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!
Chocolate Hummingbird Cheesecake
Originally published December 2008.
A little while back we featured a Carrot Cake Cheesecake that showed a cheesecake top baked at the same time on a cake base. This recipe is one that I came up with as another example of this method.
I thought that a banana pecan cake like a hummingbird cake would make an excellent base for a a chocolate cheesecake and indeed it did turn out very well.
Two layers of 2 favourite desserts!
My neighbourhood taste testers gave this one very high marks. I think it would make a very nice dessert at any holiday meal.
Chocolate Hummingbird Cheesecake
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Chocolate Hummingbird Cheesecake
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Prep Time:
30 minutes
Cook Time:
1 hour 15 minutes
Total Time:
1 hour 45 minutes
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!
Ingredients
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
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.
Nutrition Information
Yield
16
Serving Size
1 slice
Amount Per Serving
Calories 457Total Fat 29gSaturated Fat 12gUnsaturated Fat 0gCholesterol 94mgSodium 199mgCarbohydrates 47gFiber 3gSugar 32gProtein 6g
