Banana Pudding Cheesecake

9 hours Prep: 20 minutes Cook: 55 minutes

327 calories per serving view nutrition facts

1 cheesecake suggest servings

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Ingredients

1/4	cup	vanilla wafer crumbs	reduced-fat
16	-ounces	cream cheese (reduced-fat)	soft
2/3	cup	sugar
1/2	cup	liquid egg substitute
2	each	egg whites
1	cup	sour cream, light
3	ounces	pudding mix	banana cream
3	tablespoons	milk, skim
1	teaspoon	vanilla extract
2	small	bananas	sliced
1	teaspoon	lemon juice
3/4	cup	whipped topping, prepared	frozen, reduced-calorie, thawed
4	reduced-fat	vanilla wafers	cut in half

Directions

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.

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Nutrition Facts

Serving Size 206g

Amount per Serving

Calories 327 29% of calories from fat

	% Daily Value*
Total Fat 10.0g	16%
Saturated Fat 6.0g	32%
Trans Fat 0.0g
Cholesterol 24mg	8%
Sodium 105mg	4%
Total Carbohydrate 54.0g	18%
Dietary Fiber 1.0g	6%
Sugars 45.0g
Protein 7.0g	14%

Vitamin A	8%		Vitamin C	9%
Calcium	11%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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