Thai Peanut Butter Mango Cheesecake
Who wants to go on a nutty adventure? If you are a cheesecake lover this new flavour twist is one you won't want to miss. As you know I love trying new peanut butter and especially baking with it. Let yourself wander with thai peanut butter and make this Thai Peanut Butter Mango Cheesecake. This thai flavoured peanut butter can be used in your favourite soups, sauces and marinades too! I can't wait for you to try it, especially made into this beautiful cheesecake. Happy baking friends!
- 11/29/2021
- 8-12 slices
- 2 hr 40 min
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Ingredients
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of granulated sugar
- ¼ cup of melted butter
- 1 -8 ounce package of cream cheese
- ½ cup THAI peanut butter (taste wander brand)
- 1 egg
- 2 tbsp granulated sugar
- 2 small diced mangoes
- 1 tbsp of granulated sugar
- Optional whip cream topping ( about 1 cup )
Directions
- Step 1
- You will need an 8 inch pie plate.
- Step 2
- In a medium size bowl add graham cracker crumbs and granulated sugar set aside.
- Step 3
- In a microwaveable dish melt the butter, add it into the graham cracker crumbs mixture and stir until evenly coated. Press into an 8 inch pie plate. Bake in the oven at 350 Degrees Fahrenheit for 8 minutes. Remove from the oven and let cool while you prepare the filling.
- Step 4
- In a stand mixer with a paddle attachment add cream cheese. Beat on medium speed for about 30 seconds, add in the peanut butter, egg and sugar. Beat on medium speed for about 2 minutes until fully incorporated and fluffy.
- Step 5
- Use a rubber spatula and place the mixture on top of the graham cracker crust and smooth out the top until even. Bake in the oven for 18 minutes. Remove from the oven and cool completely. Place in the refrigerator for up to 2 hours.
- Step 6
- While the cheesecake is cooling, dice up two mangoes and toss with sugar. Place the sliced mango on top of the cheesecake.
- Step 7
- Optional- add whip cream topping to the top of the cheesecake when you are ready to enjoy.
- Step 8
- Cheesecake is best enjoyed the day it is made. Store leftover cheesecake in the refrigerator for up to 3 days.
