Pineapple Cream Cheesecake¶

Christine Boyde
Christopher and Andrew Boyde

• 3 large pkg cream cheese
• 1 ¼ cups sugar
• 4 eggs
• 1 ½ tsp vanilla
• 19 oz can crushed pineapple

Topping:

• 1 pt sour cream
• 4 Tbsp sugar
• 1 tsp vanilla

Beat cream cheese and sugar at medium speed. Add eggs, one at a time, beating after each addition. Add vanilla and beat. Pour into well buttered 12 inch glass pie plate. Bake at 350°F for 25 minutes. Remove from oven and let stand for 10 minutes.

Mix topping ingredients for a few minutes and pour on top of cream cheese layer. Arrange drained crushed pineapple on top and bake for 10 minutes.