Description
This luscious cheesecake combines creamy white chocolate with sweet crushed pineapple and crunchy pecans, all nestled in a buttery graham cracker crust. Perfect for special occasions or a delightful dessert after dinner!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans
- ½ cup white chocolate, melted
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan. Set aside.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Fold in the crushed pineapple and chopped pecans until evenly distributed.
- Pour the filling over the crust and spread evenly.
- Bake for 60-70 minutes or until the center is set and the top is lightly browned.
- Allow the cheesecake to cool in the oven with the door slightly open for about an hour. Then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle the melted white chocolate over the top and sprinkle with additional chopped pecans.
Notes
- For best results, allow the cheesecake to chill overnight before serving.
- Use high-quality white chocolate for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 360mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg