SPLENDA MANGO CHEESECAKE

[Kitchen Witch]

SPLENDA MANGO CHEESECAKE

Crust
1 1/2 cups graham cracker crumbs
1/4 cup SPLENDA® Sugar Blend for Baking
1/3 cup butter, melted

Filling
3 large ripe mangoes, peeled and coarsely chopped
2 tablespoons SPLENDA® Sugar Blend for Baking
3 (8-ounce) packages reduced-fat cream cheese
2/3 cup SPLENDA® Sugar Blend for Baking
1/2 teaspoon almond extract
4 large eggs

Optional Garnishes: mango slices, kiwi slice, and strawberry slices.

Crust Directions
PREHEAT oven to 325° F.
COMBINE graham cracker crumbs, SPLENDA® Sugar Blend for Baking and butter, mixing well. Firmly press crumb mixture in bottom and 1-inch up the side of a 9-inch spring form pan. Bake for 12 minutes. Cool on a wire rack.
Filling Directions
COMBINE mango and 2 tablespoons of SPLENDA® Sugar Blend for Baking in a blender or food processor; process until smooth. Set aside.
BEAT cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA® Sugar Blend for Baking and almond extract. Add eggs, one at a time, beating just until blended after each addition (do not over beat). Add mango purée and beat just until blended. Pour mixture into prepared crust.

BAKE for 1 hour and 20 minutes or until center is almost set. Remove from oven and cool on a wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake and release sides of pan. Garnish with mango, kiwi and strawberry slices.

Note: To ripen mangoes, place them in a paper bag at room temperature. Once ripened, mangoes can be stored in a plastic bag and placed in the refrigerator for several days.