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Pineapple-Topped New York Cheesecake
http://www.kraftfoods.com/assets/recipe_images/Pineapple-Topped-New-York-Cheesecake-60899.jpg
Average Rating0 stars
Prep Time20 min
Total Time6 hr 20 min
Makes16 servings
What You Need
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
Make It!
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.
Kraft Kitchen 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.
Nutritional Information
PER SERVING
1Calories3801
1Total fat26g 2fat_cholesterol.html
1Saturated fat16g 3fat_cholesterol.html
1Cholesterol145mg 7fat_cholesterol.html
1Sodium290mg 8sodium.html
1Carbohydrate31g 10carbs_sugars_fiber.html
1Dietary fiber1g 11carbs_sugars_fiber.html
1Sugars25g 12carbs_sugars_fiber.html
1Protein6g 13
1Vitamin A20%DV 14
1Vitamin C4%DV 15
1Calcium8%DV 16dairy_and_calcium.html
1Iron2%DV 17