Cranberry Banana Cheesecake

Mirj's Note:

I got this from the Dole Company. This is a really different idea, especially good for a Thanksgiving if you don't want to serve pumpkin pie.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 2 cups graham cracker crumbs (I like to use leftover cookie crumbs.)
• ¾ cup sugar
• 2 tablespoons sugar
• ½ teaspoon ground cinnamon
• 1⁄3; cup margarine , melted
• 1 (16 ounce) can whole berry cranberry sauce
• 1 ½ teaspoons cornstarch
• 3 (8 ounce) packages light cream cheese , softened
• 2 teaspoons grated lemons, rind of
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 large extra ripe bananas
• ¾ cup light sour cream

Directions:

1. Combine crumbs, 1/4 cup sugar, cinnamon and margarine.
2. Pat on bottom and up sides of a 9 or 10 inch springform pan.
3. Bake at 350 degrees F for 10 minutes or until golden brown.
4. Cool.
5. Combine cranberry sauce and cornstarch in saucepan.
6. Cook, stirring, until sauce boils and thickens.
7. Remove 1/2 cup for topping; set aside.
8. Beat cream cheese, 1/2 cup sugar, lemon peel, lemon juice, vanilla and salt.
9. Puree bananas (1 cup); blend into mixture.
10. Spoon 2 cups cheese mixture into crust.
11. Spoon cranberry filling over.
12. Cover with remaining cheese mixture.
13. Bake for 45 minutes.
14. Remove from oven.
15. Combine sour cream and 2 Tbsp. sugar and spread over top.
16. Spoon reserved 1/2 cup cranberry topping in center to form a circle.
17. Gently swirl cranberry and sour cream.
18. Return to oven 10 minutes or more until glaze is firm.
19. Cool.