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Hummingbird Cheesecake

Filled with banana and pineapple, this soft cheesecake is a refreshing finale for a holiday meal. Sweetened whipped cream makes the perfect garnish. —Linda Stemen, Monroeville, Indiana

12 ServingsPrep: 25 min. Bake: 45 min.+ chilling

Ingredients

3/4 cup graham cracker crumbs
3/4 cup toasted ground pecans
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
4 eggs, lightly beaten
1 cup DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
3/4 cup mashed ripe banana
TOPPING:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

Directions

Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan.
In a small bowl, combine the cracker crumbs, pecans and butter. Press
onto the bottom of prepared pan; set aside.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat
in vanilla. Add eggs; beat on low speed just until combined. Stir in
pineapple and banana. Pour into crust. Place springform pan in a

2 of 2

Hummingbird Cheesecake (continued)

Directions (continued)

large baking pan; add 1 in. of hot water to larger pan.
Bake at 350° for 45-50 minutes or until center is just set and
top appears dull. Remove springform pan from water bath. Cool on a
wire rack for 10 minutes. Carefully run a knife around edge of pan
to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides
of pan.
In a small bowl, beat cream until it begins to thicken. Add
confectioners' sugar and vanilla; beat until soft peaks form.
Garnish cheesecake with whipped cream. Yield: 12 servings.

Nutrition Facts: 1 slice equals 560 calories, 44 g fat (25 g saturated fat), 191 mg cholesterol, 321 mg sodium, 35 g carbohydrate, 1 g fiber, 9 g protein.