posted by Connie 06-21-98 3:02 PM
Banana Cream Cheesecake - from the "Net"
Vegetable Cooking Spray
1/4 c Reduced-fat vanilla wafers, crushed
16 oz (2 pkg) light (not No-Fat) Cream Cheese, softened
2/3 c Sugar
2 Eggs
1 c Low-fat sour cream
1/3 c Banana cream-flavoured cook-and-serve pudding mix
3 T 2% or skim milk
1 ts Vanilla extract
1-1/4 c Peeled, sliced banana
1 ts Lemon juice
3/4 c Reduced Fat Whipped Topping
8 Reduced fat vanilla wafers
Directions
Spray the bottom of a springform pan with cooking spray; sprinkle crushed wafer crumbs over bottom.
Beat cream cheese at medium speed of mixer until creamy, gradually add sugar, beating well. Add eggs, and beat well. Add sour cream and next three ingredients. Beat at low speed until just blended. Pour mixture into prepared pan.
Bake at 300° for 55 minutes. (Center will be soft but will firm when chilled). Turn off oven; partially open door. Leave cheesecake in oven for 20 minutes. Remove from oven, and carefully run a knife around the edge of the pan. Let cheesecake cool on a wire rack. Cover and chill 8 hours.
Remove cake from pan. Toss banana slices with lemon juice, and arrange over cake. Pipe whipped topping around the edge of cake; insert cookies into topping.
Adapted from Cooking Light Cookbook 1996.