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All of the elements of a classic hummingbird cake come together here in decadent cheesecake form. Layers of banana cheesecake, pineapple-pecan praline sauce, vanilla cheesecake, and white chocolate ganache are all stacked into a pecan-coconut graham cracker crust for a show-stopping dessert you won’t soon forget. Despite the intimidation factor that often surrounds making cheesecakes at home, we highly encourage you to give this one a go. In all honesty, cheesecakes are much easier to make—and make well—than you’d probably think. A layered cheesecake like this one is certainly simpler to pull off than baking, assembling, and frosting a traditional layer cake. So break out your springform pan with confidence—you’ve got this.

Recipe by MyRecipes February 2017


Credit: Hannah Burkhalter

Recipe Summary

Serves 12 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 °. Grease the inside of a 9-inch springform pan; wrap the bottom of the pan in a layer of alumni foil and place on a rimmed baking sheet.

  • To make the crust, whisk together the graham cracker crumbs, ground pecans, coconut, sugar, and salt in a medium bowl until well combined. Pour the melted coconut oil over the crumb mixture and stir to coat mixture evenly. Firmly press the crumb mixture into an even layer along the bottom and partially up the sides of the springform pan. 

  • To prepare the filling, melt the butter in a medium saucepan over medium heat. Add the pineapple to pan. Stir in the sugar and the pecans; cook, stirring frequently, until sugar melts, about 1-2 minutes. Stir in heavy cream and bring to a simmer. Stir in corn syrup; bring mixture to a simmer. Simmer, stirring frequently, until the mixture begins to thicken to a saucy consistency, about 15 to 20 minutes. Set sauce aside to cool completely. 

  • Place cream cheese in a large bowl and beat with an electric mixer at medium speed until fluffy. Beat in sugar until will combined and fluffy; reduce speed to medium-low. Add eggs, one at a time, mixing until each is just combined. Mix in 1 teaspoon lemon juice and vanilla. Transfer about 1/3 of the cream cheese mixture to a separate, smaller bowl. 

  • Place the bananas, egg yolk, and remaining 2 teaspoons lemon juice in the bowl of a food processor; process until smooth. Mix banana mixture into the larger bowl containing about 2/3 of the cream cheese mixture. Pour banana-cream cheese mixture into crust in pan. Gently spoon the pineapple-pecan mixture evenly over the banana layer. Gently spoon the remaining plain vanilla-cream cheese mixture over top of the pineapple-pecan layer, smoothing to cover. Transfer the springform pan on the rimmed baking sheet to the oven; bake at 350 ° for 45 to 55 minutes or until center is nearly set. Cool completely, in the pan, on a wire rack. Cover and refrigerate 8 hours. 

  • To finish the cheesecake, gently run a knife around the edge of cheesecake to loosen from the pan. Remove the sides of the springform pan. Combine cream and chocolate in a small saucepan over low heat. Cook, stirring constantly with a rubber spatula, until chocolate is melted and mixture is smooth; remove from heat. Pour the white chocolate mixture evenly over the top of cheesecake, smoothing it into an even layer and allowing it to pour over the edges. Garnish the cake with banana chips, pineapple, coconut, and pecans, if desired.