Description
A luscious White Chocolate Pineapple Pecan Cheesecake featuring a buttery graham cracker crust, creamy pineapple-infused filling, crunchy pecans, and a delicate drizzle of melted white chocolate on top. This rich dessert blends tropical flavors with classic cheesecake indulgence, perfect for special occasions or any time you crave a sweet, nutty treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans
Topping
- ½ cup white chocolate, melted
- Additional chopped pecans (for garnish)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to ensure the cheesecake doesn’t stick.
- Make the crust: In a bowl, combine the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this firmly into the bottom of the prepared pan to create an even crust layer. Set aside.
- Prepare the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth, creamy, and free of lumps.
- Add eggs and vanilla: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to incorporate fully. Then stir in the vanilla extract for flavor.
- Incorporate pineapple and pecans: Gently fold in the drained crushed pineapple and chopped pecans ensuring they are evenly distributed throughout the batter.
- Pour filling and bake: Pour the prepared filling over the crust in the springform pan, spreading it evenly. Place in the oven and bake for 60 to 70 minutes, or until the center is set and the top has a light golden brown color.
- Cool slowly: After baking, leave the cheesecake in the oven with the door slightly open for about one hour. This slow cooling helps prevent cracking.
- Chill thoroughly: Once partially cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up and develop its flavors.
- Add topping and serve: Before serving, drizzle the melted white chocolate over the top of the cheesecake and sprinkle additional chopped pecans for a beautiful and flavorful garnish.
Notes
- Drain the crushed pineapple thoroughly to avoid excess moisture in the cheesecake.
- Room temperature cream cheese helps achieve a smoother filling without lumps.
- Use a water bath if desired to reduce the risk of cracks, though this recipe includes a slow cooling step to help prevent it.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- For a stronger pineapple flavor, gently fold in pineapple juice reduction by simmering drained pineapple juice until syrupy before mixing.
