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Pineapple Upside-Down Cheesecake with White Chocolate and Pecans Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Total Time: 5 hours 25 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pineapple Upside-Down Cheesecake combines the tropical sweetness of pineapple with the creamy, rich texture of classic cheesecake. Featuring a buttery graham cracker crust, a luscious cream cheese filling mixed with crushed pineapple, and a delightful topping of pineapple chunks, pecans, and melted white chocolate, this dessert is perfect for parties or a special treat.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 1/2 cups crushed pineapple, drained

Topping

  • 1/2 cup pineapple chunks
  • 1/4 cup chopped pecans
  • 1/4 cup white chocolate, melted

Instructions

  1. Preheat Oven and Prepare Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until well incorporated. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust base.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and 1 cup sugar until the mixture is smooth and creamy. Add the eggs one at a time, making sure to beat well after each addition to incorporate air and achieve a smooth texture. Then mix in the sour cream and vanilla extract until everything is fully combined.
  3. Add Pineapple: Gently fold the drained crushed pineapple into the cream cheese batter, ensuring the fruit is evenly distributed without overmixing.
  4. Assemble and Bake: Pour the cream cheese and pineapple mixture over the prepared graham cracker crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes or until the center is set and the top has a light golden brown color.
  5. Cooling and Chilling: Once baked, allow the cheesecake to cool to room temperature. Then, refrigerate it for at least 4 hours or overnight to allow it to fully set, enhance flavor, and improve texture.
  6. Add Toppings and Serve: Before serving, top the chilled cheesecake with pineapple chunks and chopped pecans. Finally, drizzle with melted white chocolate for added sweetness and an elegant finish.

Notes

  • Ensure pineapple is well drained to prevent excess moisture in the cheesecake.
  • Use a 9-inch springform pan for best results and easy removal.
  • Allow ample chilling time for the cheesecake to set properly, ideally overnight.
  • White chocolate drizzle can be replaced with dark chocolate for a different flavor profile.
  • Bring cream cheese to room temperature before mixing to avoid lumps.

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Find it online: https://buzzbitekitchen.com/pineapple-upside-down-cheesecake-with-white-chocolate-and-pecans-recipe/