Banana-Walnut Cheesecake 2

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“This is a re-make of my other banana cheese cake. It's a similar recipe but with a more intense banana flavor and more walnuts. This once also has a topping for added banana flavor. I made this and brought it to work to share and it disappeared by lunch time. The comments about the crust was that it tasted a lot like banana bread. I will usually place a pie plate filled with water on the rack under the cheesecake to create a waterbath effect.”
1hr 50mins
1 cheesecake

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. To make crust: blend crumbs, 1/2 cup walnuts, 2 tablespoons sugar, and 1/2 teaspoon cinnamon. Mix in melted butter until mixture is crumbly.
  3. Press mixture into bottom of 9 inch springform pan. Bake 5 minutes. Cool.
  4. To make filling: beat cream cheese until light.
  5. Add 1/2 cup sugar, 1/2 cup brown sugar, zest of 1 lemon, vanilla, and 3/4 teaspoon cinnamon.
  6. Stir in well mashed bananas until incorporated.
  7. Add 1 egg at a time taking care not to over mix. Stir in 1/2 cup finely chopped walnuts.
  8. Pour into cooled crust.
  9. Bake 20 minutes at 350°F.
  10. Rotate pan and bake 25 minutes at 300°F.
  11. Rotate pan and bake at 225F until center is just set approximately 15 minutes longer.
  12. Let cool in oven until room temperature. Set in refrigerator until well chilled.
  13. Once well chilled, toss sliced bananas in remaining lemon juice to help prevent browning. Mix sour cream and 3 tablespoons of sugar and spread on top of cheese cake. Add sliced bananas. Enjoy!

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