Dreamy Mango Cheesecake Delight

Name: Mango Mango Cheesecake
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Cuisine: American
Ingredients: 1 1/2 cups diced mango, set a bit aside for topping.; 1 tsp vanilla extract.; 1/3 cup sour cream (75g).; 1 cup heavy cream (230g).; 4 eggs.; 2 tbsp cornstarch.; 1 tsp salt.; 1.5 lbs cream cheese (about 680g).; 1 cup sugar (200g).; 1/3 cup packed brown sugar.; 1 cup melted salted butter.; 2 cups graham cracker crumbs.

As seen on: Delicious Dessert Recipes

Fresh mango and creamy cheese make one super smooth treat. This fruity dessert turns any hangout into a summer bash.

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Shared By Emily

Last revised on Thu, 03 Jul 2025 19:48:54 GMT

Slices of creamy mango cheesecake showing off that mango topping and buttery crust on a cake stand. | emilyscooks.com

I’m excited to tell you about my grandma’s favorite Nut Brittle. It’s super crunchy and mixes sweet, toasty sugar with loads of nuts. I really like making it for Christmas, but honestly, I’d eat it all year long.

Unforgettable Nut Brittle

This one stands out because each piece is full of both almonds and peanuts. It’s super easy to throw together, yet always turns out awesome. It makes great little gifts and seems to disappear fast at my place!

Grab These Ingredients

The Magic:Baking soda for that light crunch
Sliced almonds with salted peanuts
The Basics:Salted butter
Ordinary sugar
Light corn syrup (honey works too!)
A splash of water

Time To Whip It Up

Let it Chill:: Spread the mix out quickly, let it sit till it snaps crisp.
Toss in Extras:: Pour in your baking soda and nuts right away and stir fast.
Boil Away:: Keep mixing while it cooks up to 300°F—you’re looking for a hard snap.
Start Melting:: Butter in first, then get the sugar, water, and corn syrup mixed and melted.
Prep Time:: Either butter your pan or use parchment so nothing sticks.

Helpful Hints

Set up all your ingredients first—it goes quick! Try warming up your nuts so they spread nicely. And really, parchment paper is your best friend here, just trust me.

Storing Sweetness

Keep it crisp for around 8 weeks in a tight jar in a cool, dry spot. Need it to last longer? It’ll still taste awesome from the freezer even after 3 months.

Switch It Your Way

Go wild! Toss in macadamias or pecans instead. Sometimes I’ll splash in vanilla or dust some sea salt over the top. Swap in brown sugar for a deeper, richer taste.

A rich cheesecake sits on a plate, covered with diced mango and shiny yellow glaze, on a crisp base. | emilyscooks.com

Common Problems Solved

If your brittle feels tacky just check it’s snug in a dry container. Won’t get hard? Make sure you got to 300°F—a candy thermometer is a real lifesaver.

Common Questions

→ How come you need a water bath?: It keeps everything cooking gently, stops the top from splitting, and keeps the cheesecake soft all the way through.
→ Is it cool to swap in frozen mango?: You bet. If you’re out of fresh, go for thawed frozen mango—just drain it really well before using.
→ What's the big deal with slow cooling?: If you let it chill slowly, you won’t get cracks and the cheesecake will turn out silkier.
→ Can I fix it so it’s not so heavy?: Sure thing! Lighten it up with less-fat cream cheese, lighter cream, or use less sugar if you’d like.
→ What’s the trick for checking if it’s ready?: Take a peek—the edges will look set and the middle will still wiggle a bit. It’ll firm up as it cools down.