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Mango-Pango Cheesecake

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    Source: www2.kelloggs.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B9, B12, H, C, D, E
    MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/4 cup Keebler Graham Cracker Crumbs

    2. 1 tablespoon sugar

    3. 1 tablespoon margarine or butter, melted

    4. 12 ounces reduced- fat cream cheese, softened*

    5. 1/2 cup sugar

    6. 2 tablespoons all-purpose flour

    7. 2 tablespoons lemon juice

    8. 1 tablespoon grated lemon peel

    9. 1 egg

    10. 1 cup cubed, peeled mango

    11. 1 Keebler Ready Crust Shortbread Pie Crust

    Instructions Jump to Ingredients ↑

    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 350F 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.

    5. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

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