Hummingbird Cheesecake Cake

This delicious Hummingbird Cheesecake Cake consists of two moist layers of hummingbird cake with a creamy layer of cheesecake in between. It is such an impressive, flavorful dessert and perfect for special occasions!

We've made many "cheesecake cakes" over the years. If a cake flavor tastes great with cream cheese frosting, it is going to taste great with a layer of cheesecake!

We've made carrot cheesecake cake, red velvet cheesecake cake, strawberry cheesecake cake, pumpkin cheesecake cake, and our popular lemon cheesecake cake as well.

Hummingbird cake is a southern favorite, with fantastic flavor from bananas, crushed pineapple, pecans, and a hint of cinnamon. It is a classic cake recipe that pairs perfectly with a creamy layer of cheesecake. So decadent!

Hummingbird Cheesecake Cake

You can find the full, printable recipe at the bottom of this post. Here is a quick look at our steps!

For the Cheesecake Layer

Hummingbird Cake & Cream Cheese are the perfect match! Don't be intimidated by the cheesecake layer- it is much easier to make than you would think!

Just as with our Strawberry Cheesecake Cake and others, we like to make the cheesecake layer first. It is simple and quick to make, but it needs plenty of time to bake and cool.

For the Water Bath

When making cheesecake, some bakers wrap the bottom of the springform pan in foil and bake it in a water bath. However, we prefer this alternate method that works very well: 

Place a 9x13 sheet cake pan or casserole dish, etc. filled with about an inch or so of water in the oven on a lower rack and then preheat the oven to 300 degrees F. This step promotes even baking and prevents the cheesecake layer from cracking.

• Line the bottom of a 9 inch springform pan with a circle of parchment paper.
• In a mixing bowl, mix softened cream cheese until smooth. (We used a handheld electric mixer).
• Mixing at low speed, add the granulated sugar, salt, and all purpose flour.
• Add vanilla extract and sour cream to the cream cheese mixture. Mix at low speed until smooth and incorporated. Add the eggs one at a time. Mix until well combined.

• Pour the cheesecake batter into springform pan lined with parchment and place on a rack just above the pan of water.

• Bake for 45 minutes. The cheesecake should be set at this point- it may jiggle slightly.
• Turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open. (This helps the cake to cool without cracking.)
• Then, allow the cheesecake to cool on the countertop.
• Then, place foil on the pan and chill in the freezer for 2-3 hours. If you are not in a hurry, you can refrigerate the cake for 5-6 hours or overnight.

For the Hummingbird Cake Layers

Since we used a 9 inch springform pan for our cheesecake layer, we baked our hummingbird cake layers in 9 inch pans also.

This hummingbird cake recipe is very simple- no need for electric mixer for the cake layers. Here's a quick look at our steps!

• Preheat the oven to 350 degrees. Grease and flour two 9 inch pans. (We like to line with parchment paper also.)
• Combine the all purpose flour, sugar, baking soda, salt, and ground cinnamon in a bowl. Whisk to blend. Next, add the eggs and vegetable oil, stirring with a spoon until the dry ingredients are moistened. Add the vanilla extract, crushed pineapple, pecans, bananas and stir until combined.
• Divide batter between the two prepared 9 inch cake pans.
• Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.

Assembling the Cake

Once the hummingbird cake layers are cool and your cheesecake layer has chilled until firm, it's time to assemble the cake!

• Place the first cake layer on your cake base or cake pedestal. Spread with a thin layer of cream cheese frosting.

• Next for the cheesecake layer: If the sides of the cheesecake appear to be sticking to the pan at all, run a thin knife (heated with hot water) around the inside of the cake pan to release . Then, release the sides of the springform pan.
• Carefully turn the cheesecake upside down onto the first cake layer. remove the bottom of the springform pan. If it sticks at all, use a thin, hot knife to slide between the pan and the cake to release.
• Peel away the parchment paper from the cheesecake if you haven't already. It matches the color of the cheesecake and so be careful not to forget this step! ;0)

• Next, spread a thin layer of cream cheese frosting onto the cheesecake layer and top with the second layer of hummingbird cake. Fill in any gaps between the frosting and frost the top and sides of the cake as usual.
• **In the photos, the cheesecake layer looks thick, in reality, each layer is about the same thickness (and fairly thin). The height of the cake after frosting is approximately 3.5 inches.

Cheesecake Cakes and More

We hope that you enjoy this Hummingbird Cheesecake Cake recipe! Make sure to check out our other hummingbird cakes, including our Classic Hummingbird Cake, Hummingbird Cake from Cake Mix, Hummingbird Cupcakes, Hummingbird Coconut Cake, and Hummingbird Bundt Cake!

We also have many cheesecake cake recipes for you! Here are just a few of our favorites.

Thanks so much for stopping by today! Make sure to check out our full collection of favorite cake recipes as well as hundreds of cake decorating video tutorials!

Hummingbird Cheesecake Cake

BY Melissa and Bebe

This decadent Hummingbird Cheesecake Cake consists of two layers of hummingbird cake with a light and creamy cheesecake layer in between!

