Mango Pineapple Refrigerator Cheesecake
- Prepared graham crust for a 9 inch pie
- 1 can pineapple pie filling, chilled
- 3 8 ounce packages of cream cheese
- 1/3 cup sugar
- 1/2 cup pureed mango
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon lime juice
- 1/2 cup sour cream
Preheat the oven to 375 and line a baking sheet with parchment paper and set aside.
In a food processor, cream the cream cheese with the sugar until smooth. Add in the mango puree, the eggs, vanilla, lime juice, and sour cream and process until smooth, about 1-2 minutes. Pour into prepared pie shell.
Bake 15 minutes and then reduce temperature to 350 F and bake until just set, about 25-30 minutes longer.
Chill 4 hours or overnight. Spread on pineapple pie filling before serving.
When you want a little cheesecake in hurry, and a taste of the tropics when no flights are standing by…