Diabetic Pineapple Cheesecake

I found this on a diabetic recipe website and sounds great! To make the graham cracker crumbs, use a food processor or place them in a large ziploc bag and crush with the bottom of a pan or rolling pin. You could also add some fresh bananas on top when serving for a great taste!

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• Graham Cracker Crust

• 14  double graham crackers, finely crushed to measure 1 Cup
• 2  tablespoons butter, melted

• Pineapple Cheesecake Filling

• 1⁄2 cup fat-free buttermilk
• 1  slice  white bread
• 1⁄3 cup part-skim ricotta cheese
• 1  large egg
• 2  tablespoons vanilla
• 6  tablespoons artificial sweetener (6 packets)
• 1⁄4 cup water
• 12  ounces  crushed pineapple in juice, well drained

Directions

1. To prepare crust:
2. Preheat the oven to 350 degrees. Lightly coat a 9 inch pie pan with cooking spray.
3. In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter. Press into prepared pan. Bake for 15 minutes, until lightly browned. Check about 12 minutes if you have a hotter oven. Don't let the crust to get too brown.
4. To prepare filling:
5. First make sure the pineapple is well drained. You don't want to add too much excess liquid.
6. In a food processor or blender, combine everything except the pineapple. Process until smooth. Fold in crushed pineapple.
7. Bake for 45 minutes, until set. Allow to cool completely and serve chilled with sugar free whipped cream.