Prep 20minute(s)
Ready In 95minute(s)
Serves 10
Ingredients
- Cream and passion fruit pulp for serving
- pinch of salt
- 1 cup plain flour
- 1/2 cup (small tin) crushed pineapple, drained
- 1/3 cup sour cream
- 1/4 cup walnuts, chopped
- 2 cup caster sugar
- 2/3 cup caster sugar
- 3 eggs
- 3/4 cup mashed bananas
- 500g block PHILADELPHIA Cream Cheese, softened
- 90g butter, chopped
Instructions
- Place flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Add sugar, salt and walnuts, and mix to form a crumbly dough. Press into the base of a lined 22cm springform pan. Bake at 200°C for 12-15 minutes or until lightly golden.
- Beat PHILADELPHIA and sugar with an electric mixer on low speed until smooth. Fold in mashed bananas, pineapple, eggs and sour cream until combined.
- Pour mixture into the tin. Bake at 140°C for 1 hour or until just set. Allow to cool in the oven, then transfer to the refrigerator to chill for 1-2 hours. Cut the cheesecake into slices and serve with a dollop of cream and passionfruit pulp.
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