Cranberry Banana Cheesecake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I got this from the Dole Company. This is a really different idea, especially good for a Thanksgiving if you don't want to serve pumpkin pie. Ingredients:
2 cups graham cracker crumbs (i like to use leftover cookie crumbs.) |
3/4 cup sugar |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
1/3 cup margarine, melted |
1 (16 ounce) can whole berry cranberry sauce |
1 1/2 teaspoons cornstarch |
3 (8 ounce) packages light cream cheese, softened |
2 teaspoons grated lemons, rind of |
1 tablespoon fresh lemon juice |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
2 large extra ripe bananas |
3/4 cup light sour cream |
Directions:
1. Combine crumbs, 1/4 cup sugar, cinnamon and margarine.
2. Pat on bottom and up sides of a 9 or 10 inch springform pan.
3. Bake at 350 degrees F for 10 minutes or until golden brown.
4. Cool.
5. Combine cranberry sauce and cornstarch in saucepan.
6. Cook, stirring, until sauce boils and thickens.
7. Remove 1/2 cup for topping; set aside.
8. Beat cream cheese, 1/2 cup sugar, lemon peel, lemon juice, vanilla and salt.
9. Puree bananas (1 cup); blend into mixture.
10. Spoon 2 cups cheese mixture into crust.
11. Spoon cranberry filling over.
12. Cover with remaining cheese mixture.
13. Bake for 45 minutes.
14. Remove from oven.
15. Combine sour cream and 2 Tbsp. sugar and spread over top.
16. Spoon reserved 1/2 cup cranberry topping in center to form a circle.
17. Gently swirl cranberry and sour cream.
18. Return to oven 10 minutes or more until glaze is firm.
19. Cool.
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