Banana Pudding Cheesecake

* Exported from MasterCook *

Banana Pudding Cheesecake

Recipe By : Southern Living
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup reduced-fat vanilla wafercrumbs
2 Containers (8-ounce) reduced-fat soft
-- cream cheese
2/3 Cup sugar
1/2 Cup egg substitute
2 egg whites
1 Cup light sour cream
1 Package (3-ounce) banana cream pudding mix
3 Tablespoons skim milk
1 Teaspoon vanilla extract
2 Small bananas -- sliced
1 Teaspoon lemon juice
3/4 Cup reduced-calorie frozen whipped topping -- thawed
4 reduced-fat vanilla wafers -- cut in half


     Sprinkle wafer crumbs over bottom of an 8-inch springform pan
coated with vegetable cooking spray.
Beat cream cheese at medium speed with an electric mixer until creamy;
gradually add sugar, beating well. Add egg substitute and egg whites,
beating until blended. Add sour cream and next 3 ingredients, beating at
low speed just until blended. Pour into prepared pan.
Bake at 300° for 50 to 55 minutes. (Center will be soft but will firm
when chilled.) Turn off oven; partially open oven door. Leave cheesecake
in oven 20 minutes. Remove to a wire rack, and run a knife around edge
of pan. Cool in pan on wire rack.
Cover cheesecake, and chill 8 hours. Remove sides of pan.
Toss banana with lemon juice; arrange on top of cake. Pipe or spoon
whipped topping around edge, and insert wafer halves into topping. Makes
12 servings.

Notes: The number of fat grams in this recipe is a little high, but our rich,
creamy cheesecake is worth the splurge.

Per serving: Calories 227, Fat 9.7g.



From Southern Living Website




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