Decadent Mango Cheesecake

Submitted by Debber

"Thick and rich--yet lightly fragranced and flavored--nice contrasts! Brown sugar lends an especially nice body not found with white sugar. Thanks to *Christmas Sweets* by Georgenned Brennan for this wonderful recipe."

 

• Ready In: 1hr 35mins
• Ingredients: 10
• Yields: 1 9-inch cake
• Serves: 12

ingredients

• Crust

• 3 1⁄4 cups finely ground graham crackers
• 1⁄4 cup sugar
• 5 tablespoons butter, melted

• Filling

• 2 (8 ounce) packages cream cheese, softened
• 3⁄4 cup brown sugar, firmly packed
• 2 eggs
• 2 1⁄2 lbs ripe mangoes, peeled, pitted, pureed (3 1/2 cups)
• 1⁄2 cup heavy cream
• 2 teaspoons fresh lime juice
• 1⁄2 cup macadamia nuts, crushed

directions

1. Preheat oven to 325.
2. In a small bowl, combine crust ingredients, press into 9-inch springform pan pushing a slight crust up the edge about an inch.
3. Bake about 15 minutes; cool while preparing filling.
4. In a large mixing bowl, combine cream cheese & brown sugar until well-blended.
5. Add eggs one-at-a-time, beat until very smooth.
6. In a smaller bowl, combine mango puree, cream and lime juice, mixing thoroughly.
7. Add mango mixture to cream cheese mixture, mix until well-blended; pour into crust.
8. Bake for 50 minutes (center will jiggle slightly).
9. Cool on wire rack, then refrigerate for about 8 hours.
10. To serve, run knife around edges to loosen from pan, release sides, lift cake out and set on serving plate.
11. Serve chilled, sprinkled with nuts.