Indulge in the creamy, decadent delight of White Chocolate Pineapple Pecan Cheesecake. This luscious dessert combines the smoothness of white chocolate, the tropical sweetness of pineapple, and the nutty crunch of pecans, all wrapped in a velvety cheesecake. With a buttery graham cracker crust and a rich, silky filling, this cheesecake is perfect for special occasions, holidays, or whenever you crave a luxurious treat. The combination of flavors creates a perfect balance of sweetness, creaminess, and crunch, making every bite irresistible.
Ingredients:
For the Crust:
• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
For the Cheesecake Filling:
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup white chocolate, melted
• ½ cup sour cream
• 1 cup crushed pineapple, drained
• ½ cup chopped pecans
For the Topping:
• ½ cup white chocolate, melted (for drizzle)
• ¼ cup chopped pecans
• Whipped cream (optional)
Instructions:
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and let it cool.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate the White Chocolate and Sour Cream: Melt the white chocolate in a microwave or using a double boiler. Allow it to cool slightly, then mix it into the cheesecake batter along with the sour cream. Beat until smooth and well combined.
- Add Pineapple and Pecans: Gently fold in the drained crushed pineapple and chopped pecans, ensuring even distribution without overmixing.
- Bake the Cheesecake: Pour the batter over the prepared crust, spreading it evenly. Tap the pan lightly to remove air bubbles. Place the pan in a larger baking dish and add hot water to the dish to create a water bath. Bake for 55-65 minutes or until the center is set but slightly jiggly.
- Cool the Cheesecake: Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for an hour. Remove and let it cool to room temperature before refrigerating for at least 4 hours or overnight for best results.
- Add the Toppings: Once chilled, drizzle melted white chocolate over the cheesecake and sprinkle chopped pecans on top. Optionally, garnish with whipped cream for extra indulgence.
- Serve and Enjoy: Slice and serve this rich, creamy cheesecake with a cup of coffee or tea. Store any leftovers in the refrigerator for up to five days.
This White Chocolate Pineapple Pecan Cheesecake is a luxurious dessert that will impress guests with its creamy texture, tropical flair, and nutty crunch. Whether for a family gathering or a festive celebration, this cheesecake is a showstopper!