pineapple cheesecake

★★★★★ 1 Review
Starwriter avatar
By Ellen Bales
from Indianapolis, IN

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

★★★★★ 1 Review
serves 8-12
prep time 20 Min
cook time 6 Hr 20 Min
method Bake

Ingredients For pineapple cheesecake

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

How To Make pineapple cheesecake

  • 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.
  • 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.
  • 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.
  • 4
    Mix pineapple and preserves; spread over cheesecake just before serving.
  • 5
    NOTE: If using dark nonstick springform pan, reduce oven temperature to 300 degrees.
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