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A super easy cheesecake
baked in a graham cracker pie crust with a sour cream-pineapple
topping.
Pineapple
Cheesecake
- Cheesecake:
- 2 (8-ounce) packages cream
cheese, softened
3 large eggs
1 (12-ounce) can sweetened condensed milk
1 (9-inch) graham cracker pie crust
-
- Topping:
1 cup sour cream
3 tablespoons granulated sugar
1/2 cup pineapple chunks, crushed
- For Cheesecake: Preheat
oven to 375°F (190°C).
- In a large bowl beat softened
cream cheese until smooth. Blend in eggs and sweetened condensed
milk. Pour into a prepared graham cracker crust and bake for
25 minutes. Cool completely before adding the topping.
- For Topping: Combine sour
cream, sugar and well-drained crushed pineapple chunks, mixing
well. Carefully spread
on cooled cheesecake.
Makes 8 servings.
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