An easy cheesecake baked in a ready-to-use graham cracker pie crust with a simple sour cream-pineapple topping.
2 (8-ounce) packages cream cheese, softened
3 large eggs
1 (12-ounce) can sweetened condensed milk
1 (9-inch) graham cracker pie crust
1 cup sour cream
3 tablespoons granulated sugar
1/2 cup pineapple chunks, crushed
- Preheat oven to 375°F (190°C).
- For Cheesecake: 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.