2 cups graham cracker crumbs (I like to use leftover cookie crumbs.)
3/4 cup sugar
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/3 cup margarine, melted
1 (16.00 ounces) can whole-berry cranberry sauce
1-1/2 teaspoons cornstarch
3 (8.00 ounces) packages light cream cheese, softened
2 teaspoons grated lemon, rind of
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large extra ripe bananas
3/4 cup light sour cream
Combine crumbs, 1/4 cup sugar, cinnamon and margarine.
Pat on bottom and up sides of a 9 or 10 inch springform pan. Bake at 350 degrees F for 10 minutes or until golden brown. Cool.
Combine cranberry sauce and cornstarch in a saucepan. Cook, stirring, until the 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 mixture.
Spoon 2 cups cheese mixture into crust. Spoon cranberry filling over. Cover with remaining cheese mixture.
Bake for 45 minutes. Remove from the oven.
Combine sour cream and 2 Tbl. sugar and spread over the top.
Spoon reserved 1/2 cup of cranberry topping in the center to form a circle. Gently swirl cranberry and sour cream.
Return to the oven for 10 minutes or more until the glaze is firm. Cool.
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