This White Chocolate Pineapple Pecan Cheesecake is a tropical twist on the classic cheesecake, blending the sweetness of crushed pineapple, creamy richness of white chocolate, and the delightful crunch of chopped pecans. Perfect for any occasion, this dessert will wow your guests with its flavor and elegant presentation. Whether you’re making it for a special celebration or just to satisfy your sweet tooth, this recipe is sure to impress!
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
For the 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
- ½ cup white chocolate, melted
For the topping:
- Additional chopped pecans for garnish
- Drizzled melted white chocolate for garnish
Instructions:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
Prepare the crust: Mix the graham cracker crumbs and melted butter together in a bowl. Press the mixture into the bottom of the greased springform pan to form an even layer. Set aside.
Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs: Add the eggs one at a time, beating well after each addition to ensure the filling stays smooth. Stir in the vanilla extract.
Fold in the pineapple and pecans: Gently fold the drained crushed pineapple and chopped pecans into the cream cheese mixture until they are evenly distributed.
Pour the filling over the crust: Spread the mixture evenly over the graham cracker crust.
Bake: Place the cheesecake in the oven and bake for 60-70 minutes, or until the center is set and the top is lightly browned.
Cool gradually: Turn off the oven and allow the cheesecake to cool inside with the door slightly open for about an hour.
Refrigerate: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Decorate and serve: Before serving, drizzle melted white chocolate over the top of the cheesecake and sprinkle with additional chopped pecans. Slice, serve, and enjoy!
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 5 hours (including cooling and refrigeration)
Calories: 450 kcal per slice | Servings: 12 slices
Notes:
- Make sure to drain the pineapple thoroughly to avoid adding excess moisture to the cheesecake.
- You can toast the pecans for extra flavor before folding them into the batter or sprinkling them on top.
- Refrigerating overnight allows the flavors to develop and the cheesecake to firm up perfectly.
FAQs:
1. Can I use fresh pineapple instead of canned?
- Yes! Just make sure to finely crush and drain it well to avoid adding too much liquid to the cheesecake.
2. Can I freeze this cheesecake?
- Absolutely! Wrap individual slices in plastic wrap and aluminum foil before freezing. It can last up to 2 months in the freezer.
3. What’s the best way to melt white chocolate?
- Use a microwave or a double boiler. If microwaving, heat it in short bursts, stirring between each until smooth.
Conclusion:
This White Chocolate Pineapple Pecan Cheesecake offers a delightful combination of tropical fruit and nutty richness, with creamy white chocolate tying it all together. A great make-ahead dessert that will be the highlight of any gathering. Enjoy each luscious bite!