White Chocolate Pineapple Pecan Cheesecake
Ingredients:
1 cups graham cracker crumbs
cup melted butter
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
1 cup chopped pecans
cup white chocolate, melted
Directions:
Preheat the Oven:
Preheat your oven to 325F 160C. Grease a 9-inch springform pan and set aside.
Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs and melted butter until evenly combined.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the Pineapple and Pecans:
Gently fold in the drained crushed pineapple and chopped pecans until evenly distributed throughout the filling.
Assemble the Cheesecake:
Pour the cream cheese mixture over the crust in the prepared pan. Spread it evenly with a spatula.
Bake:
Bake in the preheated oven for 6070 minutes, or until the center is set and the top is lightly browned.
Cool and Chill:
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set fully.
Decorate and Serve:
Before serving, drizzle the melted white chocolate over the top of the cheesecake.
Sprinkle with additional chopped pecans for an extra crunch and garnish.
Enjoy this creamy, tropical dessert with its nutty, chocolaty finish its sure to impress!
Nutritional Information:
Prep Time: 20 minutes Cooking Time: 70 minutes Total Time: 5 hours including cooling and refrigeration
Kcal: Approximately 450 kcal per slice Servings: 12 slices
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