Pineapple-Topped New York Cheesecake

27  Ratings
  • 20 min prep
  • 6 hr 20 min total
  • Makes 16 servings.

Start spreading the news—New York cheesecake has made a brand-new start of it with a sweet and tangy pineapple topping.

Pineapple-Topped New York Cheesecake Recipe


  • 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) brick 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


  • 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.

Recipe Tips

Size-WiseThis classic cheesecake gets a sweet twist with the pineapple topping and can be enjoyed on a special occasion.

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

SubstitutePrepare using apricot or peach preserves.


Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 380 
    • Total fat 26 g
    • Saturated fat 16 g
    • Cholesterol 145 mg
    • Sodium 290 mg
    • Carbohydrate 31 g
    • Dietary fiber 1 g
    • Total sugars 25 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 20 %DV
    • Vitamin C 4 %DV
    • Vitamin D n/a
    • Calcium 8 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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