Pineapple-Topped New York Cheesecake

Start spreading the news for Pineapple-Topped New York Cheesecake. This Pineapple-Topped New York Cheesecake is great for a special occasion.

Photo by Cecelia H.
Adapted from kraftrecipes.com

PREP TIME

20

minutes

TOTAL TIME

380

minutes

SERVINGS

16

Servings

PREP TIME

20

minutes

TOTAL TIME

380

minutes

SERVINGS

16

servings

Adapted from kraftrecipes.com

Ingredients

  • 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

Directions

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. Note: If using dark nonstick springform pan, reduce oven temperature to 300ºF. Substitute: Prepare using apricot or peach preserves.

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