Course: Dessert

Servings: 12

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Ingredients

For the Hummingbird Cake Layers

• ▢ 3 cups all purpose flour (375g)
• ▢ 2 cups sugar (400g)
• ▢ 1 teaspoon baking soda (5g)
• ▢ ½ teaspoon salt (3g)
• ▢ 1 teaspoon ground cinnamon (3g)
• ▢ 3 large eggs, room temperature, lightly beaten (If in a hurry, place the 3 eggs in a bowl of warm water for 5 minutes to reach room temp.)
• ▢ 1 cup vegetable oil (we use canola oil) (215g)
• ▢ 1½ teaspoons vanilla extract (6g)
• ▢ 1 can crushed pineapple, undrained (8oz or 227g)
• ▢ 1 cup chopped pecans (100g)
• ▢ 1¾ cup ripe bananas, mashed (about 4 large bananas) (392g)

For the Cheesecake Layer

• ▢ 16 (oz) Cream Cheese, softened (We used two 8 oz packages of full fat cream cheese.)
• ▢ 1 cup (200g) white/granulated sugar
• ▢ ¼ teaspoon salt
• ▢ 3 large eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for five minutes.)
• ▢ 3 Tablespoons (23g) All Purpose Flour
• ▢ ¾ cup (182g) Sour Cream
• ▢ 1 teaspoon vanilla extract

For the Cream Cheese Frosting

• ▢ 2 sticks (226g) unsalted butter, softened
• ▢ 16 oz cream cheese, softened (We use two 8 oz packages cream cheese, full fat)
• ▢ 2 teaspoons (8g) vanilla extract
• ▢ ½ teaspoon (2g) salt
• ▢ 6 to 6 ½ cups (690g to 747g) confectioners sugar

Instructions

For the Cheesecake Layer

• Place a 9x13 (or similar size) pan filled with one inch of water on a rack in the bottom ⅔ of the oven. (Just under the rack where your cheesecake layer will bake)
• Preheat oven to 300 degrees F
• Line the bottom of a 9 inch spring form pan with a circle of parchment paper.
• In a mixing bowl, mix softened cream cheese until smooth.
• Mixing at low speed, add sugar, salt, flour.
• Add vanilla extract and sour cream. Mix at low speed until smooth and incorporated. Add eggs one at a time. Mix until well combined.
• Pour the cheesecake batter into springform pan lined with parchment and place on a rack just above the pan of water.
• Bake for 45 minutes. The cheesecake should be set at this point- it may jiggle slightly.
• Turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open. (This helps the cake to cool without cracking.)
• Then, allow the cheesecake to cool on the countertop. Then, place foil on the pan and chill in the freezer for 2-3 hours. If you are not in a hurry, you can refrigerate the cake for 5-6 hours or overnight.

For the Hummingbird Cake Layers

• Preheat the oven to 350 degrees, Grease and flour two 9 inch pans. (We like to line with parchment paper also.)
• Combine the first 5 ingredients in a large mixing bowl. Whisk to blend. Add eggs and oil, stirring with a spoon until the dry ingredients are moistened. Do not beat the mixture. Add the vanilla, pineapple, pecans, bananas and stir until combined.
• Divide batter between the two prepared 9 inch cake pans.
• Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.

For the Cream Cheese Frosting

• Cut the softened butter into slices and add to the bowl of your mixer. Mix on low to medium speed until the butter is softened and smooth.
• Cut the softened cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
• Add the vanilla. Gradually add the powdered sugar, mixing on low speed until blended. Cover the bowl with a towel if needed to keep down the cloud of powdered sugar.
• Increase mixing speed to medium and mix until fluffy. Don't over mix or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Assembling the Cake

• Place the first cooled or chilled hummingbird cake layer on the cake plate or pedestal. Spread with a thin layer of cream cheese frosting.
• For the cheesecake layer, run a thin knife (I like to heat it with hot water) between the cake and side of the springform cake pan to help prevent sticking.
• Release the sides of the springform pan.
• Carefully, place the cheesecake upside down onto the first cake layer. remove the bottom of the cake pan. If it sticks at all, use a thin, hot knife to slide between the pan and the cake to release.
• Remove the parchment if you haven't already! ;0)
• Spread the cheesecake layer with a thin layer of frosting. Top with the top hummingbird cake layer.
• *If your cheesecake layer is slightly wider than your cake layers, just trim away the excess with a hot knife.
• Frost the cake as usual. If at any time the frosting becomes too soft, or the layers are sliding, just pop it in the freezer for 15 minutes to firm things up. (And you can refrigerate the bowl of frosting also as needed.)
• This cake should be refrigerated. We like to remove from the refrigerator about an hour before serving to allow the cake time to warm and soften a bit.

Notes

**In the photos, the cheesecake layer looks thick, in reality, each layer is about the same thickness (and fairly thin). The height of the cake after frosting is approximately 3.5 inches.

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