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Home ยป Cranberry Banana Cheesecake

Cranberry Banana Cheesecake

By Kristina LaRue, RDN 7 Comments

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.

Kristina LaRue, RDN

Hi Iโ€™m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!

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Filed Under: sweets Tagged With: banana, cheesecake, cranberry, dessert, desserts, healthy

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Comments

  1. Bev says

    March 28, 2017 at 10:47 pm

    Any nutritional information?

    Reply
  2. como perder barriga says

    March 15, 2014 at 9:05 pm

    Wow, it looks amazing! I love cheesecake and banana! The cranberries gives the sour taste and it's mouth watering!

    Reply
  3. Enfagrow says

    December 1, 2012 at 11:41 am

    OMG! I think I just died and went to dessert heaven. Looks really really delicious. I'm gonna try this out myself. Thanks for sharing the recipe!

    Reply
  4. bakerbynature says

    November 20, 2012 at 12:54 am

    I worked at The Cheesecake Factory in college and was obsessed with the banana cream cheesecake! Ughhhh – so good! I bet this is just as amazing!

    Reply
  5. Matt says

    November 20, 2012 at 12:49 am

    I'll be over for some of this ๐Ÿ™‚

    Reply
  6. akitchenaddiction says

    November 19, 2012 at 4:45 pm

    This sounds wonderful! I've never had cheesecake with bananas in it but I love the sound of this flavor combination!

    Reply
    • Love & Zest says

      November 19, 2012 at 9:55 pm

      ahhh! you gotta try cheesecake with bananas ๐Ÿ™‚

      Reply

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Thanks for stopping by Love & Zest. Iโ€™m Kristina LaRue, RDN (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. Here on L&Z, I share healthy-ish recipes that fuel the whole family. I'm a fan of adding veggies to everything and recipes that make mom life easier.
ABOUT KRISTINA

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