White Chocolate Pineapple Pecan Cheesecake Recipe 🍰🍍

 

Ingredients:  

- 2 cups graham cracker crumbs  

- 1/2 cup unsalted butter, melted  

- 1 cup chopped pecans  

- 24 oz cream cheese, softened  

- 1 cup white chocolate chips, melted  

- 1 cup crushed pineapple, drained  

- 1 cup granulated sugar  

- 3 large eggs  

- 1 teaspoon vanilla extract  

- 1/2 cup sour cream  

Directions:  

1. Preheat your oven to 325°F (165°C). Grease a 9-inch

springform pan.  

2. In a medium bowl, mix the graham cracker crumbs,

melted butter, and 1/2 cup of the chopped pecans. Press

the mixture firmly into the bottom of the prepared pan to

form the crust.  

3. In a large mixing bowl, beat the softened cream cheese

until smooth. Gradually add the melted white chocolate,

sugar, eggs, vanilla extract, and sour cream, mixing until

fully combined.  

4. Gently fold in the drained crushed pineapple and the

remaining 1/2 cup of chopped pecans.  

5. Pour the filling over the crust in the pan. Bake for 60

minutes, or until the center is set but still slightly jiggly.  

6. Turn off the oven and let the cheesecake cool inside

with the door slightly open for 1 hour. Then, refrigerate

for at least 4 hours or overnight before serving.  

Prep Time: 20 minutes | Baking Time: 60 minutes | Total

Time: 300 minutes  

Kcal: 450 per serving | Servings: 12  

Tips:  

- For a tropical variation, add shredded coconut to the

filling for extra flavor and texture.  

- Substitute the white chocolate with dark chocolate

chips if you prefer a richer, less sweet taste.  

- Enhance presentation by topping with fresh pineapple

slices and a drizzle of caramel sauce before serving.