Description
White Chocolate Pineapple Pecan Cheesecake – A creamy, tropical delight with velvety cream cheese, sweet pineapple, buttery pecans, and white chocolate on a graham cracker crust. Perfect for impressing guests!
Ingredients
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1½ cups graham cracker crumbs
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¼ cup melted butter
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3 packages (8 oz each) cream cheese, softened
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1 cup granulated sugar
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1 teaspoon vanilla extract
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3 large eggs
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1 cup crushed pineapple, well-drained
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½ cup chopped pecans
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1 cup white chocolate chips, melted
Instructions
1. Prepare the Crust
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Preheat oven to 325°F (163°C).
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Mix graham cracker crumbs with melted butter until fully combined.
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Press the mixture firmly into the bottom of a 9-inch springform pan.
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Set aside while you make the filling.
2. Make the Cheesecake Batter
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In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
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Mix in vanilla extract.
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Add eggs, one at a time, beating just until blended after each addition.
3. Add the Flavors
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Gently fold in the drained pineapple, chopped pecans, and melted white chocolate.
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Stir until evenly distributed.
4. Assemble and Bake
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Pour the filling over the crust.
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Tap the pan lightly to remove any air bubbles.
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Bake for 50–60 minutes, or until the center is nearly set but still slightly jiggly.
5. Cool and Chill
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Turn off the oven and crack the door. Let the cheesecake cool gradually for 1 hour.
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Transfer to the refrigerator and chill for at least 4–6 hours, preferably overnight.
Notes
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Use room-temperature ingredients for a smoother batter.
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Springform pans work best for easy removal and clean edges.
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Allow cheesecake to cool gradually to avoid texture issues.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American