Source: The following recipe from the Diabetic Goodie Book (©1996) was contributed by author Kathy Kochan.

Cheesecake squares with crushed pinapple topping.

Servings

Graham Crust
1.5 cup Cracker Crumbs, graham, plain
0.25 tsp ground nutmeg
0.5 tsp ground cinnamon
2 tbsp honey
1.5 tbsp light olive oil (Extra Light olive is recommended)

Cheesecake Filling
1 cup fat free cream cheese , softened
0.25 cup sugar
5 egg whites
0.67 cup Juice, pineapple, unsweetened, with add vitamin C, canned
1 cup Cheese, ricotta, fat free (or cottage cheese)
1 tsp vanilla extract

Pineapple Topping
20 oz Unsweetened crushed pineapple with juice
1 cup cold water
0.25 cup white all purpose flour
0.25 cup sugar

Graham Crust
1 Preheat oven to 350°F degrees. Spray a 13 x 9 x 2 inch pan with cooking spray.
2 In medium bowl, use a fork to blend graham cracker crumbs, nutmeg, cinnamon, honey, and oil.
3 Press firmly onto bottom of prepared pan; set aside.
Cheesecake Filling
1 In food processor, blender, or with electric mixer, combine all ingredients until smooth, scraping sides.
2 Pour over crust; bake 25 to 30 minutes or until center is set. Cool on rack about 30 minutes.
Pineapple Topping
1 Drain pineapple over a 4-cup glass measuring cup and add enough water to measure 1 cup; reserve crushed pineapple.
2 Use a whisk or fork to mix in flour and sugar until smooth.
3 Microwave on high 2 minutes, stir, and microwave another 2 minutes, stirring every minute or until thickened.
4 Stir in reserved crushed pineapple. Let cool, and spread over cooled cheesecake.
5 Cover loosely and refrigerate about 4 hours or overnight. Cut into 2-inch squares to serve.

From Kathy: "A wonderful and pretty dessert for potlucks and reunions."