Pineapple Pecan Cheesecake with Creamy White Drizzle

Introduction

This pineapple pecan cheesecake is a decadent dessert that perfectly balances tropical sweetness with nutty richness.

Featuring a buttery crust, a creamy cheesecake layer filled with juicy pineapple chunks and crunchy pecans, and a luscious white chocolate drizzle, this dessert is a showstopper.

Whether served for a holiday gathering, a special celebration, or simply to satisfy your sweet tooth, this cheesecake is a masterpiece that will leave everyone impressed.

Ingredients

For the Crust:

2 cups (200g) graham cracker crumbs

1/2 cup (115g) unsalted butter, melted

2 tablespoons sugar

For the Cheesecake Filling:

3 packages (8 oz each, 680g total) cream cheese, softened

1 cup (200g) granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup (120ml) sour cream

1 cup (150g) crushed pineapple, drained

1/2 cup (75g) chopped pecans

For the White Chocolate Drizzle:

1/2 cup (100g) white chocolate chips

2 tablespoons heavy cream

For Garnish:

Extra chopped pecans

Pineapple chunks (optional)

Instructions

Preparing the Crust

Preheat the Oven: Preheat your oven to 325°F (160°C).

Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.

Form the Crust: Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then set aside to cool.

Making the Cheesecake Filling

Cream the Cheese and Sugar: In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.

Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.

Incorporate Sour Cream: Add the sour cream and mix until smooth.

Fold in Pineapple and Pecans: Gently fold in the drained crushed pineapple and chopped pecans.

Pour the Filling: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

Baking the Cheesecake

Bake: Place the cheesecake in the oven and bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.

Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then, remove it from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for the best results.

Preparing the White Chocolate Drizzle

Melt the Chocolate: In a small microwave-safe bowl, melt the white chocolate chips with the heavy cream in 20-second intervals, stirring between each until smooth.

Drizzle the Chocolate: Use a spoon or piping bag to drizzle the melted white chocolate over the chilled cheesecake.

Garnishing and Serving

Add Garnishes: Sprinkle extra chopped pecans over the top and arrange pineapple chunks for a tropical touch.

Slice and Serve: Slice the cheesecake with a sharp knife, wiping it clean between cuts, and serve chilled.

Serving Suggestions

This pineapple pecan cheesecake pairs wonderfully with a cup of coffee or tea.

Pineapple Pecan Cheesecake with Creamy White DrizzleFor extra indulgence, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion

Pineapple pecan cheesecake is a stunning dessert that combines rich creaminess, tropical fruitiness, and nutty crunch in every bite.

The addition of white chocolate drizzle elevates it to a level of pure indulgence, making it perfect for impressing guests or treating yourself to something special.

Follow this recipe to create a dessert that’s not only delicious but also a feast for the eyes. Enjoy every bite of this luxurious treat!