This recipe was inspired by nutritionella.
Ingredients -
Crust:
1 3/4 c Graham Cracker Crumbs,
(one pack of graham crackers will do the trick)
1/2 c Sugar
6 tbsp Melted Butter
Filling:
3 - 8 oz. Packages of Cream Cheese,
(I used the 1/3 less fat option)
16 oz. Bag of Frozen Mangos,
(found in the freezer section & less expensive than fresh mangos)
1 1/4 c Sugar
4 Eggs
1 tsp Vanilla
Preheat your oven to 325 degrees.
Directions, Crust: Place the graham crackers in a food processor to turn them into dust.
Then mix this dust in a bowl with the sugar. Add the butter and mix these three ingredients together.
Then press this evenly and pack it tightly into a 9" springform pan. Crust complete!
Directions, Filling: Heat all of the mango chunks in a saucepan on medium high until they are warm and thus soft.
Then take an immersion blender to smooth them into puree form. If there are still many tiny chunks of mango, it's okay, it will still taste just as good!
In a separate bowl, beat the softened cream cheese and sugar together until smooth. Add the vanilla. Add one egg in at a time until all is combined. Fold in the mango puree, and pour this into your springform pan upon your homemade crust.
It's time to bake! First it's 10 minutes at 325 degrees. Then an additional 70 minutes at 300 degrees. Once this 80 minutes has passed, turn off your oven and let the cheesecake rest inside for an additional 10 minutes. Then remove your cheesecake from the oven and slide a thin knife around the edges of the pan to loosen the cheesecake.
Oh the wait time... Allow your cheesecake to cool on the counter for two hours before removing the sides of the springform pan. Then place your cheesecake in the refrigerator and allow it to chill for four hours before serving. It's well worth the wait! I made it the night before and then brought it to the lake to serve as an after dinner dessert the next day.
Active prep time is 30 minutes, 90 minutes in the oven, 6 hours chill time.
