Pineapple Cheesecake I
  • Servings: 12
  • 1/2 cup granola
  • 16 ounces low-fat cottage cheese
  • 1 pkg. (8 oz.) light cream cheese, softened
  • 1/4 cup plus 2 tbs. all -purpose flour
  • 1-1/4 cups sugar
  • 1/4 teaspoon salt
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple in juice
  1. Preheat oven to 325ºF. Coat an 8-inch springform pan with nonstick cooking spray.
  2. Whirl granola in a food processor until slightly ground; spread in the pan.
  3. Process cottage cheese and cream cheese in a food processor until smooth. Add flour, sugar, salt, egg whites and vanilla extract; whirl until well blended. Stir in pineapple. Pour into prepared pan; place pan on a baking sheet.
  4. Bake for 1 hour. Turn off oven; let cheesecake stand in the oven, with the door slightly open, for 1 hour.
  5. Remove pan to rack to cool completely. Gently loosen cake from the sides of the pan; remove sides of pan.