*  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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