Pineapple Cheesecake Directions:
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Preheat oven to 325°F (163°C).
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Mix graham cracker crumbs, 1 tbsp sugar, and melted light butter in a bowl.
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Press mixture into the bottom of a 9-inch springform pan.
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Bake crust for 10 minutes. Let cool.
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In a large bowl, beat fat-free cream cheese until smooth.
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Add monk fruit sweetener and mix well.
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Beat in eggs one at a time.
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Mix in vanilla, cornstarch, and Greek yogurt.
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Fold in the crushed pineapple.
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Pour mixture over cooled crust.
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Bake 55–65 minutes, until center is set but slightly jiggly.
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Turn off oven, crack the door, and let cool inside for 1 hour.
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Chill at least 4 hours or overnight.
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In a small saucepan, heat pineapple juice and ½ tsp cornstarch, stirring until thick.
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Stir in diced pineapple and let cool.
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Spread topping over cheesecake.
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Garnish with light whipped topping, pineapple slices, and mint leaves.
WW Points Calculation:
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Graham cracker crumbs (1 cup): 9.00
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Granulated sugar (1 tbsp): 3.00
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Light butter (2 tbsp): 3.00
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Fat-free cream cheese (3×8 oz): 12.00
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Monk fruit sweetener (¼ cup): 0.00
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Eggs (3 large): 0.00
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Vanilla extract (1 tsp): 0.00
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Crushed pineapple (1 cup): 0.00
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Cornstarch (1 tbsp + ½ tsp): 1.00
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Nonfat Greek yogurt (½ cup): 0.00
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Unsweetened pineapple juice (½ cup): 1.00
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Diced pineapple (½ cup): 0.00
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Light whipped topping (1 tbsp × 12): 3.00
Total Points: 32
Servings: 12
Per Serving: 2.67 points
Nutrition Information:
Calories: 123
Fat: 3g
Protein: 9g
Carbohydrates: 14g
Sugar: 6g
Sodium: 180mg
I'm waiting for your comments! Enjoy!
