🍍🍫 White Chocolate Pineapple Pecan Cheesecake
🍰 Yield: 12 slices
⏱️ Time:
-
Prep: 25 minutes
-
Chill: 6+ hours (overnight best)
-
Bake (optional): 1 hour if using baked version
📝 Ingredients
🔹 Crust:
-
1 ½ cups graham cracker crumbs (or vanilla wafers)
-
½ cup chopped pecans (lightly toasted)
-
⅓ cup granulated sugar
-
½ cup unsalted butter, melted
🔹 Filling:
-
3 (8 oz) packages cream cheese, softened
-
¾ cup granulated sugar
-
2 tsp vanilla extract
-
3 large eggs
-
1 cup crushed pineapple, well-drained
-
½ cup white chocolate chips, melted and slightly cooled
-
½ cup sour cream or heavy cream (for extra creaminess)
-
½ cup chopped pecans (optional, for crunch in the filling)
🔹 Topping (optional but amazing):
-
½ cup white chocolate chips (melted)
-
¼ cup crushed pineapple (very well drained)
-
Extra chopped pecans for garnish
-
Whipped cream (optional)
🔪 Instructions
🔸 1. Make the Crust:
-
Preheat oven to 325°F (163°C).
-
Mix graham cracker crumbs, pecans, sugar, and melted butter in a bowl.
-
Press firmly into the bottom of a 9-inch springform pan.
-
Bake for 8 minutes. Let cool while you prepare the filling.
🔸 2. Make the Filling:
-
Beat cream cheese and sugar until smooth (2–3 minutes).
-
Add vanilla and eggs, one at a time, beating on low just until blended.
-
Mix in melted white chocolate and sour cream (or heavy cream).
-
Gently fold in drained pineapple and pecans.
🔸 3. Bake the Cheesecake:
-
Pour filling over the crust.
-
Wrap the bottom of the springform pan in foil and place in a water bath (optional but reduces cracking).
-
Bake for 55–65 minutes, until the center is slightly jiggly.
-
Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.
-
Chill in the fridge for at least 6 hours (preferably overnight).
🔸 4. Add the Topping:
-
Drizzle with melted white chocolate.
-
Spoon over some crushed pineapple (drained) if desired.
-
Sprinkle with chopped pecans.
-
Add whipped cream rosettes if you’re feeling fancy.