Pineapple-Topped New York Cheesecake

By Addie

Ingredients

• 7 HONEY MAID Honey Grahams, finely crushed (about 1 cup)
• 3 Tbsp. butter, melted
• 1 cup plus 3 Tbsp. sugar, divided
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup Sour Cream
• 1 Tbsp. vanilla
• 4 eggs
• 1 can (8 oz.) pineapple tidbits in juice, very well drained
• 1/2 cup pineapple preserves

Preparation

Step 1

HEAT oven to 325ºF.

MIX graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.


MEANWHILE, beat cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla. Add eggs, 1 at a time, beating on low speed after each just until blended.

POUR batter over crust. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

MIX pineapple and preserves; spread over cheesecake just before serving.
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Kraft Kitchens Tips:

If using dark nonstick springform pan, reduce oven temperature to 300ºF.



Substitute:
Prepare using apricot or peach preserves.