This Mango-Swirl Cheesecake combines rich, tangy cheesecake with homemade mango sauce layered and swirled right into the filling. Two smaller cheesecakes make this recipe perfect for entertaining, gifting, or keeping one all to yourself.

Mango-Swirl Cheesecake

A creamy homemade cheesecake swirled with sweet, tangy mango sauce and baked in two buttery graham-cracker crusts.

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Prep Time 25

Cook Time 50

Total Time 8 30

Servings: 10 Slices

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

16 oz Cream cheese — 2 × 8-oz blocks softened
¾ cup Sugar in the Raw
1 cup Sour cream
3 Large eggs
1 Additional egg for the crust egg wash
2 tsp Vanilla extract
2 Tbsp Cornstarch
1½ cups Mango sauce
1 9-oz premade graham-cracker crust

Equipment

1 Baking Pan for overflow while baking

Method

Pre-treat the Graham Crusts

Preheat oven to 350°F.
Beat 1 egg thoroughly for the egg wash.
Lightly brush the bottom and inside walls of the 9-oz graham-cracker crust with the egg wash. Don’t saturate the crust.
Bake the empty crust for 5–7 minutes at 350°F.
Remove and let cool for 5–10 minutes.
Reduce oven temperature to 325°F.

The egg wash creates a light seal that helps keep the graham crust from becoming soggy.

Make the Cheesecake Filling

Beat the 16 oz softened cream cheese until completely smooth.
Add ¾ cup Sugar in the Raw and beat thoroughly.
Add 2 Tbsp cornstarch and mix until incorporated.
Mix in 1 cup sour cream.
Add the 3 eggs, one at a time, mixing just until incorporated.
Mix in 2 tsp vanilla.
Do not mix the mango sauce into the cheesecake batter.

Fill and Swirl

Because the 9-oz crust is going to be very full, work carefully.

Add a layer of cheesecake batter to the crust.
Spoon some mango sauce over the batter.
Add another layer of cheesecake batter.
Add more mango sauce toward the top.
Gently swirl the mango through the filling using a knife, skewer, or toothpick.

Use the 1½ cups mango sauce as desired, but don't force all of it into the crust if doing so would cause overflow. Leave some headroom at the top.

This is the part that caused the problem with the previous cheesecake—the filling was right at the physical limit of the crust.

Bake

Bake at 325°F for approximately 50–65 minutes.
Begin checking around 50 minutes.

The cheesecake is ready when:

* The edges are set.

* The center still has a gentle jiggle when the cheesecake is carefully moved.

Don't wait for the center to become completely firm in the oven.

Cool

Turn the oven OFF.
Leave the cheesecake in the cooling oven for 45–60 minutes.
Remove from the oven.
Cool at room temperature for 1–2 hours.
Refrigerate for at least 6 hours, preferably overnight.

Notes

Get the Mango Sauce Recipe.

Important Notes:

Single 9-oz crust: This is the original, very full configuration, so don’t overfill it.
Mango sauce: Keep it separate from the cheesecake batter and layer/swirl it into the filling.
Cornstarch: 2 Tbsp provides additional structure.
Sugar in the Raw: Gives the cheesecake the slightly deeper, honey-like flavor you noticed previously.
Egg-wash pre-treatment: 350°F for 5–7 minutes.
Cheesecake baking: 325°F after the crust has been pre-treated.

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