Recipe of Banana Pudding Cheesecake - Food Recipes

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Banana Pudding Cheesecake

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

Ingredients - 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 - - - - - - - - - - - - - - - - - -