Mango Creamsicle Swirl Cheesecake
1-3/4 cup cinnamon graham cracker crumbs (about 24 crackers)
1/2 cup toasted coconut, finely chopped
2 tablespoons sugar
4 tablespoons butter, melted
1 medium mango, seeded, peeled and chopped
1/4 cup sugar
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon butter
1 egg, slightly beaten
2 pkgs. (8 oz. each) reduced-fat cream cheese; softened
1 pkg. (8 oz.) cream cheese, softened
1-1/4 cups sugar
1 teaspoon vanilla
4 eggs, slightly beaten
3 tablespoons frozen orange juice concentrate, thawed toasted coconut shreds (optional)
mango slices (optional)
fresh mint leaves (optional)
Preheat oven to 350ºF. For crust, in a medium bowl combine graham cracker crumbs, the 1/2 cup coconut, and the 2 tablespoons sugar. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan. Bake in a 350ºF oven for 5 minutes. Let cool. Reduce oven temperature to 325ºF.
For mango curd, process chopped mango in a blender container or food processor bowl until smooth. In a small heavy saucepan combine mango puree, the 1/4 cup sugar, 1 tablespoon orange juice concentrate, and 1 tablespoon butter. Cook and stir over medium heat until bubbly. Stir half of the mixture into the 1 slightly beaten egg. Pour egg mixture into saucepan. Cook and stir until bubbly; cook and stir 2 minutes more. Transfer mango curd to a small bowl. Cover surface with plastic wrap and chill 1 hour.
For cheese filling, in a large mixing bowl beat reduced-fat and regular cream cheese, the 1-1/4 cups sugar and vanilla with an electric mixer until smooth. Beat in eggs until just combined. Transfer 1 cup of the cheese mixture to a small bowl. Stir the remaining 3 tablespoons orange juice concentrate into the 1 cup cheese mixture; set aside. Pour remaining cheese mixture into crust- lined pan. Spoon orange-cheese mixture and mango curd atop cheese filling. With a knife, gently swirl fillings. Place the pan in a shallow baking pan.
Bake in a 325ºF. oven for 75-80 minutes or until a 2-1/2-inch area around the outside edge appears in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan and cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Garnish with coconut shreds, mango slices and mint leaves, if desired.