Go Back
Print

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:

  • 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.

For cheesecake:

  • 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.

For topping:

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