A tropical twist on a classic cheesecake, featuring creamy white chocolate, sweet pineapple, and crunchy pecans.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 cup finely chopped pecans.
- For the Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 12 ounces white chocolate, melted and cooled slightly
- 4 large eggs
- 1 (8 ounce) can crushed pineapple, well drained.
- For the Topping (Optional):
- Whipped cream
- Toasted pecans
- Pineapple chunks.
Instructions:
- Prepare the Crust:
- Preheat oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and chopped pecans.
- Pour melted butter over the mixture and stir until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Let cool.
- Prepare the Filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Stir in sour cream and vanilla extract.
- Add the melted and slightly cooled white chocolate, and blend untill fully incorporated.
- Beat in eggs one at a time, mixing until just combined after each addition.
- Fold in the drained crushed pineapple.
- Pour the filling over the cooled crust.
- Bake the Cheesecake:
- Wrap the outside of the springform pan with aluminum foil to prevent leaks.
- Place the springform pan in a larger roasting pan.
- Fill the roasting pan with hot water halfway up the sides of the springform pan (water bath).
- Bake for 50-60 minutes, or until the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Garnish and Serve (Optional):
- Remove the sides of the springform pan.
- Garnish with whipped cream, toasted pecans, and pineapple chunks, if desired.
- Slice and serve.
Tips for Success:
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter.
- Drain the crushed pineapple thoroughly to prevent a soggy cheesecake.
- The water bath is crucial for even baking and preventing cracks.
- Allow the cheesecake to cool slowly to avoid cracks.
- Do not over beat the batter after adding the eggs. Overbeating will add too much air, and can cause the cheesecake to crack.
- For a very smooth white chocolate, melt it slowly over a double boiler, or in short intervals in the microwave.
Enjoy your delicious White Chocolate Pineapple Pecan Cheesecake!