Oh my! This turned out so good! Mango and gingerbread goes great together! And if you use Splenda you will have a low-carb and diabetic friendly dessert. A big hit with the family!
- Nonstick cooking spray
- 30 gingersnaps, crumbled
- 6 tablespoons butter, melted
- 2 tablespoons sugar or Splenda
- 1/3 cup sugar or Splenda
- 1 envelope unflavored gelatin
- 1 cup boiling water
- 2 8 ounce package reduced-fat cream cheese, softened
- 1 teaspoon vanilla
- 1 medium, ripe mango, peeled, seeded, and cut up
- Juice from 1 lime
1. Lightly coat an 8-inch springform pan or a 9-inch pie plate with cooking spray; set aside. Place gingersnaps in a food processor. Cover and process until fine crumbs form. With the machine running, add melted butter and the 2 tablespoons sugar or Splenda through the opening in the lid, processing until crumbs are moistened.
2. Transfer crumb mixture to the prepared pan. Press crumb mixture evenly into the bottom and 1 inch up the sides of the pan. Set aside.
3. In a small bowl, combine the 1/3 cup sugar and the gelatin. Add the boiling water; stir about 5 minutes or until gelatin is dissolved.
4. In a large bowl, combine cream cheese and vanilla; beat with an electric mixer on medium speed until combined. Gradually add the gelatin mixture, beating until combined.
5. Pour mixture into the crust.
6. In a food processor, combine mango and lime juice; cover and process until a smooth puree. Press mango puree through a fine-mesh sieve; discard solids.
7. Drizzle 3 tablespoons of the mango puree on top of the cheesecake filling. Draw a toothpick through the puree and filling to create a marbled effect.
8. Cover and chill the cheesecake and the remaining mango puree about 3 hours or until cheesecake is firm.
9. And here it is!