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Pineapple-Topped New York Cheesecake

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 time20 min
Total time6hr 20min
ServingsMakes 16 servings.
  • 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
  • ½ 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-Wise
    This classic cheesecake gets a sweet twist with the pineapple topping and can be enjoyed on a special occasion.
  • Note
    If using dark nonstick springform pan, reduce oven temperature to 300ºF.
  • Substitute
    Prepare using apricot or peach preserves.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 26g 
   Saturated fat 16g 
Cholesterol 145mg 
Sodium 290mg 
Carbohydrate 31g 
   Dietary fiber 1g 
   Total sugars 25g 
Protein 6g 
Vitamin A20 %DV
Vitamin C4 %DV
Calcium8 %DV
Iron2 %DV

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