An easy, fluffy cheesecake with a bakedon sour cream and pineapple topping.
Recipe: Pineapple Cheesecake
4 (8-ounce) packages cream cheese, softened
In a mixing bowl with a wire whisk, beatcream cheese until smooth. Fold in egg whites, evaporated milk,and sugar; beating until smooth. Pour into a graham cracker piecrust, and bake in a 350°F (175°C) oven for 35 minutes.Remove and cool.
For Pineapple Topping: In a small bowlcombine sour cream, sugar, and crushed pineapple chunks (drained),mixing well.
Spread on to cooled cheesecake and returnto the oven for an additional 10 minutes.
Cool completely before serving.
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
Makes 9 servings.
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