Hummingbird Cheesecake

Ingredients

• For the Crust
• 1 cup graham cracker crumbs
• 1 cup finely ground pecan halves
• 2/3 cup sweetened flaked coconut
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 6 tablespoons coconut oil, melted
• For the Filling
• 3 tablespoons unsalted butter
• 1 cup fresh pineapple, cut into 1/4-inch pieces
• 1/2 cup light brown sugar
• 1/2 cup coarsely chopped pecans
• 2 tablespoons heavy whipping cream
• 2 tablespoons light corn syrup
• 4 (8-oz.) packages cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon lemon juice, divided
• 2 teaspoons vanilla extract
• 2 large ripe bananas
• 1 large egg yolk
• For the Topping
• 1/4 cup heavy whipping cream
• 6 ounces premium baking white chocolate (such as Ghirardelli), coarsely chopped
• banana chips, optional
• chopped fresh pineapple, optional
• lightly toasted flaked coconut, optional
• lightly toasted pecan halves, optional

How to Make It

1. Preheat oven to 350 °. Grease the inside of a 9-inch springform pan; wrap the bottom of the pan in a layer of alumni foil and place on a rimmed baking sheet.
   

   
   

2. To make the crust, whisk together the graham cracker crumbs, ground pecans, coconut, sugar, and salt in a medium bowl until well combined. Pour the melted coconut oil over the crumb mixture and stir to coat mixture evenly. Firmly press the crumb mixture into an even layer along the bottom and partially up the sides of the springform pan. 
To prepare the filling, melt the butter in a medium saucepan over medium heat. Add the pineapple to pan. Stir in the sugar and the pecans; cook, stirring frequently, until sugar melts, about 1-2 minutes. Stir in heavy cream and bring to a simmer. Stir in corn syrup; bring mixture to a simmer. Simmer, stirring frequently, until the mixture begins to thicken to a saucy consistency, about 15 to 20 minutes. Set sauce aside to cool completely. 
3. Place cream cheese in a large bowl and beat with an electric mixer at medium speed until fluffy. Beat in sugar until will combined and fluffy; reduce speed to medium-low. Add eggs, one at a time, mixing until each is just combined. Mix in 1 teaspoon lemon juice and vanilla. Transfer about 1/3 of the cream cheese mixture to a separate, smaller bowl. 
4. Place the bananas, egg yolk, and remaining 2 teaspoons lemon juice in the bowl of a food processor; process until smooth. Mix banana mixture into the larger bowl containing about 2/3 of the cream cheese mixture. Pour banana-cream cheese mixture into crust in pan. Gently spoon the pineapple-pecan mixture evenly over the banana layer. Gently spoon the remaining plain vanilla-cream cheese mixture over top of the pineapple-pecan layer, smoothing to cover. Transfer the springform pan on the rimmed baking sheet to the oven; bake at 350 ° for 45 to 55 minutes or until center is nearly set. Cool completely, in the pan, on a wire rack. Cover and refrigerate 8 hours. 
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6. To finish the cheesecake, gently run a knife around the edge of cheesecake to loosen from the pan. Remove the sides of the springform pan. Combine cream and chocolate in a small saucepan over low heat. Cook, stirring constantly with a rubber spatula, until chocolate is melted and mixture is smooth; remove from heat. Pour the white chocolate mixture evenly over the top of cheesecake, smoothing it into an even layer and allowing it to pour over the edges. Garnish the cake with banana chips, pineapple, coconut, and pecans, if desired.