Mango Cheesecake

theAmateurPastryChef's Note:

There used to be a restaurant here in PR that had the BEST mango cheesecake but the rest. closed down. A friend got me the recipe, so I actually modified it quite a bit and came out with something even better than the original! So, here is a little taste of Puerto Rico, enjoy!

• Total Time: 1 hrs 35 mins
• Prep Time: 40 mins
• Cook Time: 55 mins

Ingredients:

Servings: 10

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup melted butter

Filling

• 4 (8 ounce) packages cream cheese (room temp)
• 1 ¼ cups sugar
• 4 eggs (room temp)
• 1 tablespoon rum (or mango rum)
• 2 teaspoons vanilla
• 1 cup diced mango

Directions:

1. For the crust mix crumbs with melted butter then press mixture to bottom of 9" greased springform pan or 9" cheesecake pan. Place crust in freezer until filling is prepared.
2. For the filling, cream the cheese and sugar together until fluffy.
3. Add eggs one at a time, beating after each addition.
4. Stir in rum, vanilla and mango.
5. Pour filling into frozen crust and bake at 350 F for 45-55 minutes, or until top is a light golden color and center jiggles slightly.
6. Cool for 2 hours, then cover and refrigerate for at least 6 hours.