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Dessert Recipes

Pineapple-Topped New York Cheesecake


Start spreading the news—New York cheesecake has made a brand-new start of it with a sweet and tangy pineapple topping.

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


  1. Heat oven to 325ºF. If using dark nonstick springform pan, reduce oven temperature to 300ºF.
  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.

Prepare using apricot or peach preserves.

Cooking time (duration)

Prep: 20 min. Total: 6 hrs. 20 min.

Number of servings (yield)

16 servings




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