White Chocolate Pineapple Pecan Cheesecake — A Tropical Cheesecake That Feels Like a Vacation

If you’ve ever wanted a dessert that says “party in the oven” and “comfort in a forkful” at the same time, this White Chocolate Pineapple Pecan Cheesecake is your new best friend. I promise it’s more approachable than it sounds — perfect for busy weeknights when you want something special, or for those moments when you need a show-stopping dessert without a meltdown in the kitchen. If pineapple is your jam, you might also enjoy the flavor family in this Heavenly White Chocolate Pineapple Coconut Cheesecake I shared earlier — same sunny vibes, different twist.

As Anna (yes, the one who loves turning simple ingredients into magic), I created this recipe with two goals: big tropical flavor and straightforward steps. So grab a mixing bowl, turn up some good music, and let’s make something delicious.

Why You’ll Love This White Chocolate Pineapple Pecan Cheesecake

It tastes fancy but is surprisingly forgiving — ideal for busy women juggling kids, work, and life.
The white chocolate adds silkiness without overpowering the pineapple’s bright, tropical zip.
Toasted pecans give a toasty, buttery crunch that keeps every bite interesting.
Make it a day ahead: it only gets better after a chill in the fridge.

This cheesecake delivers layers of texture and flavor: a buttery graham-pecan crust, a creamy white chocolate-infused filling with juicy pineapple bits, and a crunchy topping of pecans and extra white chocolate drizzle. Comforting, bright, and a little decadent — kind of like putting on your favorite cardigan and sprinkling glitter on it.

Ingredients

Makes one 9-inch cheesecake (10–12 slices)

For the crust:

1 1/2 cups graham cracker crumbs (about 12 full sheets)
1/2 cup finely chopped pecans
1/4 cup granulated sugar
6 tbsp (3/4 stick) unsalted butter, melted
Pinch of salt

For the filling:

32 oz (4 blocks) cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream or full-fat Greek yogurt
1 cup heavy cream
8 oz white chocolate, chopped (or good-quality chips), melted and slightly cooled
1 tsp pure vanilla extract
1 cup crushed pineapple, well drained and patted dry
1/2 cup chopped toasted pecans

For the topping (optional but lovely):

1/2 cup chopped toasted pecans
2–3 oz melted white chocolate for drizzling
Fresh pineapple slices or maraschino cherries for garnish
Whipped cream (optional)

Note: drain the pineapple well — extra moisture can make the cheesecake take longer to set.

Equipment & Prep Notes

9-inch springform pan
Large mixing bowl and electric mixer (or stand mixer)
Small bowl for melted chocolate
Roasting pan or large baking dish for a water bath (optional but recommended)
Parchment paper

Pro tip: Room-temperature cream cheese and eggs make for a smoother filling. If you’re short on time, pop the eggs in a bowl of warm (not hot) water for 5 minutes.

Step-by-Step Directions

Preheat and prep:
- Preheat oven to 325°F (163°C).
- Wrap the bottom and sides of your springform pan with a double layer of heavy-duty aluminum foil (this helps prevent water from seeping in if you use a water bath). Lightly grease the pan, and set a circle of parchment on the bottom.
Make the crust:
- In a bowl, mix graham cracker crumbs, chopped pecans, sugar, melted butter, and a pinch of salt until moist and holds together when pressed.
- Press the mixture firmly into the bottom (and slightly up the sides if you like) of the springform pan. Use the flat bottom of a glass to press it down evenly.
- Bake for 8–10 minutes until fragrant. Remove from oven and cool while you make the filling. Lower oven to 300°F (149°C) for baking the cheesecake.
Melt the white chocolate:
- Place chopped white chocolate in a heatproof bowl and melt gently over a double boiler or in 20–30 second bursts in the microwave, stirring between bursts. Let it cool slightly — it should be warm and pourable, not hot.
Beat the cream cheese:
- In a large bowl, beat the room-temperature cream cheese with sugar until smooth and creamy, scraping down the sides as needed. Keep the beaters moving — no lumps wanted here.
Add eggs and dairy:
- Add eggs one at a time, mixing on low speed just until combined after each addition. Mix in sour cream (or yogurt), heavy cream, and vanilla until smooth.
Add white chocolate and pineapple:
- Slowly pour in the melted white chocolate and mix gently until evenly distributed. Fold in the drained crushed pineapple and the 1/2 cup chopped toasted pecans with a spatula.
Pour and bake in a water bath (recommended):
- Pour the filling into the cooled crust, smoothing the top. Tap the pan gently on the countertop to release any air bubbles.
- Place the springform pan into a larger roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake at 300°F (149°C) for 55–70 minutes. The edges should be set, and the center should still have a slight jiggle (like Jell-O). Overbaking leads to cracks, underbaking makes a wobbly, under-set center.
Cool and chill:
- Turn the oven off, crack the door, and let the cheesecake sit in the oven for 1 hour — this helps prevent cracking from a temperature shock.
- Remove from oven and water bath, cool to room temperature, then chill in the fridge for at least 6 hours, ideally overnight.
Finish and serve:
- Before serving, run a thin knife around the edge, release the springform, and transfer to a serving plate.
- Top with toasted pecans, drizzle with melted white chocolate, and garnish with pineapple slices and whipped cream if you like.
- Slice with a hot, dry knife (wipe between cuts) for clean pieces.

