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Eggless Pineapple Cheesecake

"Explore the Vegetarian Chef in YOU!"

This Pineapple Cheesecake is a childhood memory. When my friends and I were kids growing up in New York the only cheesecake our families ever had was pineapple. So for us it simply wasn't cheesecake without a pineapple topping.



  • 6 Tbs. Melted Butter
  • 1 ½ Cups Crushed Graham Crackers
  • 2 Tb. Sugar

Mix together and place in a spring form pan. Using a flat sided, flat bottomed glass, press material into the corners of the pan; and smooth the bottom and sides. Bake 10 minutes. Set on wire rack to cool.


  • 1# Ricotta
  • 2 pkgs. Cream Cheese
  • 2 Cups Sour Cream
  • ¾ Cup Orange Blossom Honey
  • 1 ½ tsp. Freshly Squeezed Lemon Juice
  • 1 ½ tsp. Frontier Herb Co's Almond and Vanilla Extracts
  • 2 tsp Frontier Herb Co's Pineapple Extract
  • ¼ Cup Ener-G Egg Replacer or OrgraN No Egg (dry)
  • 3 Tbs. Swans Down Cake Flour

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Preheat oven to 350º

Set dairy products out an hour ahead of time. They need to be at room temperature. Beat ricotta and Cream Cheese until smooth. Add Honey and Sour Cream. Mix thoroughly. Add the rest of the ingredients to the batter. Beat well.

Pour into the cooled Spring Form Pan. Bake 45 minutes to an hour until golden and set. Remove from the oven and set on wire rack to cool. Refrigerate 24 hours before removing form. Top with your favorite pineapples.

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