Serves: 8
Total Calories: 242
1. In small bowl combine crumbs and 1 tablespoon sugar. Stir in margarine or butter. Set aside.
2. In small mixing bowl beat cream cheese, 1/2 cup sugar and flour on medium speed of electric mixer until fluffy. Add lemon juice and peel. Beat until combined. Add egg, beating until just combined.
3. Fold mango into cream cheese mixture. Pour into crust. Sprinkle with crumb mixture. Bake at 350°F for 30 to 35 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 4 hours.
4. Garnish as desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Mango-Pango Cheesecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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