Banana Pudding Cheesecake
A delightful company dessert that can be made in advance. This banana cream cheesecake recipe hits all the right decadent notes. 158
Ingredients
| ¼ | cup |
vanilla wafer crumbs
reduced-fat |
* |
| 16 | -ounces |
cream cheese (reduced-fat)
soft |
* |
| ⅔ | cup |
sugar
|
|
| ½ | 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
|
|
| ¾ | 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 (7.3 oz)
