Decadent Mango Cheesecake

Name: Decadent Mango Cheesecake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 1 9-inch cake, 12 serving(s)
Ingredients: 3 1/4 cups finely ground graham crackers; 1/4 cup sugar; 5 tablespoons butter, melted; 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

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Recipe 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.

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READY IN: 1hr 35mins

SERVES: 12

YIELD: 1 9-inch cake

UNITS: US

INGREDIENTS

Nutrition

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

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

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