Go Back

White Chocolate Pineapple Pecan Cheesecake

A creamy, tropical cheesecake featuring white chocolate and crunchy pecans, perfect for impressing family and friends without much fuss.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 3 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs (about 12 full crackers)
  • 1/3 cup 1/3 cup granulated sugar
  • 6 tbsp 6 tbsp unsalted butter, melted
  • 1/2 cup 1/2 cup finely chopped toasted pecans
Filling
  • 24 oz 24 oz cream cheese, room temperature (3 packages)
  • 1 cup 1 cup granulated sugar
  • 3 large 3 large eggs, room temperature
  • 1 tsp 1 tsp vanilla extract
  • 8 oz 8 oz white chocolate, melted and slightly cooled
  • 1/2 cup 1/2 cup sour cream
  • 3/4 cup 3/4 cup crushed pineapple, well-drained (fresh or canned)
  • 1/3 cup 1/3 cup chopped pecans, toasted
Topping (optional)
  • 1/2 cup 1/2 cup chopped toasted pecans
  • White chocolate curls or shavings
  • Pineapple slices or tidbits for garnish
  • Whipped cream

Method
 

Preparation
  1. Preheat oven to 325°F (160°C). Wrap the outside of your springform pan in two layers of heavy-duty foil.
  2. Combine graham cracker crumbs, sugar, melted butter, and 1/2 cup toasted pecans in a bowl and press evenly into the bottom of the springform pan. Chill in the fridge.
  3. Melt white chocolate gently by microwave or over a double boiler. Let cool slightly.
Mixing
  1. In a large bowl, beat cream cheese until smooth, then add sugar and beat until combined.
  2. Add eggs one at a time on low speed, mixing just until blended. Stir in vanilla.
  3. Fold in melted white chocolate, sour cream, crushed pineapple, and chopped pecans, mixing gently.
Baking
  1. Pour filling onto the chilled crust and smooth the top. Prepare a water bath by placing the springform pan in a larger pan and adding hot water halfway up the sides.
  2. Bake at 325°F for 50–65 minutes. The center should still slightly wobble.
  3. Turn off the oven, crack the door, and let the cheesecake sit inside for 45 minutes before transferring to a wire rack to cool completely. Chill for at least 4 hours or overnight.
Serving
  1. Run a knife around the pan before unclipping the springform. Top with chopped toasted pecans, white chocolate shavings, and pineapple slices. Serve with whipped cream.

Notes

Use room temperature ingredients for smooth mixing. Toast pecans in a preheated oven for a nuttier flavor. For brighter pineapple flavor, fold in a tsp of pineapple juice, but don’t add too much liquid.