Wednesday, February 23, 2011

Pina Colada Cheesecake Pie

This was actually really good. Next time I'll use 1/2 the amount of Rum extract though...it was strong.


Crust:

*Feel free to use a premade graham cracker crust, or the traditional Nilla wafer/Graham cracker variety. I just thought this would be tasty, and it was!


  • 1.5 cups Cinnamon Toast Crunch cereal (before crushing), crushed
  • 1.5 TBSP margarine, melted

Filling:


  • 3 8oz pkgs Fat Free Philly Cream Cheese, softened
  • 3 egg beaters (3/4 cup)
  • 1 8 oz can crushed pineapple or tidbits, drained
  • 2 c. splenda (1 cup if you're using sugar) *See note*
  • 1 c. fat free sour cream
  • 2 tsp. rum extract (Strong! I'll only use 1tsp next time!)
  • 2 tsp. coconut extract

Optional toppings:

  • Cool Whip FREE
  • Flaked Coconut

  1. Heat oven to 350 degrees.
  2. In a food processer, ground the cereal into crumbs, then add melted margarine.
  3. Press into bottom and sides of 9 inch springform pan. Bake 10 minutes; then cool. (It helps if you loosely pack it at first, then take it out after 3 minutes and pack it firmer when it's less sticky.)
  4. In large bowl, beat cream cheese, egg beaters, and splenda. Stir in drained pineapple, sour cream, rum and coconut extracts into cream mixture. Pour into crust.
  5. Bake in preheated oven 50 to 55 minutes or until set.
  6. Cool to room temperature then refrigerate until chilled.
  7. Top with whipped cream and/or Coconut. I hate coconut so I just did whipped cream (pictured)

Makes 6 servings


Nutrition (w/o toppings)
Calories 216
Fat 2g
Sat Fat .5g
Cholesterol 18mg
Sodium 925mg
Potassium 65mg
Carbs 24g
Fiber 1g
Sugars 12.5g
Protein 18g

*Note: I've been baking with Splenda for YEARS. It does NOT measure cup for cup like it claims when it's baked.




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