This had really good flavor but I thought the texture was off. Maybe because of the Splenda in the filling?
Pineapple Upside-Down Cheesecake
1 (6-8 oz.) can crushed pineapple in juice, undrained
1/3 cup packed brown sugar
1 (8 oz.) pkg. Light cream cheese, WW brand
1 (8 oz.) pkg. light cream cheese
2 egg whites
1 cup Splenda
1 tsp. vanilla
Nonstick Cooking Spray
Preheat the oven to 350ºF. In 9-inch round nonstick cake pan and coat with a nonstick cooking spray. In a small bowl blend the pineapple, pineapple juice, and brown sugar. Pour this into coated cake pan. Set aside. In blender or food processor, blend eggs, egg whites, Splenda, and vanilla until well mixed. With blender or processor still running, drop in pieces of cream cheese until all of it is used. Blend until completely smooth. Pour cream cheese mixture evenly over pineapple mixture in the cake pan in beginning of this recipe. Place cake pan in slightly larger pan which contains about 1/4 inch of water. Do not allow this water to get in the cream cheese mixture. Bake for 55-60 minutes, or until center of cheesecake is firm. When done, wait until cool before turning out onto serving plate. Since the bottom becomes the top, this cheesecake has no crust.
Yield: 8 servings. Per serving= 200 Calories; 11g Fat (48.0% calories from fat); 7g Protein; 20g Carbohydrate; 3g Dietary Fiber; 78mg Cholesterol; 272mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.