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Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 10 |
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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! Ingredients:
1 1/2 cups graham cracker crumbs |
1/4 cup melted butter |
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.
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