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
Preheat oven to 325-degrees.
Mix vanilla wafer crumbs, butter and three packets sweetener in bottom of a 9-inch spring form pan. Reserve 1-tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up the inside of pan. Bake in preheated oven until crust is lightly browned, about eight minutes. Cool on wire rack.
Beat cream cheese and 3/4-cup sweetener in a large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan. Place cheesecake in oven. Bake in preheated oven until just set in center, 45-50 minutes. Remove from oven, sprinkle with reserved crumbs. Cool completely.
Refrigerate eight hours or overnight. Remove side of pan; place cheesecake on serving plate. Serve with fresh fruit if desired.
- Filling can be baked without the crust.
- It is strongly recommended you do not use imitation vanilla, as it won't have near the flavor enhancement that all natural vanilla does.
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