Crust INGREDIENTS
1 cup of graham crumbs
1/2 cup gingersnap crumbs
5 Tbsp melted butter
Filling
1 lb cream cheese softened to room temperature
1 cup sour cream
1 cup sugar
2 large bananas
3/4 tsp cinnamon
1/4 tsp ground clove
4 slightly beaten eggs
1/3 cup coconut cream
1/2 cup pureed fruit (apple, apricot, etc...)
METHOD
Put 1 cup of graham crumbs and 1/2 cup ginger snap crumbs into the bottom
of a 9 inch springform pan. Add 5 Tbsp melted butter to the crumbs and mix
well. Push a little of the crumb mixture up the sides of the pan and make
a crust on the bottom with the remaining crumbs To make the filling Mix 1
lb cream cheese softened to room temperature with 1 cup sour cream Slowly
add 1 cup sugar Add 2 large bananas Add 3/4 tsp cinnamon Add 1/4 tsp
ground clove Add 4 slightly beaten eggs and mix slowly Add 1/3 cup coconut
cream Add 1/2 cup pureed fruit (apple, apricot, etc...) Put the filling
into the pan on top of the crumb mixture Bake at 400 F for 35 - 40 minutes
Let cool and remove from pan
.
1 cup of graham crumbs
1/2 cup gingersnap crumbs
5 Tbsp melted butter
Filling
1 lb cream cheese softened to room temperature
1 cup sour cream
1 cup sugar
2 large bananas
3/4 tsp cinnamon
1/4 tsp ground clove
4 slightly beaten eggs
1/3 cup coconut cream
1/2 cup pureed fruit (apple, apricot, etc...)
METHOD
Put 1 cup of graham crumbs and 1/2 cup ginger snap crumbs into the bottom
of a 9 inch springform pan. Add 5 Tbsp melted butter to the crumbs and mix
well. Push a little of the crumb mixture up the sides of the pan and make
a crust on the bottom with the remaining crumbs To make the filling Mix 1
lb cream cheese softened to room temperature with 1 cup sour cream Slowly
add 1 cup sugar Add 2 large bananas Add 3/4 tsp cinnamon Add 1/4 tsp
ground clove Add 4 slightly beaten eggs and mix slowly Add 1/3 cup coconut
cream Add 1/2 cup pureed fruit (apple, apricot, etc...) Put the filling
into the pan on top of the crumb mixture Bake at 400 F for 35 - 40 minutes
Let cool and remove from pan
.
