White Chocolate Pineapple Pecan Cheesecake

Description

This White Chocolate Pineapple Pecan Cheesecake is a tropical-inspired dessert that combines the creamy richness of cheesecake with the sweetness of white chocolate, juicy pineapple, and a crunchy pecan crust. The subtle flavors of coconut and vanilla round out this decadent dessert, making it perfect for special occasions or when you’re craving a unique treat.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup chopped pecans
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
• ¼ tsp ground cinnamon (optional)

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 8 oz white chocolate, chopped or chips
• 1 cup sour cream
• 1 cup crushed pineapple, drained well
• ¼ cup toasted shredded coconut (optional)

For the Topping:

• ½ cup crushed pineapple, drained
• ¼ cup toasted pecans, chopped
• 2 tbsp honey (optional)

Instructions

1. Prepare the Crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs, chopped pecans, sugar, and cinnamon (if using).
3. Stir in the melted butter until the mixture is fully combined.
4. Press the mixture into the bottom of a 9-inch springform pan to form a tight, even crust.
5. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.

2. Make the Cheesecake Filling:

1. In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave in 30-second intervals, stirring after each, until smooth and fully melted. Let it cool slightly.
2. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract and melted white chocolate until well combined.
5. Gently fold in the sour cream, crushed pineapple, and toasted shredded coconut (if using).
6. Pour the cheesecake filling over the prepared crust and smooth the top.

3. Bake the Cheesecake:

1. Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
2. Place the pan in a larger roasting pan and fill the roasting pan with about 1 inch of hot water to create a water bath.
3. Bake the cheesecake for 55-65 minutes, or until the center is set but slightly jiggly.
4. Turn off the oven and let the cheesecake cool with the door slightly ajar for 1 hour.
5. Refrigerate the cheesecake for at least 4 hours or overnight.

4. Prepare the Topping:

1. Once the cheesecake has chilled, prepare the topping by mixing the remaining crushed pineapple with the chopped toasted pecans.
2. Drizzle with honey, if desired, for a touch of sweetness.

5. Serve:

1. Spread the pineapple-pecan topping over the chilled cheesecake before serving.
2. Slice and enjoy!

Tips for Success

• Make sure to drain the pineapple thoroughly to avoid excess moisture in the cheesecake filling.
• Toasting the shredded coconut and pecans will enhance their flavors and add a nice crunch to the topping.
• If you prefer a smoother topping, you can blend the pineapple and pecans together for a more uniform texture.

Recommendations

• Pair this cheesecake with a light dessert wine or a tropical cocktail like a piña colada for an extra indulgent experience.
• It’s perfect for serving at tropical-themed parties, holiday gatherings, or just as a special treat.

Nutrition (per slice, approx., based on 12 servings):

• Calories: 520
• Protein: 7g
• Carbohydrates: 40g
• Fat: 35g
• Fiber: 2g
• Sugars: 28g