Cheesecake with Churro Crust, Mango Filling, and Peach & Mango Topping

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Churro Crust

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup churro crumbs

Mango Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 1/4 cup heavy cream
• 2 large eggs
• 1/2 cup mango puree
• 1/4 teaspoon vanilla extract

Peach & Mango Topping

• 1/2 cup diced peaches
• 1/2 cup diced mangoes
• 2 tablespoons sugar

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with butter.
2. For the churro crust, mix the flour, sugar, and salt in a medium bowl. Add melted butter, vanilla extract, and churro crumbs. Mix until well combined. Press the mixture into the bottom of the prepared pan.
3. Bake for 12-15 minutes or until the crust is lightly browned. Remove from the oven and let cool.
4. For the mango filling, in a large bowl, beat the cream cheese until smooth. Add sugar and heavy cream, and beat until well combined. Add eggs, one at a time, and beat after each addition. Add mango puree and vanilla extract, and mix until well combined. Pour the mixture into the cooled churro crust.
5. Bake the cheesecake for 35-40 minutes or until the edges are lightly browned and the center is set. Let it cool to room temperature.
6. For the peach & mango topping, combine diced peaches, diced mangoes, and sugar in a small saucepan. Cook over medium heat until the sugar dissolves and the fruit is soft and syrupy.
7. Pour the peach & mango topping onto the cooled cheesecake.
8. Chill the cheesecake in the refrigerator for at least 2 hours before serving.