- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool.
2. Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Mix in eggs, one at a time, until just combined.
- Stir in vanilla, heavy cream, and melted white chocolate.
- Fold in crushed pineapple, chopped pecans, and cornstarch until evenly mixed.
3. Bake the Cheesecake
- Pour the filling over the crust and smooth the top.
- Wrap the bottom of the pan in foil and place in a larger roasting pan filled with hot water (water bath).
- Bake for 55-65 minutes, or until the center is slightly jiggly but mostly set.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
- Transfer to the fridge and chill for at least 6 hours or overnight.
4. Add the Toppings (Optional)
- Whip heavy cream and powdered sugar until soft peaks form.
- Spread or pipe over the cheesecake.
- Sprinkle with pecans, white chocolate shavings, and pineapple chunks.
5. Slice & Serve
- Run a knife around the edges before releasing from the springform pan.
- Slice and enjoy a creamy, tropical, and nutty delight!
Serving & Storage Tips
- Serving: Best served chilled, with a drizzle of caramel or extra white chocolate sauce.
- Storage: Refrigerate for up to 5 days in an airtight container.
- Freezing: Freeze whole or in slices for up to 2 months. Thaw overnight in the fridge before serving.
Variations & Customizations
- Nut-Free Option: Skip the pecans or replace with toasted coconut flakes.
- Extra Fruity: Add a layer of pineapple preserves on top before serving.
- Crust Variation: Use crushed vanilla wafers or pecan sandies for a unique twist.
- Dark Chocolate Twist: Swirl in melted dark chocolate for a marbled effect.
FAQs
1. How do I keep my cheesecake from cracking?
Bake in a water bath and avoid overmixing the eggs.
2. Can I use fresh pineapple instead of canned?
Yes! Just finely chop and drain well to remove excess moisture.
3. Why is my cheesecake too soft?
Make sure to chill for at least 6 hours before slicing for the best texture.
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