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 Time30minutes
Cook Time1hour15minutes
Total Time1hour45minutes
Servings16servings
Calories457kcal
AuthorBarry C. Parsons
Ingredients
For the Hummingbird Cake Base
1 ½cupsflour
½cupwhite sugar
½cupbrown sugar
¼tspsalt
½tspbaking soda
¾tspbaking powder
2eggs
½cupcanola oil
½cuproughly chopped toasted pecansToast pecans for 5 minutes at 350 degrees for 5 minutes tossing twice before chopping
2small bananasripe but firm NOT MUSHY (cut in quarters length-ways and cubed)
1tspcinnamon
½tspnutmeg
1tspvanilla extract
For the Chocolate Cheesecake Top
1poundcream cheese2 8oz blocks
¾cupsugar
2/3cupcocoa
2eggs
1tspvanilla extract
3/4cupwhipping cream
For the Chocolate Ganache Glaze
1cupchocolate chips
¼cupwhipping cream
Whole toasted pecans for garnishoptional
Instructions
To prepare the Hummingbird Cake Base
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.
Sift together flour, salt, baking soda, baking powder,cinnamon and nutmeg.
Mix the sugars, eggs and oil until light and fluffy.
Fold in the dry ingredients until not quite completely mixed.
Finally fold in the chopped nuts and chopped bananas. Pour batter into the prepared pan.
To prepare the Chocolate Cheesecake top
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.
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
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.