Indulge in a tropical twist on a classic dessert with this White Chocolate Pineapple Pecan Cheesecake. Creamy white chocolate filling swirled with sweet pineapple chunks and crunchy pecans create a symphony of flavors that will transport your taste buds to paradise.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 large eggs
- 1 cup white chocolate chips, melted
- 1 cup crushed pineapple, drained
- 1/2 cup chopped pecans
For the Topping:
- 1/2 cup whipped cream
- 1/4 cup chopped pecans
- Pineapple chunks
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- For the crust, combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
- For the filling, beat cream cheese, sugar, cornstarch, and salt in a large bowl until smooth. Stir in vanilla and sour cream. Add eggs one at a time, beating after each addition.
- Pour half of the cream cheese mixture over the crust. Swirl in the melted white chocolate, crushed pineapple, and chopped pecans. Pour the remaining cream cheese mixture over the top.
- Bake for 50-60 minutes, or until the center is just set. Let cool completely in the oven with the door slightly ajar.
- Refrigerate for at least 4 hours, or preferably overnight.
- To serve, top with whipped cream, chopped pecans, and pineapple chunks.
Enjoy this decadent and delicious White Chocolate Pineapple Pecan Cheesecake!