Author Notes: I fully intended this to be an appetizer cheesecake but after sampling a slice (or two!) I’d eat it for dessert also. A little sweet and spicy, I think it would be great for either course! —inpatskitchen
Makes: one 10 inch cheesecake
Ingredients
For the crust and mango-jalapeno puree
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1
cup ground pecans
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1/2
cup unseasoned panko crumbs
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1/4
cup butter, melted
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2
tablespoons granulated sugar
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2
large jalapenos, seeded and very finely diced
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2
tablespoons butter
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4
cups peeled diced mango (3 to 4 depending on size)
For the cheesecake
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16
ounces softened cream cheese
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2
tablespoons granulated sugar
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3
eggs
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1/2
cup of the mango-jalapeno puree ( save the remainder for topping the cheesecake)
Directions
For the crust and mango-jalapeno puree
- 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.
- 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.
For the cheesecake
- 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.
- 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.
- When ready to serve spread the remaining mango-jalapeno puree over the cheesecake. Cut into thin wedges to serve.