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Mango Coconut Cheesecake
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Prep Time:
25 minutes
Total Time:
9 hours 5 minutes
Indulge in a tropical cheesecake with coconut cookie crust, creamy mango filling, and shaved coconut topping. Customize with below variation.
Ingredients:
  • 2 cups crushed coconut cookies (7 to 8 oz)
  • 1/4 cup butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 1/4 cups sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 container (8 oz) sour cream
  • 1 jar (20 oz) mango slices, drained, chopped (about 1 1/2 cups)
  • 1/2 cup shaved coconut, toasted
  • Additional chopped mango
Instructions:
  • Preheat oven to 350°F. Line a 10-inch springform pan with heavy-duty foil to prevent leaking, then coat the inside with cooking spray. Combine crust ingredients in a small bowl, press into the bottom of the pan, and bake for 8-10 minutes until set. Lower oven temperature to 300°F and let the crust cool for 10 minutes.
  • In a large bowl, use an electric mixer to beat cream cheese, sugar, cornstarch, and vanilla until light and fluffy. Add eggs one at a time, mixing just until blended. Stir in sour cream and mango, then pour the filling over the crust.
  • Bake the cheesecake at 300°F for 1 hour 20 minutes to 1 hour 30 minutes, or until the edges are set at least 2 inches from the pan but the center still has a slight jiggle. Turn off the oven and crack the door open at least 4 inches. Allow the cheesecake to sit in the oven for 30 minutes. Carefully run a small metal spatula around the edge of the pan to loosen the cheesecake. Let it cool on a rack for 30 minutes, then refrigerate for at least 6 hours or overnight.
  • When ready to serve, gently slide a small metal spatula around the edge of the pan to loosen the cheesecake. Remove the foil and side of the pan with care. Sprinkle some coconut and extra mango over the top of the cheesecake for a delightful finish. Remember to cover and refrigerate any leftover cheesecake for later enjoyment.

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