Baking Tips and Troubleshooting

Prevent cracks: Avoid overmixing once the eggs are added and bake gently at a low temperature. The oven-cool step is a lifesaver for smooth tops.
Draining pineapple: Squeeze out excess juice from crushed pineapple using paper towels or a fine sieve. Too much moisture will make the cheesecake take forever to set.
Toasting pecans: Toss pecans on a baking sheet and toast at 350°F for 6–8 minutes, stirring once. Smells heavenly and makes the flavor pop.
White chocolate melting: White chocolate is finicky — melt slowly and avoid steam or water in the bowl. If a little grainy, stir in a teaspoon of heavy cream to smooth it out.
Make ahead: This cheesecake is fantastic a day (or two) ahead — flavors meld and texture firms up. Freeze slices wrapped tightly for up to a month.

If you’re curious about other white chocolate creations that stay reliably satisfying, check out my Decadent White Chocolate Raspberry Truffle Cheesecake for inspiration on a fruit + white chocolate pairing that’s a crowd pleaser.

A Little Story From My Kitchen

When my sister Patricia first tried this cheesecake, she announced between delighted bites that it tasted like sunshine. That image — sunshine on a fork — stuck with me. It became our dessert of choice for family gatherings because it balanced familiarity (hello, cheesecake) with a tropical wink (pineapple and pecans). My kids loved the crunchy pecans so much they tried to sneak them from the topping before I finished plating. True story. Welcome to our kitchen chaos — I promise the cheesecake survives.

FAQs

Q: Can I use fresh pineapple instead of canned?
A: Yes. Use fresh pineapple finely chopped and lightly drained. Fresh pineapple adds brightness, but make sure it’s not too watery.

Q: Can I substitute white chocolate with cream cheese only?
A: You can skip the white chocolate for a simpler pineapple pecan cheesecake, but the white chocolate adds a silky sweetness that balances the pineapple nicely.

Q: How long will leftovers last?
A: Wrapped tightly in the refrigerator, cheesecake lasts 4–5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 1 month.

Q: Can I make this gluten-free?
A: Swap the graham crumbs for gluten-free graham or almond flour and use gluten-free cookies. Toasted pecans and the filling are naturally gluten-free.

Q: Any tips for slicing neat pieces?
A: Warm your knife under hot water for a few seconds, dry it, then slice. Wipe the blade clean between cuts.

Serving Ideas and Pairings

Coffee and cheesecake are a classic — try a medium roast with a hint of caramel.
A light tropical cocktail (think pineapple + coconut rum spritzer) pairs beautifully if you’re serving adults.
For a lighter touch, dollop plain whipped cream and a few fresh berries to brighten the plate.

Conclusion

This White Chocolate Pineapple Pecan Cheesecake is exactly the kind of dessert that comforts and impresses without demanding hours of babysitting in the kitchen — a true win for anyone balancing a busy life with a love of good food. If you’d like to see how professional dessert menus approach similar creations, take a look at the Cheesecake Factory’s dessert menu for inspiration and presentation ideas. For a printable version or a slightly different twist you can use for gifting or bake sales, see this White Chocolate Pineapple Pecan Cheesecake Recipe (printable) with measurements and notes you can print and tuck into your recipe box.

Happy baking — and if this one becomes your family favorite like it did ours, send a photo. I live for those “made it!” moments.