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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)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Jeanne's "I Can't Believe This is Healthy" Pineapple Cheesecake

Source: Jeanne Maack

A spin on tradition cheesecake using sour cream, pineapple, and ricotta and cream cheese with a coconut crust.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	206.9

Total Carbs	12.6 g

Dietary Fiber	1.9 g

Sugars	7.4 g

Total Fat	14.0 g

Saturated Fat	10.3 g

Unsaturated Fat	0.2 g

Potassium	40.6 mg

Protein	6.5 g

Sodium	150.1 mg

Dietary Exchanges 14.0 Fat, 0.4 Fruits, 0.1 Starch,

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

Directions

Pineapple Cheesecake Filling

Preheat oven to 350°F. Spray a cookie sheet lightly with cooking spray. Using one cup of the coconut, scatter it over the sheet and place in the preheated oven for 10 to 12 minutes, stirring occasionally to toast the coconut.
Lightly butter the bottom and sides of a 9" x 12" baking pan. Mix toasted coconut with baking mix and place in greased pan; lightly press into bottom with fingertips. Using 3/4 cup of untoasted coconut, pat around sides of the baking dish. Set aside while preparing filling.
In a mixing bowl, combine ricotta cheese, cream cheese, pineapple with juice, lemon extract, baking mix, salt, eggs, lemon juice, and 1/4 cup Splenda. Beat on low for 2 minutes until well combined. Do not over beat.
Pour into prepared crust and smooth with a spatula. Bake at 350°F for 35 to 40 minutes. Remove from oven and allow to cool for 20 minutes.

Cheesecake Topping

In small bowl, combine coconut extract, sour cream, and 2 tsp. Splenda with a spatula; spread on top of baked cheesecake.
Return to oven and bake for 10 minutes at 400°F. Remove from oven and allow to cool. Refrigerate overnight.