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9 hours
Prep: 20 minutes
Cook: 55 minutes
327 calories per serving view nutrition facts
1 cheesecake
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| 1/4 | cup | vanilla wafer crumbs | reduced-fat |
| 16 | -ounces | cream cheese (reduced-fat) | soft |
| 2/3 | cup | sugar | |
| 1/2 | cup | liquid egg substitute | |
| 2 | each | egg whites | |
| 1 | cup | sour cream, light | |
| 3 | ounces | pudding mix | banana cream |
| 3 | tablespoons | milk, skim | |
| 1 | teaspoon | vanilla extract | |
| 2 | small | bananas | sliced |
| 1 | teaspoon | lemon juice | |
| 3/4 | cup | whipped topping, prepared | frozen, reduced-calorie, 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.
| % Daily Value* | |
| Total Fat 10.0g | 16% |
| Saturated Fat 6.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 105mg | 4% |
| Total Carbohydrate 54.0g | 18% |
| Dietary Fiber 1.0g | 6% |
| Sugars 45.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 8% | Vitamin C | 9% | |
| Calcium | 11% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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