Pineapple Topped Cheesecake Printable Recipe

Pineapple Topped CheesecakePineapple Topped Cheesecake

Pineapple Topped Cheesecake
Pineapple Topped Cheesecake
: Dessert
: Kraft
  • 7 HONEY MAID Honey Grahams about 1 cup, finely crushed
  • 3 Tbsp . butter melted
  • 1 cup plus 3 Tbsp. sugar divided
  • 4 pkg. PHILADELPHIA Cream Cheese 8 oz. each, softened
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 Tbsp . vanilla
  • 4 eggs
  • 1 can pineapple tidbits in juice 8 oz., very well drained
  • 1/2 cup pineapple preserves
  1. HEAT oven to 325ºF.
  2. MIX graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
  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.
  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.
  5. MIX pineapple and preserves; spread over cheesecake just before serving.