Pineapple Cheesecake

Ingredients

Graham Cracker Crust
8 ounces cream cheese, softened
2 Roberts Eggs, beaten
1/2 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
1 cup Roberts Sour Cream
1 can (8 1/4 ounce) crushed pineapple, drained

Preparation

Prepare Graham Cracker Crust: place mixture in a 9 or 10 inch springform pan; chill. Beat cream cheese until light; stir in beaten egg, 1/2 cup sugar and 1 teaspoon vanilla extract. Pour cream mixture into chilled crust. Bake at 375° for 18 to 20 minutes. Cool for 15 minutes. Meanwhile, combine remaining ingredients and spread over cooled cake. Sprinkle with additional graham cracker crumbs for garnish. Bake at 400° for 5 to 10 minutes longer, or until topping begins to brown.

Recipe Contributed By: Mrs. Lawrence J. Casey Omaha, Nebraska

Yield: 8 to 10 servings