Introduction:
This Caramelized Pineapple Pecan Cheesecake is a tropical twist on the classic cheesecake, featuring a buttery graham cracker crust, a creamy cheesecake filling packed with sweet pineapple chunks and crunchy pecans, and a decadent caramel drizzle topped with white chocolate. The combination of textures and flavors makes this dessert a true showstopper for any occasion!
Recipe:
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup brown sugar
For the Cheesecake Filling:
- 500g (16 oz) cream cheese, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup chopped pineapple (fresh or canned, drained)
- 1/2 cup chopped pecans
For the Topping:
- 1/2 cup caramel sauce
- 1/2 cup white chocolate, melted
- Extra chopped pecans for garnish
Instructions:
- Prepare the Crust:
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, and brown sugar in a bowl.
- Press the mixture into the bottom of a springform pan and bake for 10 minutes. Let it cool.
- Prepare the Cheesecake Filling:
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream until creamy.
- Fold in chopped pineapple and pecans.
- Bake the Cheesecake:
- Pour the filling over the cooled crust and smooth the top.
- Bake for 50–60 minutes or until the center is slightly jiggly but set.
- Turn off the oven and let the cheesecake cool inside with the door slightly open.
- Refrigerate for at least 4 hours or overnight.
- Add the Toppings:
- Drizzle caramel sauce and melted white chocolate over the chilled cheesecake.
- Sprinkle extra chopped pecans on top for added crunch.
Slice and enjoy this rich, creamy, and tropical delight! 🍍🍰