Indulge in the luscious delight of White Chocolate Pineapple Pecan Cheesecake, a heavenly fusion of creamy white chocolate, tangy pineapple, and crunchy pecans. This cheesecake offers a symphony of flavors, with a rich, velvety texture and a delightful crunch in every bite. Perfect for special occasions or simply treating yourself, this dessert will leave everyone craving more.
Ingredients:
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup heavy cream
- 8 oz white chocolate, melted and slightly cooled
- ½ cup crushed pineapple, drained
- ½ cup chopped pecans
- For the Topping:
- ½ cup white chocolate chips, melted
- ¼ cup chopped pecans
- Pineapple slices for garnish (optional)
Instructions:
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully incorporated.
- Incorporate the Chocolate and Fruits: Gently fold in the melted white chocolate, ensuring it blends evenly into the batter. Add the drained crushed pineapple and chopped pecans, stirring gently to distribute them throughout the mixture.
- Bake the Cheesecake: Pour the filling over the prepared crust, smoothing the top. Place the springform pan in a larger baking dish and add hot water to the dish to create a water bath. Bake for 55–60 minutes or until the edges are set but the center still has a slight jiggle.
- Cool and Set: Turn off the oven and leave the cheesecake inside with the door slightly open for an hour. Remove and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight for best results.
- Prepare the Topping: Once the cheesecake is fully set, drizzle melted white chocolate over the top. Sprinkle with chopped pecans and garnish with pineapple slices for a tropical touch.
- Serve and Enjoy: Slice the cheesecake into even portions and serve chilled. Each bite offers a creamy, crunchy, and fruity sensation, making it a delightful treat for any dessert lover.