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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Pineapple Cheesecake Squares

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

Cheesecake squares with crushed pinapple topping.

Rating:
Prep Time:	15 minutes
Cook Time:	25 minutes
Difficulty:	Easy

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	83.1

Total Carbs	13.7 g

Dietary Fiber	0.4 g

Sugars	8.6 g

Total Fat	1.6 g

Saturated Fat	0.3 g

Unsaturated Fat	0.3 g

Potassium	44.8 mg

Protein	3.5 g

Sodium	108.5 mg

Dietary Exchanges 1.6 Fat, 0.3 Fruits, 0.1 Other Carbs, 0.3 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Graham Crust 1.5
1 1/2 cup Cracker Crumbs, graham, plain 0.25
0 1/4 tsp ground nutmeg 0.5
0 1/2 tsp ground cinnamon 2.0
2 tbsp honey 1.5
1 1/2 tbsp light olive oil

Cheesecake Filling 1.0
1 cup fat free cream cheese 0.25
0 1/4 cup sugar 5.0
5 each egg whites 0.6667
0.6667 cup Juice, pineapple, unsweetened, with add vitamin C, canned 1.0
1 cup Cheese, ricotta, fat free 1.0
1 tsp vanilla extract

Pineapple Topping 20.0
20 oz Unsweetened crushed pineapple with juice 1.0
1 cup cold water 0.25
0 1/4 cup white all purpose flour 0.25
0 1/4 cup sugar

Directions

Graham Crust

Preheat oven to 350°F degrees. Spray a 13 x 9 x 2 inch pan with cooking spray.
In medium bowl, use a fork to blend graham cracker crumbs, nutmeg, cinnamon, honey, and oil.
Press firmly onto bottom of prepared pan; set aside.

Cheesecake Filling

In food processor, blender, or with electric mixer, combine all ingredients until smooth, scraping sides.
Pour over crust; bake 25 to 30 minutes or until center is set. Cool on rack about 30 minutes.

Pineapple Topping

Drain pineapple over a 4-cup glass measuring cup and add enough water to measure 1 cup; reserve crushed pineapple.
Use a whisk or fork to mix in flour and sugar until smooth.
Microwave on high 2 minutes, stir, and microwave another 2 minutes, stirring every minute or until thickened.
Stir in reserved crushed pineapple. Let cool, and spread over cooled cheesecake.
Cover loosely and refrigerate about 4 hours or overnight. Cut into 2-inch squares to serve.