White Chocolate Pineapple Pecan Cheesecake
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Ingredients
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• For the crust:
o 1 ½ cups graham cracker crumbs
o ½ cup melted butter
• For the cheesecake filling:
o 24 oz cream cheese, softened
o 1 cup granulated sugar
o 3 large eggs
o 1 tsp vanilla extract
o 1 cup crushed pineapple, drained
o 1 cup chopped pecans
o ½ cup white chocolate, melted
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Instructions
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Prepare the Crust:
• Preheat your oven to 325°F (160°C).
• Grease a 9-inch springform pan.
• In a bowl, combine graham cracker crumbs with melted butter and mix until well combined.
• Press this mixture firmly into the bottom of the prepared pan to form a crust. Set it aside.
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Make the Cheesecake Filling:
• In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
• Add the eggs, one at a time, mixing thoroughly after each addition.
• Stir in the vanilla extract for flavor.
• Gently fold in the drained crushed pineapple and chopped pecans, ensuring they are evenly distributed throughout the mixture.
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Assemble the Cheesecake:
• Pour the cheesecake filling over the prepared graham cracker crust in the pan, smoothing the top with a spatula.
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Bake the Cheesecake:
• Bake in the preheated oven for 60 to 70 minutes or until the cheesecake is set in the center and the top has a light golden hue.
• Once done, turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about 1 hour.
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Cool and Refrigerate:
• After the cheesecake has cooled for an hour, refrigerate it for at least 4 hours, or preferably overnight, to allow it to fully set.
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Finish and Serve:
• Before serving, drizzle melted white chocolate over the top of the cheesecake and garnish with additional chopped pecans for a beautiful finish.
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Prep Time: 20 minutes
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Total Time: 5 hours (including cooling and refrigeration)
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Servings: 8-10 slices
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This cheesecake is perfect for any occasion, offering a delightful combination of tropical flavors, crunchy nuts, and creamy cheesecake! Enjoy!
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