Mango Swirl Cheesecake

Use fresh or frozen mangoes to give this classic dessert a refreshing tropical taste.

  • Active:
  • Total Time:
  • Servings: 6
  • Time(Other): (includes cooling and chilling)


for the crust
  • 1 1/2 cups graham cracker crumbs (about 9 graham crackers)
  • 5 tablespoons melted unsalted butter
  • 1/3 cup sugar
  • Pinch of salt
for the filling
  • 3 (8 oz) packages cream cheese
  • 1 cup sugar
  • 3 large eggs
  • 1/3 cup whole milk yogurt
  • 1 cup pureed fresh or frozen mango

How to make this recipe

  1. <strong>Make the crust:</strong> In a bowl, stir together the graham cracker crumbs, butter, sugar and salt until combined.

  2. Preheat the oven to 325°F.

  3. In a 9-inch cake pan with a removeable bottom, press the cracker mixture onto the bottom and half way up the sides. Bake the crust until it is set and a few shades darker, about 10 minutes, then let cool.

  4. Reduce the oven temperature to 300°F.

  5. <strong>Make the filling:</strong> Using a stand mixer, combine the cream cheese and sugar on low speed. Beat in the eggs, 1 at a time, then beat in the yogurt.

  6. Pour 2/3 of the cream cheese mixture into the crust, then pour 1/2 the mango puree and marble with the tip of a butter knife.

  7. Pour the remaining cream cheese mixture onto the crust then pour the remaining 1/2 of the mango mixture into the center and marble with the butter knife.

  8. Bake the cheesecake until it is set around the edges and still slightly wobbly in the center, 1 to 1 1/4 hours.

  9. Let the cheesecake cool to room temperature, then chill before slicing and serving.

Contributed By Photo ©Ian Knauer Published March 2014

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1041643 recipes/mango-swirl-cheesecake 2016-01-15T20:53:02+00:00 Ian Knauer desserts|weeknight-dinner|snack|6|web-exclusive|spring|summer|gluten-free march-2014 recipes,mango-swirl-cheesecake 1041643

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