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    Banana Pudding Cheesecake


    Source of Recipe


    billk54 at rc

    List of Ingredients




    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 T. skim milk
    1 t vanilla extract
    2 Small bananas sliced
    1 t lemon juice
    3/4 Cup reduced-calorie frozen whipped topping thawed
    4 reduced-fat vanilla wafers cut in half

    Recipe



    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.

 

 

 


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