Recipe - Banana Pudding Cheesecake

One fourth cup Reducedfat vanilla
wafercrumbs
2 Containers; (8ounce)
reducedfat soft cream
cheese
2/3 cup Sugar
One half cup Egg substitute
2 Egg whites
1 cup Light sour cream
1 pack (3ounce) banana cream
pudding mix
3 tablespoon Skim milk
1 teaspoon Vanilla extract
2 small Bananas; cut or sliced up
1 teaspoon Lemon juice
Three fourths cup Reducedcalorie frozen
whipped topping; thawed
4 Reducedfat vanilla wafers;
cut in half

Sprinkle wafer crumbs over bottom of an 8inch 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. Makes
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

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1032 by Suzy Wert SuzyWert@aol.com on Jan
22, 1998