Pineapple Pecan Cheesecake with Creamy White Drizzle

 

Pineapple Pecan Cheesecake with Creamy White Drizzle

A rich and decadent cheesecake with tropical pineapple, crunchy pecans, and a luscious creamy drizzle. Perfect for any special occasion!

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained well
• ½ cup sour cream
• ½ cup chopped pecans

For the Creamy White Drizzle:

• ½ cup powdered sugar
• 2 tbsp heavy cream (or milk)
• ½ tsp vanilla extract

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Instructions:

1. Prepare the Crust:

1. Preheat oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes, then let cool.

2. Make the Cheesecake Filling:

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add eggs one at a time, beating on low speed. Stir in vanilla and sour cream.
3. Fold in the drained crushed pineapple and chopped pecans.
4. Pour the batter over the cooled crust and smooth the top.

3. Bake the Cheesecake:

1. Bake at 325°F for 50-60 minutes, or until the center is just set (a slight jiggle is okay).
2. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
3. Refrigerate for at least 4 hours (preferably overnight) before serving.

4. Make the Creamy White Drizzle:

1. Whisk together powdered sugar, heavy cream, and vanilla until smooth.
2. Drizzle over the cheesecake before serving.

5. Garnish & Serve:

• Sprinkle extra pecans on top for a beautiful finish.
• Serve chilled and enjoy the creamy, nutty, and fruity flavors in every bite!

Would you like any variations, like a coconut twist or caramel drizzle?