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Mango Peach Cheesecake with Macadamia Crust

A bright and summery mango peach cheesecake made with fresh fruit puree, and with a macadamia nut and shortbread crust!
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 slices
Author Sarah @ The Gold Lining Girl

Ingredients

Macadamia Shortbread crust:

  • 1 - 11 oz. package shortbread cookies
  • 1/2 c. macadamia nuts
  • 1 tbsp. sugar
  • 3 tbsp. butter melted

Mango Peach Cheesecake:

  • 3 - 8 oz. packages cream cheese softened
  • 1 c. sugar
  • 3 eggs
  • 1 tsp. vanilla
  • zest of 1 orange or 1/2 tsp. orange extract
  • 2 peaches or nectarines peeled and sliced
  • 1 1/2 mangos peeled and sliced

Mango Peach topping:

  • 1 peach or nectarine peeled and chopped
  • 1/2 of a mango peeled and chopped
  • 2 tbsp. sugar
  • optional garnish: whipped topping

Instructions

For crust:

  1. Using a food processor, pulse the shortbread cookies until crumbly. Pour them into a large bowl.
  2. Using the food processor, pulse the macadamia nuts until they are finely chopped. Add them to the cookie crumbs.
  3. Add the sugar and melted butter to the cookie crumbs and mix until butter is incorporated.
  4. Press into the bottom of a 9-inch springform pan.

For cheesecake:

  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Beat in sugar.
  3. Beat in eggs, one at a time, mixing well after each addition.
  4. Beat in vanilla and orange zest.
  5. In a food processor, puree the fruit until smooth.
  6. Fold the fruit puree into the cream cheese mixture.
  7. Pour into the prepared crust.
  8. Bake at 325 degrees for 50-60 minutes, or until the edges are set, and the center is still slightly jiggly.
  9. Cool completely.

For topping:

  1. Combine the chopped fruit and sugar in a small bowl. Toss to coat. Spoon over cheesecake. EAT!