Pineapple-Topped New York Cheesecake

Name: Pineapple-Topped New York Cheesecake
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 3 Tbsps butter, melted; 237 milliliters BREAKSTONES or KNUDSEN Sour Cream; 907 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 4 eggs; 237 milliliters graham crackers, finely crushed (about; 227 grams can pineapple tidbits in juice, very well drained; 118 milliliters pineapple preserves; 237 milliliters sugar, divided; 1 Tbsp vanilla

This vegetarian recipe serves 20. One serving contains 313 calories, 4g of protein, and 23g of fat. If you have butter, knudsen cream, philadelphia cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 6 hours and 20 minutes.

Instructions

Heat oven to 325F.

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Oven

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

Ingredients you will need

Butter

Sugar

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Springform Pan

Bake 10 min.

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Oven

Meanwhile, beat cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla.

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Cream Cheese

Sour Cream

Vanilla

Sugar

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Blender

Add eggs, 1 at a time, beating on low speed after each just until blended.

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Egg

Pour batter over crust.

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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.

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Oven

Knife