Best Pineapple Cheesecake Recipe
Diabetic Friendly Recipe
Best Pineapple Cheesecake has just enough butter, along with butter flavored cooking spray in a tasty graham crust. Filled with a wonderful, creamy, pineapple-rich flavor with ingredients that may surprise you.
Graham Cracker Crust:
Butter-flavored cooking spray
1 cup finely crushed graham crackers
2 tablespoons melted butter
1/2 cup non-fat buttermilk
1 slice white bread
1/3 cup part-skim ricotta cheese
1 large egg
2 tablespoons natural vanilla
6 packets sweetener
1/4 cup water
1 12-ounce can crushed pineapple, packed in natural juice, well drained
To prepare crust: Preheat the oven to 350 degrees. Lightly coat a 9-inch pie pan with cooking spray. In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter. Press into prepared pan. Bake for 15 minutes, until lightly browned. (Since ovens vary in temperature, check after 12 minutes. Do not allow it to over-brown.) Cool before filling.
To prepare filling: In a food processor or blender, combine everything except the pineapple. Process until smooth. Fold in crushed pineapple. Bake for 45 minutes, until set. Cool in refrigerator. Recipe makes six servings.
Filling can be baked without the crust.
Recipe makes 1 pie for 8 individual servings
Calories: 190; Total Fat: >8g; Saturated Fat: 3.9g; Protein: 5g; Carbohydrates: 24mg; Cholesterol: 51mg; Sodium: 212mg; Fiber: 1g;
Calories from Fat: 38 percent
Exchanges: 1-1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 fat