A bright and fruity mango peach cheesecake made with fresh fruit, and with a macadamia nut and shortbread crust!
Do I post too many cheesecake recipes? Is there such a thing? NO. There is not. I think I only know one person who doesn’t like cheesecake. Last I checked, that person is my brother. I think he hates cream cheese, but then he recently said that he likes carrot cake which usually has cream cheese frosting. Maybe he likes cream cheese if it’s mixed with lots of sugar. Therefore, he might like cheesecake now. I don’t know. Jeff, if you’re reading, what’s the latest?
He also doesn’t like coffee. Isn’t he weiiiird?
This Mango Peach version is in keeping with the tropical kick I’ve been on lately! The cheesecake is rich, smooth, and creamy, with fresh mango and peach puree baked right into the batter. It’s fresh and fruity and actually makes this cheesecake feel light and bright, where cheesecake can sometimes feel too heavy. The crust…. it’s heavenly. You can’t skip on adding the macadamia nuts. They cost are fortune, but they truly enhance the tropical boost to this cheesecake and add a toasty and nutty flavor to the shortbread crust.
I’ve been pretty MIA this week, and I’d apologize for that, but maybe you found it to be sort of a relief? Either way, if you need me, I’ll be at Sephora for the fourth time this week shopping the VIB sale. Happy Friday!!!
- 1 - 11 oz. package shortbread cookies
- ½ c. macadamia nuts
- 1 tbsp. sugar
- 3 tbsp. butter, melted
- 3 - 8 oz. packages cream cheese, softened
- 1 c. sugar
- 3 eggs
- 1 tsp. vanilla
- zest of 1 orange, or ½ tsp. orange extract
- 2 peaches or nectarines, peeled and sliced
- 1½ mangos, peeled and sliced
- 1 peach or nectarine, peeled and chopped
- ½ of a mango, peeled and chopped
- 2 tbsp. sugar
- optional garnish: whipped topping
- Using a food processor, pulse the shortbread cookies until crumbly. Pour them into a large bowl.
- Using the food processor, pulse the macadamia nuts until they are finely chopped. Add them to the cookie crumbs.
- Add the sugar and melted butter to the cookie crumbs and mix until butter is incorporated.
- Press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese until smooth.
- Beat in sugar.
- Beat in eggs, one at a time, mixing well after each addition.
- Beat in vanilla and orange zest.
- In a food processor, puree the fruit until smooth.
- Fold the fruit puree into the cream cheese mixture.
- Pour into the prepared crust.
- Bake at 325 degrees for 50-60 minutes, or until the edges are set, and the center is still slightly jiggly.
- Cool completely.
- Combine the chopped fruit and sugar in a small bowl. Toss to coat. Spoon over cheesecake. EAT!