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Banana Pudding Cheesecake Lower-Fat

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Serves 12 | Prep Time | Cook Time

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Ingredients You'll Need

1/4 cup reduced-fat vanilla wafer crumbs
2 cont. (8 oz. each) reduced-fat soft cream cheese
2/3 cup sugar
1/2 cup egg substitute
2 egg whites
1 cup light sour cream
1 pkg. (3 oz.) banana 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 top, thawed
4 reduced-fat vanilla wafers; halved


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 300ºF 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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