- 16
- 15 mins
- 295 mins
Ingredients
- 2 Tbsp. brown sugar
- 5 Tbsp. butter, melted, divided
- 2 cans (8 oz. each) pineapple slices in juice, well drained
- 7 maraschino cherries, well drained, stemmed
- 1 cup graham cracker crumbs
- 3/4 cup plus 3 Tbsp. granulated sugar, divided
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2 tsp. vanilla
- 3 eggs
Preparation
Step 1
HEAT oven to 325ºF.
MIX brown sugar and 2 Tbsp. butter in 9-inch round pan; spread to evenly cover bottom of pan. Top with pineapple slices, cutting if necessary to make even layer. Place cherries in centers of pineapple slices.
MIX graham crumbs, 3 Tbsp. granulated sugar and remaining butter until blended. Press gently into tops of pineapple slices.
BEAT cream cheese and remaining granulated sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.
BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool 40 min. Invert cheesecake onto plate; remove pan. Refrigerate cheesecake 3 hours.