😍🍍🥧 White Chocolate Pineapple Pecan Cheesecake

Tropical, creamy, and indulgent—pineapple and pecans folded into a rich cheesecake, finished with a white chocolate drizzle.

Ingredients

For the crust

• 1 ½ cups graham cracker crumbs
• ½ cup melted butter

For the filling

• 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

For topping

• ½ cup white chocolate, melted
• Additional chopped pecans (optional)

Directions

1. Prep: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Make crust: Mix graham cracker crumbs with melted butter. Press into the pan base. Set aside.
3. Beat filling: In a large bowl, beat cream cheese and sugar until smooth and creamy.
4. Add eggs & vanilla: Add eggs one at a time, beating well after each. Stir in vanilla.
5. Fold-ins: Gently fold in crushed pineapple and chopped pecans until evenly distributed.
6. Fill & bake: Pour filling over crust and smooth the top. Bake 60–70 minutes until center is set and top lightly browned.
7. Cool: Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour. Refrigerate at least 4 hours or overnight.
8. Finish & serve: Drizzle melted white chocolate over the top and sprinkle with extra pecans. Slice and serve.

Details

• Prep Time: 20 minutes
• Cooking Time: 70 minutes
• Total Time: ~5 hours (including cooling and refrigeration)
• Kcal: 450 kcal per slice
• Servings: 12

Tip: For cleaner slices, run a warm knife around the edge before unlocking the springform and wipe the blade between cuts.