Mango Peach Bliss Cheesecake Recipe

this image was generated using AI technology

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Mix together graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press mixture firmly into bottom of a 9-inch springform pan. Refrigerate while preparing filling.

Mango Cheesecake Filling

• 1 pound Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 3 large eggs
• 1/2 cup mango puree (fresh or canned)

Beat cream cheese, sugar, and vanilla extract together in a large bowl until smooth. Beat in eggs, one at a time, until fully combined. Stir in mango puree.

Pour mixture over chilled crust.

Peach & Mango Topping

• 1/2 cup fresh or canned diced peaches
• 1/2 cup fresh or canned mango chunks
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water

In a medium saucepan, stir together diced peaches, mango chunks, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute.

Remove from heat and cool slightly. Spoon topping over cheesecake, covering the top evenly.

Refrigerate cheesecake for at least 4 hours or overnight before serving.