Banana pudding cheesecake

 
                         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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