Banana pudding cheesecake
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Banana pudding cheesecake
  Pudding    Cakes    Bananas    Cheesecakes  
Last updated 6/12/2012 1:06:48 AM. Recipe ID 32464. Report a problem with this recipe.
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      Title: Banana pudding cheesecake
 Categories: Cakes
      Yield: 12 Servings
    1/4 c  Reduced-fat vanilla
      2    Containers; (8-ounce)
           -reduced-fat soft cream
    2/3 c  Sugar
    1/2 c  Egg substitute
      2    Egg whites
      1 c  Light sour cream
      1 pk (3-ounce) banana cream
           -pudding mix
      3 tb Skim milk
      1 ts Vanilla extract
      2 sm Bananas; sliced
      1 ts Lemon juice
    3/4 c  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.
       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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Recipe ID 32464 (Apr 03, 2005)

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