Mango - Jalapeno Cheesecake

Name: Mango - Jalapeno Cheesecake
Ingredients: For the crust and mango-jalapeno puree; 1 cup ground pecans; 1/2 cup unseasoned panko crumbs; 1/4 cup butter, melted; 2 tablespoons granulated sugar; 2 large jalapenos, seeded and very finely diced; 2 tablespoons butter; 4 cups peeled diced mango (3 to 4 depending on size); For the cheesecake; 16 ounces softened cream cheese; 2 tablespoons granulated sugar; 3 eggs; 1/2 cup of the mango-jalapeno puree ( save the remainder for topping the cheesecake)

13 ingredients

5 steps

Ingredients

For the crust and mango-jalapeno puree
1 cup ground pecans
1/2 cup unseasoned panko crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
2 large jalapenos, seeded and very finely diced
2 tablespoons butter
4 cups peeled diced mango (3 to 4 depending on size)
For the cheesecake
16 ounces softened cream cheese
2 tablespoons granulated sugar
3 eggs
1/2 cup of the mango-jalapeno puree ( save the remainder for topping the cheesecake)

Directions

1

For the crust combine the pecans, panko, sugar and 1/4 cup melted butter until thoroughly combined. Pat the mixture onto the bottom of a 10 inch springform pan. Bake for 10 minutes in a preheated 350F oven.
2

For the puree, melt the 2 tablespoons butter in a small sauce pan and gently saute until the jalapeno slightly softens and becomes a little fragrant. Place the mango cubes in a blender and puree until smooth. Add the mango to the sauce pan and then heat for a few minutes just to allow the flavors to blend. Cool and set aside.
3

With a hand held electric mixture beat the cream cheese and sugar until well combined. Add the eggs, one at a time while you continue to mix. Stir in the 1/2 cup of mango-jalapeno puree.
4

Pour the cream cheese mixture into the spring form pan and bake at 325F for 25 to 30 minutes until just set. Cool and refrigerate.
5

When ready to serve spread the remaining mango-jalapeno puree over the cheesecake. Cut into thin wedges to serve.