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Hummingbird Cheesecake

Hummingbird Cheesecake
Servings:
12
Total Time:
5 hours, 20 minutes
Active Time:
40 minutes

Ingredients

For the crust
Cooking spray
Nonstick aluminum foil
12 cinnamon graham crackers
3/4 cup chopped pecans
2/3 cup dried banana chips
3 tablespoons sugar
1 teaspoon ground allspice
1/2 teaspoon kosher salt
1/2 cup unsalted butter, melted

For the topping
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, chopped
1/4 cup chopped pecans
Caramel sauce (optional)

For the filling
3 (8-oz) bars cream cheese, softened
1 cup sugar
1 (3.4-oz) package banana pudding mix
3 tablespoons all-purpose flour
1/2 teaspoon kosher salt
3 large eggs
1/2 teaspoon vanilla extract
2 medium ripe bananas, mashed (about 1/2 cup)

Steps

  1. Prepare the crust. Preheat oven to 325°F. Lightly coat a 9-inch springform pan with spray. Wrap outside of pan with aluminum foil; set aside.
  2. Combine graham crackers, pecans, banana chips, sugar, allspice, and salt in food processor bowl; pulse until very fine crumbs form. Stir in melted butter until thoroughly blended.
  3. Press crumb mixture firmly into an even layer along the bottom and partially up the sides of prepared pan. Bake crust 10 minutes, then remove from oven and let stand 15 minutes or until cooled.
  4. Prepare the topping. Combine flour, brown sugar, and cinnamon. Chop cold butter. Fold butter into mixture until mixture resembles fine crumbs. Add pecans and chill until ready for use.
  5. Prepare the filling. Combine in large bowl: cream cheese, sugar, pudding mix, flour, and salt. Beat with electric mixer until fluffy and blended. Add one egg at a time, scraping down the sides of bowl between each egg.
  6. Add vanilla and mashed bananas; mix on low speed until well incorporated. Pour filling into cooled crust.
  7. Place springform pan inside a roasting pan. Pour 2 inches warm water into roasting pan around springform pan; bake 75 minutes. Add chilled topping, then bake 12–15 more minutes or until cheesecake center is nearly set.
  8. Place roasting pan on wire rack to cool (about 1 hour). Remove springform pan from roasting pan; cover and chill 2 hours (or overnight) until cold. Drizzle with caramel sauce, if desired. Serve.

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Nutritional Information

CALORIES (per 1/12 recipe) 580kcal; FAT 40.00g; SAT FAT 20.00g; TRANS FAT 1.00g; CHOL 130mg; SODIUM 440mg; CARB 52g; FIBER 2.00g; SUGARS 35g; PROTEIN 8g; CALC 6%; VIT A 25%; VIT C 4%; IRON 6%

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