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.
Title: Banana pudding cheesecake
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
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.
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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