Pineapple Chiffon Cheesecake Recipe
Servings: 12
Ingredients
- 1 1/2 c. graham cracker crumbs
- 1/4 c. sugar
- 1/2 c. melted butter (1 stick)
- 2 T unflavored gelatin (2 env.)
- 1/2 c. cool water
- 1/4 c. sugar
- 2 teaspoon cornstarch
- 1/2 c. lowfat milk
- 2 beaten egg yolks
- 2 c. cottage cheese, sieved
- 1 (8 3/4 ounce) can crushed pineapple, in heavy syrup
Directions
- To prepare topping: In a 1 qt saucepan, cook cherry pie filling over medium heat, stirring occasionally, for about 5 min. Stir in butter to heat. Add in almond extract. Refrigerate sauce. Spoon over cheesecake. Refrigerate several hrs before serving. Makes 10-12 servings.This can be made a day or possibly more in advance. Use 9 inch spring bottom pan. To unmold, press carefully on bottom of pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 12 servings | |
| Calories 284 | |
| Calories from Fat 108 | 38% |
| Total Fat 12.26g | 15% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 383mg | 16% |
| Potassium 131mg | 4% |
| Total Carbs 37.76g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 20.62g | 14% |
| Protein 6.47g | 10% |
