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Hummingbird Cheesecake

 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


  • 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 McCormick® Pure Vanilla Extract
  • 4 eggs, lightly beaten
  • 1 cup crushed pineapple, drained
  • 3/4 cup mashed ripe banana
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • 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

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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.
Nutritional 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.