1. Home
  2. Recipes
  3. Mango Cheesecake

Tropical Cheesecake Dream

Featured in Irresistible Desserts.

This tropical twist on classic cheesecake combines fresh mangoes with rich cream cheese for a smooth, decadent dessert. Perfect for summer entertaining.

Casey
Updated on Mon, 20 Jan 2025 20:06:51 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A delicious mango cheesecake on a silver cake stand, with a slice removed revealing its creamy interior and topped with fresh mango pieces. Pin it
A delicious mango cheesecake on a silver cake stand, with a slice removed revealing its creamy interior and topped with fresh mango pieces. | cookingwithcasey.com

Let me share my grandmother's treasured Nut Brittle recipe! This crunchy homemade candy combines perfectly caramelized sugar with a double dose of nuts. I love making it during the holidays but honestly it's delicious any time of year.

What Makes This Brittle Special

What I love about this brittle is how it's packed with both peanuts and almonds in every bite. The recipe is simple but the results are amazing. It makes such wonderful gifts and never lasts long at my house!

What You'll Need

  • The Basics:Good salted butter
    Regular sugar
    Light corn syrup (or honey works too)
    Just a bit of water
  • The Magic:Baking soda for perfect texture
    A mix of salted peanuts and sliced almonds

Let's Make Candy

Get Ready:
Line your pan with parchment or grease it well.
Start the Base:
Melt butter add sugar corn syrup and water stir until sugar melts.
Watch it Bubble:
Cook to 300°F keep stirring you want that perfect hard crack.
Add the Good Stuff:
Quick now! Stir in baking soda then your nuts.
Let it Set:
Pour it out spread it thin let cool until crisp.

My Best Tips

Have everything measured and ready to go this recipe moves fast once it starts. I like to warm my nuts first helps everything spread easier. And don't skip the parchment paper trust me on this one.

Keep It Fresh

Your brittle will stay perfect for up to 8 weeks in an airtight container. Just keep it somewhere cool and dry. Want to save it longer? Pop it in the freezer for up to 3 months.

Mix It Up

Try different nuts like pecans or macadamias. Sometimes I add a sprinkle of sea salt on top or a splash of vanilla. Brown sugar gives it a lovely deep flavor too.

A creamy cheesecake topped with fresh, diced mango sits on a plate, showcasing its golden yellow glaze and crumbly base. Pin it
A creamy cheesecake topped with fresh, diced mango sits on a plate, showcasing its golden yellow glaze and crumbly base. | cookingwithcasey.com

Quick Fixes

If your brittle gets sticky just make sure it's stored airtight away from moisture. Not hardening? Double check your temperature hit 300°F a candy thermometer is your best friend here.

Frequently Asked Questions

→ Why use a water bath?

Creates even cooking and prevents cracking by providing gentle, moist heat.

→ Can I use frozen mango?

Fresh works best but thawed, well-drained frozen mango can work too.

→ Why cool so gradually?

Slow cooling prevents the cheesecake from cracking and ensures smooth texture.

→ Can I make this lighter?

Yes, use low-fat cream cheese and light cream. Can reduce sugar too.

→ How do I know it's done?

Edges should be set but center still slightly jiggly. It will set while cooling.

Mango Cheesecake

A luxurious cheesecake featuring fresh mangoes in a velvety cream cheese filling, all nestled in a buttery graham cracker crust.

Prep Time
30 Minutes
Cook Time
75 Minutes
Total Time
105 Minutes
By: Casey


Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (12)

Dietary: Vegetarian

Ingredients

01 2 cups graham cracker crumbs.
02 1/3 cup brown sugar.
03 1 cup salted butter, melted.
04 1.5 lbs (680g) cream cheese.
05 1 cup (200g) sugar.
06 4 eggs.
07 1 cup (230g) heavy cream.
08 1/3 cup (75g) sour cream.
09 1 tsp vanilla.
10 2 tbsp cornstarch.
11 1 tsp salt.
12 1 1/2 cups fresh chopped mangoes, plus more for garnish.

Instructions

Step 01

Heat oven to 400°F. Line 9" springform pan.

Step 02

Mix crumbs, brown sugar, butter. Press in pan. Bake 10 minutes.

Step 03

Beat cream cheese and sugar 2 minutes until smooth.

Step 04

Mix in eggs 30 seconds.

Step 05

Add cream, sour cream, vanilla.

Step 06

Add cornstarch, salt. Fold in mangoes.

Step 07

Pour over crust. Wrap pan in foil.

Step 08

Place in water bath, bake 15 minutes.

Step 09

Reduce to 250°F, bake 1 hour more.

Step 10

Turn off oven, rest 30 minutes.

Step 11

Open door, rest 30 minutes more.

Step 12

Cool completely, then chill overnight.

Notes

  1. Use water bath to prevent cracks.
  2. Cool gradually for smooth texture.
  3. Can use light cream cheese for lighter version.
  4. Fresh mangoes work best.

Tools You'll Need

  • 9" springform pan.
  • Stand mixer.
  • Large baking dish for water bath.
  • Parchment paper.
  • Aluminum foil.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Wheat/Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 604
  • Total Fat: 46 g
  • Total Carbohydrate: 43 g
  • Protein: 7 g