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Cranberry Banana Cheesecake




Source of Recipe


Elaine


List of Ingredients




Cranberry Banana Cheesecake

2 cup Graham cracker crumbs, (I like to use leftover cookie crumbs)
3/4 cup Sugar
2 tbl Sugar
1/2 tsp Ground cinnamon
1/3 cup Margarine, melted
1 can Whole berry cranberry sauce, (16 oz.)
1/2 tsp Cornstarch, (or 1 tsp potato starch)
3 pkt 8 oz each, light cream cheese, softened
2 tsp Grated lemon peel
1 tbl Fresh lemon juice
1 tsp Vanilla extract
1/4 tsp Salt
2 lrg Extra ripe bananas



Recipe



Combine crumbs, 1/4 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 1/2 cup for topping; set aside.

Beat cream cheese, 1/2 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 1/2 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.