Ingredients
8
8 servings
- •2 (8 ounce) packages cream cheese, softened
- •¾ cup white sugar
- •2 eggs
- •2 teaspoons vanilla extract
- •1 graham cracker crust, unbaked
- •1 ¼ cups mango nectar
- •⅓ cup white sugar
- •2 tablespoons cornstarch
- •2 cups ripe mangoes, peeled, pitted, and diced
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top.
- 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 until cold, about 3 hours.
- While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan, and bring to a boil over medium-high heat, dissolving the sugar. Dissolve the cornstarch in the remaining 1/4 cup of nectar, and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.
Nutritional Facts
Per 8 servings
- Calories: 484
- Carbohydrate: 57g
- Fat: 26g
- Fiber: 1g
- Protein: 7g
- Sugar: 47g
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