Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup sugar
– 1 cup heavy cream
– 1 cup ripe bananas, mashed (approx. 2 medium bananas)
– 1 cup crushed pineapple, drained
– 2 teaspoons vanilla extract
– 3 large eggs
– 1 tablespoon lemon juice
– Optional: slices of fresh banana and pineapple for garnish
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Oven
– Refrigerator
– Parchment paper (optional for easy removal)
Step-by-Step Instructions
First things first, let’s get that crust ready! In my kitchen, I usually start by preheating my oven to 350°F (175°C). I combine the graham cracker crumbs and melted butter in a mixing bowl until they resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s packed evenly. Bake this crust for about 10 minutes, then let it cool. This step ensures our crust has a lovely crunch to complement the creamy filling. (See the next page below to continue steps…)