pineapple cheesecake

Name: PINEAPPLE CHEESECAKE
Prep time: 20 min
Cook time: 6 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1 cup(s) honey maid honey grahams, finely crushed (about 7 crackers); 3 tablespoon(s) butter, melted; 1 cup(s) plus 3 tbsp. sugar, divided; 4 package(s) (8 oz.ea.) cream cheese, softened; 1 cup(s) sour cream; 1 tablespoon(s) vanilla extract; 4 - eggs; 1 can(s) (8 oz.) pineapple tidbits in juice, very well drained; 1/2 cup(s) pineapple preserves

(1 RATING)

115 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Sep 4, 2013

I can't imagine anything more luscious than pineapple and cream cheese together in a beautiful cheesecake! This one is calling my name. Recipe & Photo: kraftrecipes.com

Rate

prep time 20 Min

cook time 6 Hr 20 Min

method Bake

yield 8-12 serving(s)

Ingredients

1 cup honey maid honey grahams, finely crushed (about 7 crackers)
3 tablespoons butter, melted
1 cup plus 3 tbsp. sugar, divided
4 packages (8 oz.ea.) cream cheese, softened
1 cup sour cream
1 tablespoon vanilla extract
4 - eggs
1 can (8 oz.) pineapple tidbits in juice, very well drained
1/2 cup pineapple preserves

How To Make pineapple cheesecake

Step 1

Mix the graham crumbs, butter and 3 Tbsp. sugar; press into bottom of 9-inch springform pan. Bake in a preheated 325-degree oven for 10 minutes.

Step 2

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 3

Pour batter over crust. Bake 55 minutes 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 4

Mix pineapple and preserves; spread over cheesecake just before serving.
Step 5

NOTE: If using dark nonstick springform pan, reduce oven temperature to 300 degrees.
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