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Chocolate Hummingbird Cheesecake

Chocolate Hummingbird Cheesecake

Chocolate Hummingbird Cheesecake - a decadent dark chocolate cheesecake is baked directly on top of a banana pecan cake base; all in the same pan at the same time!
Course Dessert
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 16 servings
Author Barry C. Parsons


For the Hummingbird Cake Base

  • 1 ½ cups flour
  • ½ cup white sugar
  • ½ cup brown sugar
  • ¼ tsp salt
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • 2 eggs
  • ½ cup canola oil
  • ½ cup roughly chopped toasted pecans Toast pecans for 5 minutes at 350 degrees for 5 minutes tossing twice before chopping
  • 2 small bananas ripe but firm NOT MUSHY (cut in quarters length-ways and cubed)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp vanilla extract

For the Chocolate Cheesecake Top

  • 1 pound cream cheese 2 8oz blocks
  • ¾ cup sugar
  • 2/3 cup cocoa
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup whipping cream

For the Chocolate Ganache Glaze

  • 1 cup chocolate chips
  • ¼ cup whipping cream
  • Whole toasted pecans for garnish optional


To prepare the Hummingbird Cake Base

  1. Preheat oven to 325°. Grease a 9 or 10 inch spring form pan and line bottom with parchment paper. Grease the paper as well and dust the pan lightly with flour.
  2. Sift together flour, salt, baking soda, baking powder,cinnamon and nutmeg.
  3. Mix the sugars, eggs and oil until light and fluffy.
  4. Fold in the dry ingredients until not quite completely mixed.
  5. Finally fold in the chopped nuts and chopped bananas. Pour batter into the prepared pan.

To prepare the Chocolate Cheesecake top

  1. Blend together cream cheese, sugar, and cocoa. Add the eggs one at a time blending until smooth after each addition. Finally blend in the whipping cream and vanilla and mix until smooth.
  2. Spoon the cheesecake mixture evenly over the Hummingbird Cake batter in the springform pan and bake at 300 degrees F for 1 hour and 15 minutes. Cool completely in the pan before removing it to a serving plate. Garnish with chocolate ganache and toasted pecans if desired.

To prepare the chocolate ganache glaze

  1. Simply melt the chocolate chips and whipping cream together in a double boiler until smooth. It helps speed things up if you heat the whipping cream in the microwave for 15 seconds or so first.