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Pineapple-Topped New York Cheesecake

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

Prep time

20 min

Total time

6 hr 20 min

Servings

Makes 16 servings.

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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) 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

Preparation

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.

132487

Nutrition Information Nutrition per serving
Calories		380
% Daily Value*
Total Fat 26g
	Saturated Fat 16g
Cholesterol 145mg
Sodium 290mg
Total Carbohydrate 31g
	Dietary Fiber 1g
	Total Sugars 25g
Protein 6g
Vitamin A		20% DV
Vitamin C		4% DV
Calcium		8% DV
Iron		2% DV

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