Are you looking for a little something different to take to one of those many holiday functions you will soon be attending...?!?
Well do I have a treat for you!?!
Cranberry Banana Cheesecake
-&-
YES...it is as delicious as it sounds!?!
Since I love cranberries I was intrigued with this the moment I saw it
-&-
after tasting it - I was hooked...!?!
This is a wonderful refreshing -&- different twist on the holiday favorite of cheesecake!?!
What are you waiting for...you know you want to make one right now!?!
Cranberry Banana Cheesecake
Ingredients:
* 2 cups graham cracker crumbs
* 3/4 cup + 2 tablespoons sugar, divided
* 1/2 teaspoon ground cinnamon
* 1/3 cup margarine, melted
* 1 can (16 oz.) whole berry cranberry sauce
* 1-1/2 teaspoons cornstarch
* 3 packages (8 oz. each) light cream cheese, softened
* 2 teaspoons lemon peel
* 1 tablespoon lemon juice
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 2 extra-ripe, medium bananas
* 3/4 cup light sour cream
Instructions:
* Combine cracker crumbs, 1/4 cup sugar, cinnamon and margarine.
Pat on bottom and 3/4 the way up side of 9 or 10-inch spring form pan.
Bake at 350°F., 10 minutes or until lightly 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 cheese mixture.
Spoon 2 cups cheese mixture into cooled crust.
Spoon cranberry filling over.
Cover with remaining cheese mixture.
* Bake for 45 minutes.
Remove from oven.
Combine sour cream and remaining 2 tablespoons 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 15 minutes more or until glaze is firm.
Cool.
* Run thin knife around inside of pan to loosen cheesecake; chill 6 hours or overnight.
Remove side of spring form pan before slicing.
Garnish with mint if desired.
* NOTE: recommend 9-inch spring form pan.
Well do I have a treat for you!?!
Cranberry Banana Cheesecake
-&-
YES...it is as delicious as it sounds!?!
Since I love cranberries I was intrigued with this the moment I saw it
-&-
after tasting it - I was hooked...!?!
This is a wonderful refreshing -&- different twist on the holiday favorite of cheesecake!?!
What are you waiting for...you know you want to make one right now!?!
Cranberry Banana CheesecakeIngredients:
* 2 cups graham cracker crumbs
* 3/4 cup + 2 tablespoons sugar, divided
* 1/2 teaspoon ground cinnamon
* 1/3 cup margarine, melted
* 1 can (16 oz.) whole berry cranberry sauce
* 1-1/2 teaspoons cornstarch
* 3 packages (8 oz. each) light cream cheese, softened
* 2 teaspoons lemon peel
* 1 tablespoon lemon juice
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 2 extra-ripe, medium bananas
* 3/4 cup light sour cream
Instructions:
* Combine cracker crumbs, 1/4 cup sugar, cinnamon and margarine.
Pat on bottom and 3/4 the way up side of 9 or 10-inch spring form pan.
Bake at 350°F., 10 minutes or until lightly 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 cheese mixture.
Spoon 2 cups cheese mixture into cooled crust.
Spoon cranberry filling over.
Cover with remaining cheese mixture.
* Bake for 45 minutes.
Remove from oven.
Combine sour cream and remaining 2 tablespoons 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 15 minutes more or until glaze is firm.
Cool.
* Run thin knife around inside of pan to loosen cheesecake; chill 6 hours or overnight.
Remove side of spring form pan before slicing.
Garnish with mint if desired.
* NOTE: recommend 9-inch spring form pan.
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