Banana Pudding Cheesecake Lower-Fat
CATEGORIES
INGREDIENTS
- Servings: 12
- 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
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 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.