If you’re looking for a dessert that’s easy to make, insanely delicious, and perfect for satisfying your sweet tooth, you’re in the right place. This recipe combines the flavors of classic Hummingbird Cake with the creamy goodness of cheesecake, creating a dessert that’s out-of-this-world delicious. From celebrating a special occasion to craving something sweet, this cheesecake is sure to hit the spot.

Why You’ll Love Hummingbird Cake Cheesecake

It’s the best of both worlds: Imagine the moist, flavorful goodness of Hummingbird cake combined with the rich, creamy texture of cheesecake. It’s a match made in dessert heaven!
Easy-peasy to make: Don’t let the gourmet taste fool you—this recipe is actually super simple to whip up. With just a handful of basic ingredients and easy-to-follow instructions, even beginner bakers can master this cheesecake.
Perfect for any occasion: Whether you’re hosting a dinner party, bringing dessert to a potluck, or treating yourself to a sweet indulgence, this cheesecake is always a hit. It’s versatile enough to suit any occasion.
Make-ahead option: Need to plan ahead? No problem! You can make this cheesecake ahead of time and store it in the fridge until you’re ready to serve. It’s a convenient option that takes the stress out of party planning.

Ingredients Needed To Make Hummingbird Cake Cheesecake

Gluten-free flour or all-purpose flour
Salt
Baking soda
Baking powder
Brown sugar
White sugar
Vegetable oil
Egg
Chopped pineapple
Coconut flakes
Chopped pecans
Mashed banana
Vanilla extract
Cinnamon
Cream cheese, room temperature
Sour cream
Egg yolks
Sugar
Finely chopped pineapple

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

How To Make Hummingbird Cake Cheesecake

Preheat the oven to 350°F (175°C) and spray one 9″ round cake pan with nonstick spray.
In a bowl, combine the eggs and sugars. Mix until slightly frothy, about 3-5 minutes.
Add the vegetable oil, vanilla extract, mashed bananas, and chopped pineapple. Mix for a couple of minutes.
Incorporate the dry ingredients into the mixture and mix until just combined.
Fold in the chopped pecans and coconut flakes.
Divide the batter evenly between the cake pans and bake for 45-60 minutes or until a toothpick comes out clean.

Cool the cakes completely before assembling the cheesecake.
Preheat the oven to 325°F (160°C) and spray a 9” springform pan with nonstick baking spray.
In a mixing bowl, beat the cream cheese until smooth for a couple of minutes.
Mix in the sugar and sour cream until smooth.
Add the eggs, egg yolks, mashed banana, finely chopped pineapple, vanilla extract, and ground cinnamon. Mix until just incorporated.
Pour 3/4 of the cream cheese filling into the springform pan. Add the cooled, broken-up cake on top and press down slightly.
Pour the remaining cream cheese filling on top and spread evenly.

Bake in the center of the oven for 55-65 minutes. The center will jiggle slightly, but the top should not be shiny.

Remove from the oven and let sit at room temperature for 1 hour, then place in the fridge for 8 hours before serving.
Optional: top with cream cheese frosting before serving. Enjoy!

Variations & Substitutions

For a tropical twist, add diced mango or banana slices to the cheesecake filling.
Experiment with different nuts such as walnuts or almonds for added crunch and flavor.
Drizzle caramel sauce over the top of the cheesecake before serving for extra sweetness.

Commonly Asked Questions

Can I make this cheesecake ahead of time?

Yes, you can prepare the cheesecake ahead of time and refrigerate it for up to two days before serving. Just be sure to let it sit at room temperature for about 30 minutes before serving to soften slightly.

How do I store Hummingbird Cake Cheesecake?

To keep your hummingbird cake cheesecake fresh, start by letting it cool completely. Once cooled, cover it snugly with plastic wrap or foil and pop it in the fridge. It’ll stay tasty there for around 3 to 4 days. Now, if you want to freeze it for later munching, here’s what you do: once it’s cooled, wrap it up tight in plastic wrap, then in foil for extra protection. Toss it into a freezer-safe container or bag, and don’t forget to jot down the date. Your cheesecake can chill in the freezer for a solid 2 to 3 months without losing its yumminess. When you’re ready to indulge, move it from the freezer to the fridge and let it thaw overnight.