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Nutrition Facts
Serving Size 1 (172g) Recipe makes 10 servings
Calories 553
Calories from Fat 355		(64%)
Amount Per Serving		%DV
	Total Fat 39.5g	60%
	Saturated Fat 23.7g	118%
	Monounsaturated Fat 11.4g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 196mg		65%
Sodium 405mg		16%
Potassium 180mg		5%
Total Carbohydrate 40.1g		13%
	Dietary Fiber 0.7g	2%
	Sugars 31.8g
Protein 10.4g		20%
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Mango Cheesecake

Recipe #220444 | 1¾ hours | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: theAmateurPastryChef
Apr 3, 2007

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!

SERVES 10 (change servings and units)

Ingredients

Crust

1 1/2 cups graham cracker crumbs
1/4 cup melted butter

Filling

4 (8 ounce) packages cream cheese (room temp)
1 1/4 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.