Hummingbird Cheesecake
Hummingbird Cheesecake is a vegetarian recipe with 12 servings. One portion of this dish contains roughly 7g of protein, 39g of fat, and a total of 501 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have graham cracker crumbs, brown sugar, heavy whipping cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.
Instructions
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.
Place springform pan in a 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.
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.