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Hummingbird Cheesecake
Recipes
Hummingbird Cheesecake
12 servings
5 hours, 20 minutes total (Active 40 minutes)

Ingredients

For crust
  • ½ cup unsalted butter
  • Cooking spray
  • Nonstick aluminum foil
  • 12 cinnamon graham crackers
  • ¾ cup chopped pecans
  • ⅔ cup dried banana chips
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground allspice
  • ½ teaspoon kosher salt
For topping
  • 2 tablespoons cold unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup chopped pecans
  • Caramel sauce (optional)
For filling
  • 24 oz cream cheese
  • 2 medium, ripe bananas
  • 1 cup granulated sugar
  • 1 (3.4 oz) package instant banana pudding mix
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • 3 large eggs
  • ½ teaspoon vanilla extract

Steps

    1. Prepare crust. Preheat oven to 325°F. Melt butter. Coat 9-inch springform pan with spray, wrap outside of pan with aluminum foil, and set aside.
    2. Combine graham crackers, pecans, banana chips, granulated sugar, allspice, and salt in food processor bowl; pulse in very fine crumbs. Stir in melted butter until thoroughly blended.
    3. Press crumb mixture firmly into bottom and partially up sides of prepared pan. Bake crust 10 minutes, then remove from oven and let stand 15 minutes or until cooled.
    4. Prepare topping. Chop cold butter coarsely. Combine flour, brown sugar, and cinnamon. Cut in butter using pastry blender or 2 forks until mixture resembles fine crumbs. Stir in pecans and chill until ready to use.
    5. Prepare filling. Set cream cheese out to soften; mash bananas (about ½ cup). Combine in large bowl: cream cheese, granulated sugar, pudding mix, flour, and salt. Beat with electric mixer until fluffy and blended. Mix in eggs 1 at a time, scraping down sides of bowl after each. Add vanilla and mashed bananas; mix until well incorporated. Pour filling into cooled crust.
    6. Place springform pan inside roasting pan. Pour 2 inches warm water into roasting pan around springform pan; bake 75 minutes. Sprinkle with chilled topping and bake 12–15 more minutes until cheesecake center is nearly set.
    7. Place roasting pan on wire rack to cool (about 1 hour). Remove springform pan from roasting pan; cover and chill 2 hours (or overnight) until cold. Drizzle with caramel sauce, if using. Serve.

Amount per 1⁄12 recipe serving: Calories 580, Total Fat 41g, Sat Fat 20g, Trans Fat 1g, Chol 130mg, Sodium 440mg, Total Carb 52g, Fiber 2g, Total Sugar 35g, (Incl. 28g Added Sugars), Protein 8g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 4%