Description
This White Chocolate Pineapple Pecan Cheesecake is a rich and creamy dessert combining a graham cracker crust with a luscious cream cheese filling, studded with crushed pineapple and crunchy pecans. Topped with a drizzle of melted white chocolate and extra pecans, it offers a perfect balance of sweetness and texture, ideal for any special occasion or indulgent 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 the oven: Set your oven to 325°F (160°C) and grease a 9-inch springform pan to prepare for baking.
- Prepare crust: Combine the graham cracker crumbs and melted butter thoroughly, then firmly press the mixture into the bottom of the prepared springform pan to form an even crust layer.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy without lumps.
- Add eggs and vanilla: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure a smooth texture, then stir in the vanilla extract.
- Fold in pineapple and pecans: Gently fold in the drained crushed pineapple and chopped pecans until they are evenly distributed throughout the filling.
- Assemble cheesecake: Pour the filling over the prepared crust in the springform pan, spreading it out evenly.
- Bake: Place the pan in the preheated oven and bake for 60 to 70 minutes, until the cheesecake center is set and the top is lightly browned.
- Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for about one hour to cool gradually, preventing cracking.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to allow it to set fully.
- Add topping and serve: Just before serving, drizzle the melted white chocolate over the top of the cheesecake and sprinkle with additional chopped pecans for an elegant finish.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Draining the pineapple well prevents excess moisture that could make the cheesecake soggy.
- Cooling the cheesecake gradually in the oven helps avoid cracks on the surface.
- Refrigerate the cheesecake overnight for the best flavor and texture.
- Use a water bath if preferred to further reduce cracking during baking.
