For topping

1 cup whipped cream

½ cup crushed pine apple

½ cup Chopped nuts (pecan or almonds, I used sea almonds)

Cherries from small bottle red cherries in syrup



Combine the Apollo crumbs and melted butter. Press into the bottom of a 10 inch spring form pan that has been lined with parchment or wax paper. Set aside.


Beat the cream cheese until creamy. Add the eggs, vanilla, sweetened condensed milk and corn flour and beat again.


Stir in the banana puree by hand. Pour into the spring form pan. Drop spoonful’s of pie filling on top of the cheesecake and swirl gently.


Bake at 200 degrees Celsius for 1 hour and 15 minutes, just when you shake the pan only the middle giggles little bit. Remove from the oven and place on a wire rack to cool. Refrigerate for at least 4 hours.


In a small saucepan, bring the whipping cream to a low boil. Remove from the heat immediately and add the chocolate. Let it sit for 1 – 2 minutes. Stir until melted and creamy. Pour on top of the chilled cheesecake and smooth out. Garnish with Cool Whip, crushed pine apple and cherries if desired. Keep refrigerated.

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