Mango Cheesecake
This mango cheesecake is a Caribbean twist on a classic dessert. I used a ready made graham cracker crust because it makes prep time shorter and is perfect for this flavor of cheesecake.
cream cheese, softened
2
(8 ounce) packages
white sugar
¾
cup
eggs
2
large
vanilla extract
2
teaspoons
graham cracker crust, unbaked
1
mango nectar, divided
1 ¼
cups
white sugar
⅓
cup
cornstarch
2
tablespoons
ripe mangoes, peeled, pitted, and diced
2
cups
 Preheat the oven to 350 degrees F (175 degrees C).
  Mix 3/4 cup of sugar and cream cheese in a medium bowl. Mix in eggs one at a time, then stir in vanilla; pour mixture into graham cracker crust, and smooth over the top.
  Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.
  While the cheesecake is baking, pour 1 cup of mango nectar and 1/3 cup of sugar into a saucepan; bring to a boil over medium-high heat to dissolve the sugar. Dissolve cornstarch in the remaining 1/4 cup of mango nectar; stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.
