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Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Mix the graham cracker crumbs and melted butter together, then press into the bottom of the prepared pan. Set aside.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Fold in the crushed pineapple and chopped pecans until evenly distributed.
Pour the filling over the crust and spread evenly.
Bake for 60-70 minutes, or until the center is set and the top is lightly browned.
Allow the cheesecake to cool in the oven with the door slightly open for about an hour. Then refrigerate for at least 4 hours or overnight.
Before serving, drizzle the melted white chocolate over the top and sprinkle with additional chopped pecans.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 5 hours (including cooling and refrigeration)
Kcal: 450 kcal per slice | Servings: 12
