Ingredients for Mango Cheesecake With Oreo Graham Crust
- ½ cup graham cracker crumbs
- Oreo Cookies
- Ground Almonds
- Coconut
- Butter
- 1 ½ cups granulated sugar
- Cinnamon
- 2 (8 ounce) packages cream cheese, softened
- 4 large eggs
- Vanilla
- Sour Cream
- Fresh Mango
- Orange Juice
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How to Make Mango Cheesecake With Oreo Graham Crust
- Preheat oven to 350°F (175°C).
- **Make the crust:** In a medium bowl, combine 1 ½ cups Oreo crumbs, ½ cup graham cracker crumbs, and 6 tablespoons melted unsalted butter. Mix until well combined. Press firmly into the bottom of a 9-inch or 10-inch springform pan.
- Bake for 10 minutes at 350°F (175°C).
- Remove from oven and let cool completely. Increase oven temperature to 375°F (190°C).
- **Make the filling:** In a large bowl, beat 2 (8 ounce) packages cream cheese and 1 ½ cups granulated sugar until smooth and creamy.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add 1 cup mango puree, 1 teaspoon vanilla extract, and ¼ cup heavy cream. Mix until just combined.
- Pour the filling into the prepared crust.
- Bake at 375°F (190°C) for 10 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the cheesecake is lightly golden and the center is just set (it will still jiggle slightly).
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 8 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
167 g
Sugar
1266g
Fat
1113g
Carbs
132g
