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Tropical Cheesecake Dream

By: Casey Updated on Mon, 20 Jan 2025 20:06:51 GMT Irresistible Desserts
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Casey, recipe creator at Cooking with Casey
By Casey

Casey shares simple, delicious recipes and inspiring stories, making cooking fun and accessible for all.

Updated on Mon, 20 Jan 2025 20:06:51 GMT

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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.

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

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.

4.30 from 279 votes

Mango Cheesecake

Prep Time:
30 Minutes
Cook Time:
75 Minutes
Total Time:
105 Minutes
Servings:
12
A delicious mango cheesecake on a silver cake stand, with a slice removed revealing its creamy interior and topped with fresh mango pieces.
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A luxurious cheesecake featuring fresh mangoes in a velvety cream cheese filling, all nestled in a buttery graham cracker crust.

Ingredients

  • 2 cups graham cracker crumbs.
  • 1/3 cup brown sugar.
  • 1 cup salted butter, melted.
  • 1.5 lbs (680g) cream cheese.
  • 1 cup (200g) sugar.
  • 4 eggs.
  • 1 cup (230g) heavy cream.
  • 1/3 cup (75g) sour cream.
  • 1 tsp vanilla.
  • 2 tbsp cornstarch.
  • 1 tsp salt.
  • 1 1/2 cups fresh chopped mangoes, plus more for garnish.

Instructions

1.

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

2.

2. Prepare Crust: Mix crumbs, brown sugar, butter. Press in pan. Bake 10 minutes.

3.

3. Beat Filling: Beat cream cheese and sugar 2 minutes until smooth.

4.

4. Add Eggs: Mix in eggs 30 seconds.

5.

5. Add Creams And Vanilla: Add cream, sour cream, vanilla.

6.

6. Add Remaining Ingredients: Add cornstarch, salt. Fold in mangoes.

7.

7. Pour And Wrap: Pour over crust. Wrap pan in foil.

8.

8. Bake In Water Bath: Place in water bath, bake 15 minutes.

9.

9. Bake At Lower Temperature: Reduce to 250°F, bake 1 hour more.

10.

10. Rest In Oven: Turn off oven, rest 30 minutes.

11.

11. Rest With Door Open: Open door, rest 30 minutes more.

12.

12. Cool And Chill: 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