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White Chocolate Pineapple Pecan Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 78 reviews
  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This White Chocolate Pineapple Pecan Cheesecake is a luscious and tropical twist on a classic dessert, featuring a creamy baked cheesecake enriched with melted white chocolate, crushed pineapple, and crunchy pecans. With a buttery graham cracker and pecan crust, this cheesecake offers a perfect balance of sweet, tangy, and nutty flavors, making it a delightful treat for any occasion.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple, well-drained
  • 4 oz white chocolate, melted and slightly cooled
  • 1/2 cup chopped pecans

For the Topping (Optional):

  • Whipped cream
  • Chopped pecans
  • White chocolate shavings
  • Pineapple chunks

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, finely chopped pecans, granulated sugar, and melted butter. Mix thoroughly until the ingredients are well incorporated. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 8 to 10 minutes, then remove from the oven and let it cool while you prepare the filling.
  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add sour cream and mix until just combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Gently fold in the melted white chocolate, followed by the drained crushed pineapple and chopped pecans. Be careful not to overmix once the pineapple and pecans are added to maintain texture.
  3. Assemble and Bake: Pour the cheesecake filling evenly over the cooled crust, smoothing the top with a spatula. Place the springform pan in the oven and bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly when gently shaken. To prevent cracking, it’s recommended to wrap the pan in foil and bake in a water bath.
  4. Cool the Cheesecake: After baking, turn off the oven and crack the door open. Leave the cheesecake in the oven for 1 hour to cool gradually. Then remove the cheesecake from the oven and allow it to cool completely at room temperature.
  5. Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to firm up and develop flavors fully.
  6. Add Toppings and Serve: Before serving, garnish the cheesecake with optional toppings such as whipped cream, chopped pecans, white chocolate shavings, and pineapple chunks for an enhanced presentation and flavor.

Notes

  • For best results, wrap the springform pan in foil and bake the cheesecake in a water bath to prevent cracking.
  • Ensure the pineapple is well drained to avoid a soggy filling.
  • Use room temperature cream cheese for a smoother filling texture.
  • Allow the cheesecake to chill adequately for optimal sliceability.

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Find it online: https://sweetindulgencescakes.com/white-chocolate-pineapple-pecan-cheesecake-recipe/