Mango Coconut Cheesecake Cake
Tropical Mango Coconut Cheesecake Cake
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
24 oz cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup canned coconut milk
1 cup mango puree
1/2 cup shredded coconut
Fresh mango slices and toasted coconut flakes for garnish
Directions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press mixture into the bottom of the prepared pan to form the crust.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
Divide the cream cheese mixture into two equal parts. Mix the coconut milk into one part and the mango puree into the other.
Pour the coconut mixture over the crust, spreading evenly. Carefully spoon the mango mixture on top.
Sprinkle shredded coconut over the top.
Bake in the preheated oven for 50-60 minutes, or until the center is set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, garnish with fresh mango slices and toasted coconut flakes.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 30 minutes
Kcal: 450 kcal | Servings: 12 servings
