White Chocolate Pineapple Pecan Cheesecake

4. Prepare the Topping

1. Once the cheesecake has cooled, spread the remaining crushed pineapple evenly over the top.
2. Drizzle the melted white chocolate over the pineapple in a decorative pattern.
3. Sprinkle the chopped pecans on top.

5. Chill and Serve

1. Refrigerate the cheesecake for at least 4 hours, or overnight for the best texture.
2. Remove the sides of the springform pan before serving.
3. Optionally, pipe whipped cream around the edges for a fancy finish.

Tips for the Best Cheesecake

• Drain the Pineapple Well: Too much moisture can affect the cheesecake’s texture.
• Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smoother batter.
• Use a Water Bath: To prevent cracks, you can bake the cheesecake in a water bath by wrapping the pan in foil and placing it in a roasting pan filled with hot water.

This White Chocolate Pineapple Pecan Cheesecake is a delightful dessert that pairs the sweetness of white chocolate with the tangy pineapple and crunchy pecans for a perfect balance of flavors. It’s a guaranteed showstopper that will have everyone asking for seconds!