Ingredients:

  • 1 ½ cups crushed Digestive Biscuits (or Graham Crackers)
  • ½ cup finely chopped Pecans (toasted)
  • 2 Tbsp Granulated Sugar (for crust)
  • 1 tsp Ground Cinnamon (for crust)
  • 6 Tbsp Unsalted Butter, melted
  • 4 (8 oz) blocks Full-Fat Cream Cheese (room temperature)
  • 1 ¼ cups Granulated Sugar (for filling)
  • 2 Tbsp Cornstarch
  • 4 Large Eggs (room temperature)
  • ½ cup Sour Cream (room temperature)
  • 1 tsp Vanilla Extract
  • 1 ½ tsp Ground Cinnamon (for filling)
  • ½ tsp Ground Nutmeg
  • 1 large Ripe Banana, mashed
  • ½ cup Crushed Pineapple (very well drained)
  • 1 cup Heavy Cream (for garnish)
  • 2 Tbsp Icing Sugar (for garnish)
  • ¼ cup Toasted Pecans (chopped, for garnish)
  • Dried Banana Chips (for garnish)

Instructions:

  1. Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper. Securely wrap the outside bottom and sides of the pan in 2-3 layers of heavy-duty aluminium foil.
  2. To make the crust, pulse the crushed biscuits, toasted pecans, 2 Tbsp sugar, and 1 tsp cinnamon in a food processor until fine. Add melted butter and pulse until the mixture resembles wet sand.
  3. Press the crust mixture firmly and evenly into the prepared pan bottom and slightly up the sides. Blind bake for 8 minutes. Remove and let cool.
  4. Using a stand mixer on medium-low speed, beat the room temperature cream cheese until perfectly smooth. Scrape down the sides.
  5. Gradually beat in the 1 ¼ cups sugar and cornstarch until just combined. Mix in the sour cream, vanilla, 1 ½ tsp cinnamon, and nutmeg.
  6. Beat in the eggs one at a time, mixing only until the yellow yolk disappears. Stop mixing immediately after the last egg is incorporated to avoid overmixing.
  7. Gently fold in the mashed banana and the very well-drained crushed pineapple using a rubber spatula.
  8. Pour the filling over the cooled crust. Place the foil-wrapped springform pan inside a large roasting pan.
  9. Carefully pour boiling water into the roasting pan to create a water bath (Bain-Marie), ensuring the water comes about halfway up the sides of the springform pan. Bake for 70–80 minutes. The edges should be set, but the center should still have a slight wobble.
  10. Turn off the oven. Prop the oven door slightly open (using a wooden spoon) and leave the cheesecake inside the water bath for 1 hour to cool gradually.
  11. Remove the cheesecake from the water bath, carefully remove the foil, and let it cool completely on a wire rack for another hour. Cover loosely and refrigerate for a minimum of 8 hours, or overnight.
  12. Before serving, run a thin knife around the edge, release the springform, and top with whipped cream (whipped with icing sugar) and a sprinkle of toasted pecans and dried banana chips.