Pineapple Cheesecake 2

An easy, light-textured cheesecake pie with a simple sour cream and pineapple topping.

Recipe Ingredients:

Filling:
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

Pineapple Sour Cream Topping:
1 cup sour cream
3 tablespoons granulated sugar
1/2 cup crushed pineapple chunks, drained

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. For Filling: 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 for 35 minutes. Remove and cool.
3. For Pineapple Sour Cream Topping: In a small bowl combine sour cream, sugar, and crushed pineapple chunks (drained), mixing well.
4. Spread on to cooled cheesecake and return to the oven for an additional 10 minutes.
5. Cool completely before serving.

Makes 8 servings.