Recipe - Cranberry Banana Cheesecake

2 cup Graham cracker crumbs; (I
like to use leftover cookie
crumbs)
Three fourths cup Sugar
2 tablespoon Sugar
One half teaspoon Ground cinnamon
1/3 cup Margarine; melted
1 cn Whole berry cranberry
sauce; (16 oz.)
1 One half teaspoon Cornstarch; (or 1 tsp
potato starch)
3 pack 8 ounce each; light cream
cheese, softened
2 teaspoon Grated lemon peel
1 tablespoon Fresh lemon juice
1 teaspoon Vanilla extract
One fourth teaspoon Salt
2 lg Extra ripe bananas
Three fourths cup Light sour cream

(Dole Food Company)

Combine crumbs, One fourth 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 One half cup for topping; set aside.

Beat cream cheese, One half 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 One half 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 JEWISHFOOD digest V97 #329 by Nancy Berry nlberry@prodigy.net
on Dec 19, 1997