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Mango-Swirl Cheesecake — 2 Small

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This recipe makes two smaller cheesecakes, which makes it easier to manage the filling and gives you more crust-to-filling balance than making one very full cheesecake. The mango sauce is layered into the filling rather than mixed directly into the batter, creating distinct mango swirls throughout each cheesecake.

Mango Swirl Cheesecake in 6oz Pre-Made Graham Cracker Crusts

Mango-Swirl Cheesecake — Two 6-oz Crusts

Creamy, tangy cheesecake layered with homemade mango sauce and swirled throughout a buttery graham-cracker crust. The mango adds bright tropical sweetness while sour cream keeps the cheesecake rich and balanced.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 8 hours 30 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz cream cheese — 2 × 8-oz blocks softened
  • ¾ cup granulated cane sugar
  • 1 cup sour cream
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 Tbsp cornstarch Make the cheesecake filling
  • 1½ cups mango sauce see notes for recipe
  • 2 6-oz premade graham-cracker crusts

Equipment

  • 1 Baking Pan for overflow while baking

Method
 

  1. Make the cheesecake filling
  2. Preheat oven to 325°F.
  3. Bring cream cheese to room temperature.
  4. Beat the 16 oz cream cheese until completely smooth.
  5. Add ¾ cup cane sugar and beat until incorporated.
  6. Add 2 Tbsp cornstarch and mix thoroughly.
  7. Mix in 1 cup sour cream.
  8. Add the 3 eggs, one at a time, mixing only until each is incorporated.
  9. Mix in 2 tsp vanilla.
  10. Do not mix the mango sauce into the batter.
Fill the two crusts
  1. Add a layer of cheesecake filling.
  2. Spoon mango sauce over it.
  3. Add another layer of cheesecake filling.
  4. Add more mango sauce near the top.
  5. Use a knife, skewer, or toothpick to swirl the mango through the cheesecake.
Pre-treat the crusts
  1. Preheat oven to 350°F.
  2. Beat 1 egg well for the egg wash.
  3. Lightly brush the bottom and inside walls of each graham crust with the egg wash. Don't saturate it.
  4. Remove and let them cool for about 5–10 minutes.
  5. Bake the crusts 5–7 minutes at 350°F.
    6. The thin egg layer will cook into a very light seal, helping prevent the mango/cheesecake moisture from making the graham crust soggy.
    Don't overbake the crusts during this step—the goal is just to set the egg wash, not brown the graham crust.
Bake
  1. Place both on a baking sheet and bake at 325°F for approximately 35–45 minutes.
  2. Reduce oven temperature to 325°F before adding the cheesecake filling.
  3. Start checking at 35 minutes
    4. They're done when: The edges are set and the center still has a gentle jiggle when the pan is moved.
    Don't wait for the center to become completely firm in the oven—it will continue setting as it cools.
Cool
  1. Turn the oven OFF.
  2. Leave the cheesecakes in the cooling oven for 45–60 minutes.
  3. Remove and let them cool at room temperature for 1–2 hours.
  4. Refrigerate for at least 6 hours, preferably overnight.

Notes

Get the Mango Sauce Recipe.

Baking Notes:

Mango stays separate from the batter → it’s layered and swirled into the cheesecake while filling the crusts.
Cornstarch is included → 2 tablespoons to help give the filling some additional structure.
Sugar: Regular granulated cane sugar is recommended for a clean, neutral sweetness. Sugar in the Raw can be substituted if desired; it gives the cheesecake a warmer, more honey-like flavor that pairs nicely with mango. Because Sugar in the Raw has larger crystals, it may need to be ground finer or given additional mixing time to dissolve properly.

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