Description
A rich and creamy White Chocolate Pineapple Pecan Cheesecake featuring a buttery graham cracker crust, sweet crushed pineapple, crunchy pecans, and a luscious white chocolate drizzle. Perfectly baked and chilled to achieve a smooth texture with a tropical twist.
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 oven to 325°F (160°C) and grease a 9-inch springform pan to prevent sticking.
- Make crust: Combine graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Cream cheese mixture: In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy, ensuring no lumps remain.
- Add eggs and vanilla: Add eggs one at a time, mixing well after each addition, then stir in vanilla extract for flavor.
- Incorporate pineapple and pecans: Gently fold crushed pineapple and chopped pecans into the cream cheese mixture, distributing evenly without overmixing.
- Assemble and bake: Pour the filling over the crust in the springform pan, spreading it evenly, then bake for 60-70 minutes until the center is set and the top is lightly browned.
- Cool cheesecake: Let the cheesecake cool in the oven with the door slightly open for about an hour to prevent cracking.
- Chill: Refrigerate the cooled cheesecake for at least 4 hours or preferably overnight to allow it to fully set and enhance flavors.
- Add topping and serve: Before serving, drizzle the melted white chocolate over the top and sprinkle with additional chopped pecans for added texture and decoration.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Drain the crushed pineapple well to avoid excess moisture in the cheesecake.
- For easy removal, run a knife around the edge of the springform pan before releasing.
- White chocolate can be gently melted using a double boiler to prevent burning.
- Leftover cheesecake can be stored covered in the fridge for up to 4 days.
