A honey-sweetened banana cheesecake in a cinnamon-scented pecan graham cracker crust topped with sliced kiwifruit and strawberries.

Fruited Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
3 tablespoons butter, melted
4 tablespoons honey - divided use
3/4 cup ricotta cheese
1/2 cup plain yogurt
2 large eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 bananas, sliced
1/4 cup all-purpose flour
2 kiwis, sliced
1 cup strawberries, sliced

1. Combine graham cracker crumbs, finely chopped pecans, and cinnamon. Add melted butter and half of the honey; mix well. Press into a 9-inch pie plate. Bake at 350°F (175°C) for 10 minutes. Cool.
2. In a blender or food processor, combine ricotta cheese, yogurt, eggs, lemon juice, and vanilla; process until smooth. Add sliced bananas, flour, and remaining honey; process until smooth. Pour into the prepared crust and bake at 350°F (175°C) for 30 minutes, or until the center is set.
3. Chill.
4. Arrange sliced kiwi and sliced strawberries on top.

Makes 10 servings.