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If you’re looking to impress your guests with a dessert that boasts both stunning presentation and delightful flavor, look no further than the White Chocolate Pineapple Pecan Cheesecake. This dessert takes the classic cheesecake to new heights by infusing it with a tropical twist. Imagine the creamy richness of white chocolate harmonizing beautifully with the tangy sweetness of fresh pineapple, all enveloped in a buttery pecan crust. Each bite is a luscious experience that transports you to a sun-soaked beach, making it a perfect treat for summer gatherings, holidays, or any occasion that calls for a touch of indulgence.

White Chocolate Pineapple Pecan Cheesecake Recipe – A Tropical Delight!

Impress your guests with a decadent White Chocolate Pineapple Pecan Cheesecake that blends tropical flavors and creamy textures. With a buttery pecan crust, luscious white chocolate filling, and a burst of fresh pineapple, every slice is a taste of paradise. Perfect for summer gatherings or special occasions, this cheesecake is as stunning as it is delicious. Follow our easy recipe and elevate your dessert game! #Cheesecake #DessertRecipes #TropicalTreats #BakingJoy #FoodieFun
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Ingredients
  

For the crust:

1 ½ cups crushed graham crackers

½ cup finely chopped pecans

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

8 oz white chocolate, melted and slightly cooled

1 cup crushed pineapple, drained (reserve juice)

½ cup sour cream

¼ cup chopped pecans (for mixing)

For the topping:

1 cup whipped cream

¼ cup toasted coconut flakes (optional)

Additional chopped pecans for garnish

Instructions
 

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

    Prepare the Crust:

      - In a medium bowl, combine the crushed graham crackers, chopped pecans, granulated sugar, and melted butter. Mix until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

          Bake the Crust:

            - Bake the crust in the preheated oven for about 10 minutes or until golden. Remove and let it cool while preparing the filling.

              Make the Cheesecake Filling:

                - In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer until creamy and smooth.

                  - Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and melted white chocolate, mixing until combined.

                    - Gently fold in the crushed pineapple, sour cream, and chopped pecans until evenly distributed.

                      Combine and Pour:

                        - Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

                          Bake the Cheesecake:

                            - Bake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

                              - Turn off the oven and crack the door. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.

                                Chill:

                                  - Remove from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight for best results.

                                    Add Toppings:

                                      - Once chilled, top the cheesecake with whipped cream. Optionally sprinkle with toasted coconut flakes and additional chopped pecans for garnish.

                                        Serve:

                                          - Carefully remove the sides of the springform pan. Slice into pieces and serve chilled for a delicious tropical delight!

                                            Prep Time: 30 minutes | Total Time: 6 hours (includes chill time) | Servings: 10 slices