the oven with the door open 4 inches. Remove from oven; refrigerate.
Nutritional Facts
Per 12 servings
- Calories: 407
- Carbohydrate: 34g
- Fat: 28g
- Fiber: 1g
- Protein: 7g
- Sugar: 26g
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