Pineapple-Topped New York Cheesecake

1. 1

   Heat oven to 325 degrees F.

2. 2

   Mix graham crumbs, butter and 3 Tbsp.

3. 3

   sugar; press onto bottom of 9-inch springform pan.

4. 4

   Bake 10 min.

5. 5

   Meanwhile, beat cream cheese and remaining sugar with mixer until well blended.

6. 6

   Beat in sour cream and vanilla.

7. 7

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

8. 8

   Pour batter over crust.

9. 9

   Bake 55 min.

10. 10

    to 1 hour or until center is almost set.

11. 11

    Run knife around rim of pan to loosen cake; cool before removing rim.

12. 12

    Refrigerate cheesecake 4 hours.

13. 13

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

* Per serving · 4 servings · Values may vary.

No additional tips available.