Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup crushed pineapple, drained
- ½ cup white chocolate chips, melted
- ½ cup chopped pecans
For the Topping (Optional):
- ½ cup whipped cream
- ¼ cup white chocolate shavings
- ¼ cup chopped pecans
- Pineapple slices for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Prepare the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the springform pan. Bake for 8-10 minutes, then let it cool.
- Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla and sour cream.
- Fold in white chocolate, pineapple, and pecans until well combined. Pour mixture over the cooled crust.
- Bake for 45-50 minutes or until the center is slightly jiggly but set around the edges.
- Cool & Chill: Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Garnish & Serve: Top with whipped cream, white chocolate shavings, pecans, and pineapple slices. Slice and enjoy!
Would you like to add a caramel drizzle or any flavor twist? 😊