White Chocolate Pineapple Pecan Cheesecake (Print Version)
Smooth white chocolate, pineapple, and pecans baked in a creamy dessert with a graham crust.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
→ Filling
03 -
1 cup cream cheese, softened
04 -
1 cup sour cream
05 -
1/2 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
8 ounces white chocolate, melted and slightly cooled
08 -
1 cup crushed pineapple, drained
09 -
1/2 cup pecans, chopped
10 -
3 large eggs
# Steps:
01 -
Preheat the oven to 325°F (163°C).
02 -
Combine graham cracker crumbs and melted butter in a medium bowl. Mix until uniform, then firmly press the mixture into the base of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and cool.
03 -
Beat cream cheese in a large mixing bowl until smooth. Add sour cream, granulated sugar, and vanilla extract; mix until homogenous.
04 -
Gradually beat in the melted white chocolate, ensuring the mixture is fully combined.
05 -
Fold in crushed pineapple and chopped pecans gently until evenly distributed.
06 -
Add eggs one at a time, mixing on a low speed and just until each is incorporated. Avoid overmixing.
07 -
Pour the batter over the cooled crust in the springform pan. Bake at 325°F (163°C) for 50 to 60 minutes, until the center is set but slightly jiggly.
08 -
Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 1 hour.
09 -
Remove from oven and cool to room temperature. Refrigerate for a minimum of 4 hours or overnight before serving.
# Notes:
01 -
For optimal texture, ensure all dairy ingredients are at room temperature before mixing.