White Chocolate Pineapple Pecan Cheesecake
This rich and creamy White Chocolate Pineapple Pecan Cheesecake combines tropical sweetness, nutty crunch, and luscious white chocolate for a decadent dessert!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 6 oz white chocolate, melted and slightly cooled
- ¾ cup crushed pineapple, drained
- ½ cup sour cream
- ½ cup chopped pecans
For the Topping:
- ½ cup white chocolate, melted (for drizzling)
- ¼ cup chopped pecans
- ½ cup whipped cream (optional)
- Pineapple slices (for garnish)
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of the prepared pan.
- Bake for 8-10 minutes, then remove from oven and let cool.
- Prepare the filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, melted white chocolate, and sour cream until smooth.
- Gently fold in the drained crushed pineapple and chopped pecans.
- Bake the cheesecake:
- Pour the filling over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill and garnish:
- Refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with melted white chocolate and sprinkle with pecans.
- Garnish with pineapple slices and whipped cream if desired.
Enjoy this creamy, tropical-inspired White Chocolate Pineapple Pecan Cheesecake! 🍍🍰😋
