Creamy Mango Cheesecake made with real mango purée, a buttery graham cracker crust, and a smooth baked cheesecake filling. This tropical cheesecake is fresh, fruity, and perfect for summer parties, holidays, and special occasions.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 35 minsCook Time 1 hr 15 minsTotal Time 1 hr 50 minsGraham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
76 tbsp unsalted butter, melted
Mango Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 cup mango purée (fresh or canned, smooth)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Mango Topping
1 cup mango purée
2 tbsp granulated sugar (adjust to sweetness)
1 tsp lemon or lime juice
1 tsp cornstarch
1 tbsp water
Prepare the Pan
Make the Crust
2
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then set aside to cool.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in mango purée and vanilla.
Mix in sour cream and heavy cream until smooth.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place pan into a roasting pan and add hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Make the Mango Topping
6
Combine mango purée, sugar, and citrus juice in a saucepan over medium heat.
Stir in cornstarch slurry and simmer until glossy and slightly thickened.
Cool completely, then spread over chilled cheesecake.
Pairing Suggestions
7 Toppings & Garnishes
Beverages
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
76 tbsp unsalted butter, melted
Mango Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 cup mango purée (fresh or canned, smooth)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Mango Topping
1 cup mango purée
2 tbsp granulated sugar (adjust to sweetness)
1 tsp lemon or lime juice
1 tsp cornstarch
1 tbsp water
Directions Prepare the Pan
Make the Crust
2
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then set aside to cool.
Make the Cheesecake Filling
3
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in mango purée and vanilla.
Mix in sour cream and heavy cream until smooth.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place pan into a roasting pan and add hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Make the Mango Topping
6
Combine mango purée, sugar, and citrus juice in a saucepan over medium heat.
Stir in cornstarch slurry and simmer until glossy and slightly thickened.
Cool completely, then spread over chilled cheesecake.
Pairing Suggestions
7 Toppings & Garnishes
Beverages
