Cranberry Banana Cheesecake

One of my favorite desserts of all time is Cheesecake Factory’s banana cheesecake, my momma got me hooked. It’s so fluffy and not overly sweet tasting.

Making this Cranberry Banana Cheesecake has reminded me of my old favorite and inspired me to create a rendition of the simple banana cheesecake from the Factory sometime soon.

I love the crust on this cheesecake! {Can you say cinnamon graham crackers?!}

Bananas are naturally fat free and their creamy texture allows you to cut back on the fat in recipes. This recipe uses reduced-fat cream cheese! It has a hint of lemon making it slightly tart yet sweet.

What dessert will you have at Thanksgiving? How about Cranberry Banana Cheesecake?

Cranberry Banana Cheesecake
from www.dole.com
serves 12

Ingredients
2 cups graham cracker crumbs {i used cinnamon graham crackers}
3/4 cup + 2 tablespoon sugar, divided
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
1 can (16 oz) whole berry cranberry sauce
1 1/2 teaspoon corn starch
3 packages (8 oz each) light cream cheese, softened
2 teaspoon 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

Directions
1. Combine cracker crumbs, 1/4 cup sugar, cinnamon, and butter. Pat on bottom and 3/4 way up side of 9 inch spring form pan. Bake at 350 degrees, 10 minutes or until lightly brown. Cool

2. Combine cranberry sauce and cornstarch in saucepan. Cook, stirring, until sauce boils and thickens. Remove 1/2 cup for topping; set aside.

3. Beat cream cheese, 1/2 cup sugar, lemon peel, lemon juice, vanilla, and salt. Puree bananas (1 cup) {Make sure you puree the bananas! You don’t want lumpy cheesecake!!} Spoon 2 cups cheese mixture into cooled crust. Spoon cranberry filling over. Cover with remaining cheese mixture.

4. 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.

5. 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.

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