Description
Indulge in the tropical flavors of this creamy White Chocolate Pineapple Pecan Cheesecake. Featuring a buttery graham cracker crust, smooth white chocolate-infused cream cheese filling, and the delightful texture of crushed pineapple and toasted pecans, this baked cheesecake is a perfect holiday dessert or anytime treat that blends sweet, nutty, and fruity notes in every bite.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 6 ounces white chocolate, melted and slightly cooled
- 1 cup crushed pineapple, well drained
- 1/2 cup chopped pecans, toasted
- 1/2 cup sour cream
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking.
- Make the Crust: In a bowl, combine the graham cracker crumbs with the melted butter until the mixture is evenly moistened. Firmly press the mixture into the bottom of the prepared springform pan to form an even crust layer.
- Bake the Crust: Place the crust in the oven and bake for 8 minutes. Remove and set aside to cool slightly while you prepare the filling.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.
- Add Sugar and Eggs: Incorporate the granulated sugar into the cream cheese, mixing well. Then, add the eggs one at a time, beating just until each egg is fully combined to maintain a smooth texture.
- Combine Remaining Ingredients: Add vanilla extract, melted white chocolate, sour cream, and a pinch of salt to the mixture. Mix until everything is well blended and smooth.
- Fold in Pineapple and Pecans: Gently fold the well-drained crushed pineapple and toasted chopped pecans into the batter, distributing them evenly without overmixing.
- Pour Batter and Bake: Pour the cheesecake batter over the crust and smooth the top with a spatula. Bake for 50 to 55 minutes, or until the edges are set but the center still has a slight jiggle when shaken.
- Cool in Oven: Turn off the oven, crack the oven door open, and leave the cheesecake inside for 1 hour to cool gradually, preventing cracks.
- Chill the Cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Serve: Remove the cheesecake from the springform pan, garnish as desired, slice, and serve chilled.
Notes
- Ensure the crushed pineapple is thoroughly drained to avoid excess moisture that can affect the cheesecake’s texture.
- For an extra touch of elegance and flavor, garnish the top with white chocolate curls or additional toasted pecans before serving.
