*  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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