Refreshing Southern Pineapple Orange Swirl Cheesecake
A delightful cheesecake that combines the tropical tastes of pineapple and orange for a refreshing dessert experience.
Servings: 8 servings
Equipment
- 9-inch springform pan
- Mixing Bowl
- Electric Mixer
Ingredients
Crust
- 1.5 cups Graham cracker crumbs
- 0.25 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
Filling
- 32 oz Cream cheese, softened 4 packages of 8 oz each
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 1 cup Crushed pineapple, drained
- 1 cup Orange juice
- Zest of 1 Orange
Instructions
- Preheat your oven to 325°F (160°C). Ensure it’s properly heated before you begin baking.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden brown. Let it cool.
- In a large bowl, beat cream cheese with 1 cup sugar and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, mix pineapple, orange juice, and zest.
- Gently fold half the cheesecake batter into the pineapple-orange mix.
- Layer half the plain batter into the crust, then add the pineapple mix. Repeat with remaining batters.
- Swirl the mixtures gently with a knife for a marbled effect.
- Bake for 60 minutes until center is set but slightly jiggly.
- Turn off oven, crack door, and let cheesecake sit for 1 hour.
- Cool completely, then chill at least 4 hours before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze the cheesecake wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator for best results.