Oh my goodness, let me tell you about this passion fruit mango cheesecake gingersnap crust! It’s like a tropical vacation on a plate. I still remember the first time I made it for a family gathering. Everyone was raving about the creamy texture and how the sweet mango pairs perfectly with the tangy passion fruit. And that gingersnap crust? It adds this delightful crunch that just takes it over the top! Trust me, when you slice into this cheesecake, the aroma alone will have everyone swooning. Each bite is like a little slice of sunshine, and you won’t believe how easy it is to whip up. Seriously, your friends and family will be begging for the recipe!
Ingredients for Passion Fruit Mango Cheesecake Gingersnap Crust
- 1 1/2 cups gingersnap crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup mango puree
- 1/2 cup passion fruit puree
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
How to Prepare Passion Fruit Mango Cheesecake Gingersnap Crust
Step 1: Preheat and Prepare the Crust
First things first—let’s get that oven preheating to 350°F (175°C). While it warms up, grab a bowl and combine your gingersnap crumbs with the melted butter. Mix it well until it resembles wet sand. Now, take a springform pan and press that mixture into the bottom evenly. You want it nice and compact, so don’t be shy about using your fingers or the back of a measuring cup to pack it down. Pop the crust in the oven for about 10 minutes to set, then let it cool completely. This step is crucial for that perfect base!
Step 2: Make the Cheesecake Filling
Now, let’s whip up that creamy filling! In a large mixing bowl, beat the softened cream cheese and sugar together until it’s super smooth—no lumps allowed! Then, here’s a little secret: add the eggs one at a time, mixing well after each addition. This helps to keep your cheesecake light and fluffy. Once all the eggs are in, gently mix in the mango puree, passion fruit puree, vanilla extract, and lemon juice. Trust me, the aroma is just heavenly! Make sure everything is well combined, and you’re ready for the next step.
Step 3: Assemble and Bake
Time to bring it all together! Pour that luscious filling over your cooled gingersnap crust, spreading it out evenly. Now, carefully place it in the oven and bake for about 50-60 minutes. You’ll know it’s done when the edges are set but the center has a slight jiggle—don’t worry, it’ll firm up as it cools. Once it’s done baking, turn off the oven and let the cheesecake cool inside with the door ajar for about an hour. This helps prevent cracks! Finally, transfer it to the fridge and let it chill for at least 4 hours before serving. Patience is key, but oh boy, is it worth it!
Why You’ll Love This Recipe
- Quick preparation time—perfect for busy bakers!
- Unique tropical flavors of mango and passion fruit that brighten any day.
- Decadently creamy texture that melts in your mouth.
- Crunchy gingersnap crust adds a delightful contrast.
- Impressive dessert that’s sure to wow your guests.
- Easy to customize with toppings like whipped cream or fresh fruit.
Tips for Success
Alright, let’s chat about some tips to ensure your passion fruit mango cheesecake gingersnap crust turns out absolutely perfect! First, make sure all your ingredients are at room temperature—this helps everything blend beautifully and contributes to that creamy texture we all love. When mixing, don’t rush it! Take your time and really beat the cream cheese and sugar until they’re smooth and fluffy. As for baking, keep an eye on it; every oven is a little different, so check for that slight jiggle in the center to avoid overbaking. And here’s a pro tip: after refrigerating, serve it with a dollop of whipped cream and a sprinkle of fresh fruit on top for that extra wow factor! Your guests will be so impressed!
Nutritional Information
Just a quick note before we dive into the numbers: nutritional values can vary based on the specific ingredients and brands you use, so these figures are estimates. Each slice of this delightful passion fruit mango cheesecake gingersnap crust contains about 320 calories, 20g of fat, and 4g of protein. You’ll also be getting 30g of carbohydrates, with 24g of sugar and 1g of fiber. It’s a treat, so enjoy it in moderation! Remember, indulging in a slice of happiness is what it’s all about!
FAQ Section
Can I use different crusts? Absolutely! If you’re not a fan of gingersnap cookies, you can swap it out for a graham cracker crust or even an Oreo crust for a fun twist.
What if I can’t find passion fruit puree? No worries! You can use fresh passion fruit if you can find it, or substitute with another tropical fruit puree like guava or even extra mango puree.
How do I know when the cheesecake is done? The edges should be set, but the center will have a slight jiggle. Remember, it will continue to firm up as it cools!
Can I make this cheesecake in advance? Yes! This cheesecake actually tastes better after a day in the fridge, so feel free to make it a day or two ahead of time.
How should I store leftovers? Store any leftovers in an airtight container in the fridge for up to 5 days. Just make sure it’s well covered to keep it fresh!
Storage & Reheating Instructions
To store your leftover passion fruit mango cheesecake gingersnap crust, simply cover it tightly with plastic wrap or transfer it to an airtight container. It’ll stay fresh in the fridge for up to 5 days—though I doubt it’ll last that long because it’s just too delicious! If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 2 months. When you’re ready to indulge again, just thaw it in the fridge overnight. No reheating needed—enjoy it chilled right from the fridge for the best flavor and texture!
For more information on the health benefits of mango and passion fruit, check out this Healthline article.
For tips on making the perfect cheesecake, visit this Food Network guide.
If you’re interested in exploring more dessert recipes, check out our dessert category.
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Passion Fruit Mango Cheesecake Gingersnap Crust in 3 Steps
- Total Time: 4 hours 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A creamy cheesecake made with passion fruit and mango on a crunchy gingersnap crust.
Ingredients
- 1 1/2 cups gingersnap crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup mango puree
- 1/2 cup passion fruit puree
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine gingersnap crumbs and melted butter.
- Press mixture into the bottom of a springform pan.
- Bake crust for 10 minutes and cool.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in mango puree, passion fruit puree, vanilla extract, and lemon juice.
- Pour filling over the cooled crust.
- Bake for 50-60 minutes until set.
- Cool in the oven with the door ajar, then refrigerate for at least 4 hours.
Notes
- Ensure all ingredients are at room temperature.
- Use fresh or frozen fruit puree.
- Top with whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: passion fruit mango cheesecake gingersnap crust
