Diabetic Fruit Topped Cheesecake Recipes

Steps:

• 1. Preheat oven to 325 degrees F. Place pecan crust on a rimmed baking sheet; set aside.
• 2. Use an electric mixer to beat softened cream cheese until smooth.
• 3. Add eggs, cream, sugar substitute and salt. Beat until well combined, then beat in the lemon juice.
• 4. Pour mixture into pecan crust. Bake 50 minutes at 325 degrees F.
• 5. Remove from oven and allow to cool on counter for 30 minutes, then place in refrigerator for at least 2 hours before serving.
• 6. Top each slice, or whole pie, with some of the fruit pie filling.
• 7. Refrigerate leftovers.

Steps:

• Preheat oven to 350°. Mix cracker crumbs and butter; press onto bottom and 1 in. up sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake until set, about 10 minutes. Cool completely on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; remove from heat., Hull strawberries if necessary; puree in a food processor. Remove to a bowl. Add cream cheese, cottage cheese and sugar substitute to food processor; process until smooth. While processing, gradually add gelatin mixture. Add pureed strawberries; process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Refrigerate, covered, until set, 2-3 hours., Loosen sides of cheesecake with a knife; remove rim. To serve, top with chocolate topping, remaining whipped topping and quartered strawberries.