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Pineapple-Topped New York Cheesecake


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Rate this recipe 4.3/5 (38 Votes)


  • 7 HONEY MAID Honey Grahams, finely crushed (about 1-cup)
  • 3 tablespoons butter, melted
  • 1 cup plus 3 tablespoons sugar, divided
  • 4 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 tablespoon vanilla
  • 4 eggs
  • 1 (8-ounce) can pineapple tidbits in juice, very well drained
  • 1/2 cup pineapple preserves


Servings 16
Preparation time 20mins
Cooking time 380mins
Adapted from


Step 1

Heath oven to 325ºF.

Mix graham crumbs, butter and 3 tablespoons sugar; press onto bottom of 9-inch springform pan. Bake 10 minutes.

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 minutes 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.

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

Prepare using apricot or peach preserves.

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