Happy (almost) New Year! Now that Christmas has passed, many are planning New Year’s Eve Parties and party food ideas. I will be posting many appetizer recipes ideas this week, but I wanted to give you a great dessert recipe to think about first.
It goes without saying that almost everyone loves a good cheesecake and in this recipe, the cranberries add a festive touch that will surely impress…
Holiday Cranberry Banana Cheesecake (Yield 12)
Preparation: 30 min.
Bake Time: 70 min.
Cool Time: 2 hr.
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 DOLE® Bananas
3/4 cup light sour cream
1. 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.
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); blend into cheese mixture. 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.
NOTE: recommend 9-inch spring form pan.
Photo and recipe courtesy of Dole.