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White Chocolate Pineapple Pecan Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 62 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 65 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A rich and creamy White Chocolate Pineapple Pecan Cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling studded with crushed pineapple and crunchy pecans, finished with a drizzle of melted white chocolate and extra nuts for added texture and sweetness.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup melted butter

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

Topping

  • ½ cup white chocolate, melted
  • Additional chopped pecans for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly to ensure easy release of the cheesecake after baking.
  2. Make the Crust: Combine the graham cracker crumbs and melted butter in a bowl until evenly mixed. Press this mixture firmly into the bottom of the prepared springform pan to form a solid crust layer. Set aside.
  3. Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until the mixture is smooth and creamy with no lumps.
  4. Add Eggs and Flavoring: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure thorough blending. Stir in the vanilla extract to enhance the flavor.
  5. Fold in Pineapple and Pecans: Gently fold the drained crushed pineapple and chopped pecans into the cream cheese mixture, distributing them evenly without overmixing to maintain texture.
  6. Assemble Cheesecake: Pour the filling mixture over the prepared graham cracker crust in the springform pan. Use a spatula to spread it evenly to the edges.
  7. Bake: Place the pan in the preheated oven and bake for 60 to 70 minutes. Bake until the center is set and the top is lightly browned, resembling a soft custard with a slight jiggle in the middle.
  8. Cool: Once baked, turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for about an hour to prevent cracking.
  9. Chill: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely and develop rich flavors.
  10. Add Topping and Serve: Before serving, drizzle the melted white chocolate evenly over the top of the cheesecake and sprinkle with additional chopped pecans for garnish and extra crunch.

Notes

  • Ensure the pineapple is thoroughly drained to avoid excess moisture which can affect the baking and texture.
  • Use softened cream cheese for a smoother filling and easier mixing.
  • Let the cheesecake cool gradually in the oven to minimize cracks on the surface.
  • Chilling for several hours helps the cheesecake firm up and enhances flavor melding.
  • Optionally, you can toast the pecans lightly before adding to enhance their flavor.

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