Cranberry banana cheesecake

Yield: 12 Servings

Measure Ingredient
2 cups Graham cracker crumbs; (I like to use leftover cookie crumbs)
¾ cup Sugar
2 tablespoons Sugar
½ teaspoon Ground cinnamon
⅓ cup Margarine; melted
1 can Whole berry cranberry sauce; (16 oz.)
1½ teaspoon Cornstarch; (or 1 tsp potato starch)
3 packs 8 oz each; light cream cheese, softened
2 teaspoons Grated lemon peel
1 tablespoon Fresh lemon juice
1 teaspoon Vanilla extract
¼ teaspoon Salt
2 larges Extra ripe bananas
¾ cup Light sour cream

(Dole Food Company)

Combine crumbs, ¼ cup sugar, cinnamon and margarine. Pat on bottom and up sides of a 9 or 10 inch spring form pan. Bake at 350 degrees for 10 minutes or until golden brown. Cool.

Combine cranberry sauce and cornstarch in saucepan. Cook, stirring, until sauce boils and thickens. Remove ½ cup for topping; set aside.

Beat cream cheese, ½ cup sugar, lemon peel, lemon juice, vanilla and salt. Puree bananas (1 cup), blend into mixture. Spoon 2 cups cheese mixture into crust. Spoon cranberry filling over. Cover with remaining cheese mixture.

Bake for 45 minutes. Remove from oven, combine sour cream and 2 Tbsp.

Sugar, spread over top. Spoon reserved ½ cup cranberry topping in center to form a circle. Gently swirl cranberry and sour cream. Return to oven 10 minutes or more until glaze is firm. Cool.

BUBBEG (Sherry Greenberg) In the South burbs of Chicago Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry <nlberry@...> on Dec 19, 1997

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