An easy, fluffy cheesecake
with a baked on sour cream and pineapple topping.
Pineapple
Cheesecake
- 4 (8-ounce) packages cream
cheese, softened
4 large egg whites
1/8 cup evaporated milk
9 tablespoons granulated sugar
1 (9-inch) graham cracker pie crust
1 cup sour cream
3 tablespoons granulated sugar
1/2 cup crushed pineapple chunks, drained
- In a mixing bowl with
a wire whisk, beat cream cheese until smooth. Fold in egg whites,
evaporated milk, and sugar; beating until smooth. Pour into a
graham cracker pie crust, and bake in a 350°F (175°C) oven for 35 minutes.
Remove and cool.
- For Pineapple Topping:
In a small bowl combine sour cream, sugar, and crushed pineapple
chunks (drained), mixing well.
- Spread on to cooled cheesecake
and return to the oven for an additional 10 minutes.
- Cool completely before
serving.
Makes 9 servings.
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