Best Pineapple Cheesecake

Graham cracker crust filled with mixture of non-fat buttermilk, bread crumbs, ricotta cheese, egg, natural vanilla, sweetener, water, and crushed pineapple. Cheesecake is chilled in refrigerator until filling is firm.

Ingredients -

Graham Cracker Crust:
Butter-Flavored Cooking Spray
14 Double Graham Cracker Cookies, finely crushed (1 cup)
2 tablespoons Butter, melted

Pineapple Cheesecake:
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 DiabetiSweet
1/4 cup Water
1 (12 ounces) can crushed Pineapple, Packed in Natural Juice, well drained

Preparation:

Graham Cracker Crust:

1. Preheat the oven to 350°F. Lightly coat a 9" pie pan with cooking spray.

2. In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter. Press into prepared pan.

3. 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.

Pineapple Cheesecake:

1. In a food processor or blender, combine everything except the pineapple. Process until smooth. Fold in crushed pineapple.

2. Bake for 45 minutes, until set. Cool in refrigerator.

Cheesecake Making Tips -

Springform Pan

A springform pan is designed especially for the making of cheesecake. The sides have a quick release latch to allow the sides of the pan to remove easily, making removal from the pan a snap.

Cheesecake Making Tips -

Buttermilk

During the milk making process, liquid is drained from the churned milk after the fat has coagulated from butter. This liquid is combined with a bacteria culture and fermented about 12 hours at a low temperature giving it a slightly acidic tang.