Pineapple-Topped New York Cheesecake

Name: Pineapple-Topped New York Cheesecake
Prep time: 20 min
Total time: 380 min
Yield: 16
Ingredients: 7 HONEY MAID Honey Grahams, finely crushed (about 1 cup); 3 Tbsp. butter, melted; 1 cup sugar, divided; 4 pkg. brick cream cheese, softened; 1 cup sour cream; 1 Tbsp. vanilla; 4 eggs; 1 can pineapple tidbits in juice, very well drained; ½ cup pineapple preserves

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

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

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

Nutrition factsNutrition information

Recipe Tips

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.