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1 can (14 fl oz/398 mL) pineapple tidbits, very well drained
1/2 cup pineapple preserves
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How do I make it ?
Heat oven to 325ºF.
Combine graham crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Meanwhile, beat cream cheese and sugar with mixer until blended. Beat in sour cream and vanilla. Add eggs, one at a time, mixing on low speed after each just until blended.
Pour batter over crust. Bake 45 min. or until centre of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Combine pineapple tidbits and preserves; spread over cheesecake just before serving.
Kraft Kitchen Tips!
With a sweet twist from the pineapple topping, this classic cheesecake is the perfect dessert to enjoy on a special occasion.
If using a dark nonstick springform pan, reduce the oven temperature to 300ºF before baking crust and cheesecake as directed.
Prepare using apricot or peach preserves.
Calories From Fat
% Daily Value
Total fat 19 g
Saturated fat 12 g
Cholesterol 110 mg
Sodium 260 mg
Total carbohydrate 23 g
Dietary fibre 0 g
Sugars 19 g
Protein 5 g
16 servings, 1 slice each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.