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Pineapple White Chocolate Cheesecake

A glossy cheesecake merging bright, tart pineapple with the satin richness of cream cheese and white chocolate, creating a luscious dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 0.5 cups unsalted butter, melted
For the cheesecake filling
  • 24 oz cream cheese, softened Use room temperature to avoid lumps.
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1.5 cups crushed pineapple, drained Drain thoroughly to prevent excess moisture.
  • 0.5 cups pineapple chunks For topping.
  • 0.25 cups chopped pecans For topping.
  • 0.25 cups white chocolate, melted For drizzle.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup of sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  3. In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the sour cream and vanilla extract until combined.
  6. Gently fold in the crushed pineapple.
Baking
  1. Pour the cream cheese mixture over the crust in the springform pan.
  2. Bake for 60–70 minutes, or until the center is set and the top is lightly browned.
  3. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serving
  1. Before serving, top the cheesecake with pineapple chunks and chopped pecans. Drizzle with melted white chocolate.

Notes

Slice with a hot, clean knife for satin-smooth edges. Cover loosely with plastic wrap or an airtight lid and refrigerate for up to 4 days. For longer storage, freeze slices wrapped individually in parchment and foil.