Cinnamon Banana Cheesecake

Recently, I’ve been craving cheesecake, thick, creamy, tangy cheesecake.


While I was in New York this summer, I had the absolute best slice at a place called the Brooklyn Diner. It was heaven. I’ve looked everywhere for their recipe but I never found it. Someone told me about Junior’s cheesecake which is supposed to be amazing too and I located a copycat recipe for that one. Well, it’s not the Brooklyn Diner’s cheesecake, but it’s pretty good. I reduced the sugar, because it was really too sweet and took out all lemon flavoring (I’m a vanilla cheesecake person). Unfortunately, we inhaled it before I even had time to snap a single picture of it…so I’ll just have to make it again.

But I had some batter left over, so  I decided to be creative and invent a cake. A banana swirled cheesecake. It was really, really good!


FYI: I’m still on the lookout for the recipe from the Brooklyn Diner if anyone has an idea of where I can find it…




Cinnamon Banana Bread

2 eggs

1/3 cup dark brown sugar

½ tsp baking soda

1 tsp baking powder

½ tsp salt

½ tsp cinnamon

1-2 very ripe bananas

1/3 cup vegetable oil

1 cup all-purpose flour


  1. Line a round cake pan with parchment paper and preheat your oven to 350 F or 180 C.
  2. In the bowl of a stand mixer, whisk eggs and brown sugar until fluffy.
  3. Add baking soda, baking powder, salt, cinnamon and bananas. Beat until homogenous.
  4. Mix in oil and flour until smooth.
  5. Pour mixture into prepared cake pan.
  6. Mix up the cheesecake batter below before placing in oven!





1 egg

¼ cup sugar

225 g cream cheese

3 tbsp heavy whipping cream

1 tsp vanilla extract

1 tbsp cornstarch


  1. Whisk egg and sugar until light and fluffy.
  2. Add whipping cream, cream cheese, cornstarch and vanilla extract and mix just until smooth. Don’t overmix!
  3. Pour over raw banana bread batter and swirl with the blade of a knife.
  4. Bake for 50 minutes.
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