Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup finely chopped pecans
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, well drained
- 6 oz white chocolate, melted and slightly cooled
- ½ cup sour cream
- ½ cup chopped pecans (optional for extra crunch)
For the Topping (optional but amazing):
- Whipped cream
- Toasted pecans
- Pineapple chunks
- White chocolate shavings
Instructions
- Preheat Oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the Crust:
In a bowl, mix graham cracker crumbs, chopped pecans, sugar, and melted butter.
Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool. - Prepare the Filling:
In a large mixing bowl, beat the cream cheese until smooth.
Add sugar and mix until combined.
Beat in eggs one at a time, scraping the sides of the bowl as needed.
Mix in vanilla, then fold in the melted white chocolate, sour cream, and drained crushed pineapple.
Gently fold in chopped pecans if using. - Bake:
Pour the batter over the crust.
Bake for 55–65 minutes or until the center is set but still slightly jiggly.
Turn off oven, crack door slightly, and let cheesecake cool inside for 1 hour. - Chill:
Remove from oven and chill in the fridge at least 4 hours or overnight. - Garnish & Serve:
Top with whipped cream, pineapple chunks, toasted pecans, and white chocolate shavings for a showstopper finish!
Let me know if you want a no-bake version or something gluten-free!