Go Back
a buttery pecan pineapple cheesecake topped with toasted pecans in a wide horizontal shot, on a rustic wooden board, warm natural light, shallow depth of field, landscape orientation

Buttery Pecan Pineapple Cheesecake

Creamy pineapple cheesecake on a buttery pecan crust with a crunchy layer of candied pecans on top!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 1 cup chopped pecans
  • 0.5 cup butter melted
  • 24 oz cream cheese softened
  • 1 cup brown sugar
  • 3 eggs
  • 1 cup crushed pineapple drained
  • 1 tsp vanilla extract

Method
 

  1. Combine the graham crumbs, half the pecans, and melted butter, press into a springform pan, and chill.
  2. Beat the cream cheese and brown sugar until smooth, then beat in the eggs one at a time.
  3. Fold in the pineapple and vanilla and pour over the crust.
  4. Scatter the remaining pecans on top and bake at 325 degrees F for 55-60 minutes until set.
  5. Cool completely, then refrigerate at least 4 hours before serving.

Notes

Toast the pecans first for a deeper, butterier flavor.