Description
This White Chocolate Pineapple Pecan Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, smooth cream cheese filling, sweet crushed pineapple, crunchy pecans, and a decadent drizzle of melted white chocolate. Perfectly baked to a golden finish, it’s a tropical twist on a classic cheesecake that’s ideal for gatherings or special occasions.
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 easy removal of the cheesecake after baking.
- Make the crust: In a bowl, combine the graham cracker crumbs with the melted butter. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Set aside.
- Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture becomes smooth and creamy with no lumps.
- Add eggs and vanilla: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to maintain a smooth texture. Then stir in the vanilla extract for flavor.
- Fold in pineapple and pecans: Gently fold the drained crushed pineapple and chopped pecans into the batter, ensuring they are evenly distributed without overmixing.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly. Bake in the preheated oven for 60 to 70 minutes, or until the center is set and the top is lightly browned.
- Cool the cheesecake: Once baked, allow the cheesecake to cool in the oven with the door slightly ajar for about an hour. This gradual cooling helps prevent cracks.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to firm up completely.
- Add toppings and serve: Before serving, drizzle the melted white chocolate over the top of the cheesecake and sprinkle with additional chopped pecans for added texture and flavor.
Notes
- Make sure the cream cheese is fully softened to prevent lumps in the batter.
- Drain the crushed pineapple thoroughly to avoid excess moisture, which can affect the cheesecake’s texture.
- Use a water bath or place a pan of water in the oven to keep the cheesecake moist and help prevent cracking if desired.
- Allow the cheesecake to chill thoroughly for the best slicing and flavor development.
- For a richer white chocolate topping, consider using white chocolate ganache instead of melted chocolate.
