Baked Hummingbird Cheesecake

Baked Hummingbird Cheesecake
20 Mins
Prep time
95 Mins
Cooking time
Serves 10

What you need

  • 1 cup plain flour
  • 90g butter, chopped
  • 2 cups caster sugar
  • pinch of salt
  • 1/4 cup walnuts, chopped
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 2/3 cup caster sugar
  • 3/4 cup mashed bananas
  • 1/2 cup (small tin) crushed pineapple, drained
  • 3 eggs
  • 1/3 cup sour cream
  • cream and passion fruit pulp for serving

How to make it

  1. 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.
  2. BEAT PHILLY and sugar with an electric mixer on low speed until smooth. Fold in mashed bananas, pineapple, eggs and sour cream until combined.
  3. 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.