All Recipes

Pineapple-Topped New York Cheesecake

Prep

15-30 mins

Total

6 HRS 20 MIN

Servings

16 Servings

Ingredients

7 

graham crackers, finely crushed (about 1 cup)

3 tbsp

butter, melted

1 cup

plus 3 Tbsp. sugar, divided

4 pkg

(8 oz. each) PHILADELPHIA 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

Instructions

Step 1

Heat oven to 325ºF.

Step 2

Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.

Step 3

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.

Step 4

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.

Step 5

Mix pineapple and preserves; spread over cheesecake just before serving.

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