White Chocolate Pineapple Pecan Cheesecake

If you’re craving a dessert that combines tropical flavors with rich, creamy decadence, this White Chocolate Pineapple Pecan Cheesecake is your perfect match. With its luscious white chocolate filling, sweet pineapple chunks, and crunchy pecans, this cheesecake offers a delightful escape to a tropical paradise.

This cheesecake is not just a feast for the eyes but also a treat for your taste buds. The creamy white chocolate base pairs beautifully with the juicy pineapple and the toasted pecans, making every bite a perfect blend of sweet and nutty. Whether you’re hosting a special event or simply indulging yourself, this cheesecake is sure to impress.

Resume of the Recipe: White Chocolate Pineapple Pecan Cheesecake combines the smooth, creamy texture of white chocolate with the tropical sweetness of pineapple and the crunch of toasted pecans. This cheesecake is a showstopper, offering a unique and delectable flavor combination that’s both luxurious and inviting. It’s perfect for any occasion that calls for a special dessert.

Exciting Story: This White Chocolate Pineapple Pecan Cheesecake was born out of a desire to create something unique for a summer party. Inspired by the flavors of a tropical getaway, I wanted to craft a dessert that would transport us to a sunlit beach. After several experiments, I finally nailed the perfect combination of creamy white chocolate, sweet pineapple, and crunchy pecans. It quickly became a favorite, and now it’s a staple for all our family gatherings and celebrations.

Why This White Chocolate Pineapple Pecan Cheesecake?

• Tropical Flavor Fusion: The combination of white chocolate, pineapple, and pecans offers a delightful tropical twist on a classic cheesecake.
• Creamy and Decadent: The creamy white chocolate filling makes this cheesecake rich and indulgent.
• Impressive Presentation: This cheesecake not only tastes amazing but also looks stunning, making it perfect for special occasions.

How to Make White Chocolate Pineapple Pecan Cheesecake:

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
   • Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
2. Make the Filling:
   • Melt the white chocolate chips in a heatproof bowl over a pot of simmering water or in the microwave, stirring until smooth. Allow to cool slightly.
   • In a large bowl, beat the softened cream cheese until smooth and creamy.
   • Gradually add the melted white chocolate, sour cream, and sugar, mixing until well combined.
   • Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
   • Gently fold in the crushed pineapple and toasted pecans.
   • Pour the filling over the cooled crust and smooth the top with a spatula.
3. Bake the Cheesecake:
   • Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden.
   • Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
   • Remove from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set.
4. Add the Topping:
   • Before serving, spread the whipped cream evenly over the top of the cheesecake.
   • Garnish with crushed pineapple and chopped pecans.
5. Serve:
   • Release the cheesecake from the springform pan and transfer it to a serving platter. Slice and enjoy!

Tips:

• Draining Pineapple: Make sure to drain the pineapple thoroughly to avoid excess moisture in the cheesecake.
• Toasting Pecans: Toast pecans in a dry skillet over medium heat for 5 minutes or until fragrant to enhance their flavor.

Substitutions and Variations:

• Crust: Swap graham cracker crumbs for crushed digestive biscuits or Oreo crumbs for a different base.
• Cheese: Use Greek yogurt or cream cheese for a slightly lighter filling.
• Fruit: Try using mango or strawberries instead of pineapple for a different tropical flavor.

Make a Healthier Version:

• Light Cream Cheese: Opt for light cream cheese to reduce calories.
• Reduced-Sugar White Chocolate: Use reduced-sugar white chocolate chips for a healthier option.
• Greek Yogurt: Substitute Greek yogurt for sour cream for added protein and less fat.

Closing: And there you have it! This White Chocolate Pineapple Pecan Cheesecake is a tropical delight that’s sure to make any occasion special. Let us know how your cheesecake turns out and explore more of our delightful recipes for your next culinary adventure!

Frequently Asked Questions:

1. Can I use fresh pineapple instead of canned?
   • Yes, you can use fresh pineapple, but make sure to drain it thoroughly to avoid excess moisture.
2. Can I use a different type of nut?
   • Absolutely! Almonds, walnuts, or macadamia nuts can be used instead of pecans.
3. How can I make the cheesecake gluten-free?
   • Use gluten-free graham crackers or a gluten-free cookie crust for the base.
4. Can I prepare this cheesecake in advance?
   • Yes, this cheesecake can be made up to a week in advance. Store it in the refrigerator until ready to serve.
5. How do I store leftovers?
   • Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
6. Can I freeze the cheesecake?
   • Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
7. What should I do if the cheesecake cracks?
   • Cracking can occur due to overbaking or rapid temperature changes. If it happens, cover it with whipped cream or fruit topping to hide the cracks.
8. Can I use a different type of chocolate?
   • Dark or milk chocolate can be used instead of white chocolate, though it will change the flavor profile of the cheesecake.
9. How can I make the cheesecake richer?
   • Add a layer of chocolate ganache or caramel sauce on top of the cheesecake for an extra layer of indulgence.
10. How can I make the cheesecake more tropical?
    • Add shredded coconut to the filling or topping for additional tropical flavor and texture.

White Chocolate Pineapple Pecan Cheesecake

0 from 0 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Crust:

• 1 1/2 cups 1 1/2 graham cracker crumbs

• 1/4 cup 1/4 granulated sugar

• 1/2 cup 1/2 melted butter

• For the Filling:

• 12 oz 12 cream cheese, softened

• 1 cup 1 white chocolate chips

• 1/2 cup 1/2 sour cream

• 1/2 cup 1/2 granulated sugar

• 3 large 3 eggs

• 1 teaspoon 1 vanilla extract

• 1 cup 1 crushed pineapple, drained

• 1/2 cup 1/2 chopped pecans, toasted

• For the Topping:

• 1/2 cup 1/2 whipped cream

• 1/4 cup 1/4 crushed pineapple

• 1/4 cup 1/4 chopped pecans

Directions

• Prepare the Crust:
• Preheat your oven to 350°F (175°C).
• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
• Make the Filling:
• Melt the white chocolate chips in a heatproof bowl over a pot of simmering water or in the microwave, stirring until smooth. Allow to cool slightly.
• In a large bowl, beat the softened cream cheese until smooth and creamy.
• Gradually add the melted white chocolate, sour cream, and sugar, mixing until well combined.
• Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gently fold in the crushed pineapple and toasted pecans.
• Pour the filling over the cooled crust and smooth the top with a spatula.
• Bake the Cheesecake:
• Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden.
• Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
• Remove from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set.
• Add the Topping:
• Before serving, spread the whipped cream evenly over the top of the cheesecake.
• Garnish with crushed pineapple and chopped pecans.
• Serve:
• Release the cheesecake from the springform pan and transfer it to a serving platter. Slice and enjoy!

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