Ingredients

1 ½ cups Nilla Wafer Cookies, crushed

2 tablespoons Brown Sugar

½ cup Unsalted Butter, melted

1 cup Crushed Pineapple, well-drained

32 oz Cream Cheese, room temperature (4 packages)

1 cup Granulated Sugar

⅔ cup Sour Cream

1 ½ teaspoons Vanilla Extract

¼ teaspoon Salt

4 Eggs, room temperature, lightly whisked

8 oz Cream Cheese, room temperature (1 package)

¼ cup Granulated Sugar

¼ cup Sour Cream

1 Orange, juiced

1 Egg, room temperature

Optional: A few drops of orange food coloring

1 cup Sour Cream

1 tablespoon Granulated Sugar

½ teaspoon Pineapple Extract

½ teaspoon Vanilla Extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a food processor, crush the Nilla Wafer Cookies until finely ground. In a medium bowl, mix the crushed cookies with melted butter and brown sugar. Line a 9-inch springform pan with parchment paper on the bottom and spray the sides with non-stick spray. Press the crumb mixture firmly into the base and slightly up the sides. Bake the crust for 10 minutes, then set aside to cool.

Step 2: In a large bowl, beat 32 oz cream cheese with 1 cup granulated sugar until smooth and creamy. Add sour cream, vanilla extract, and salt, mixing until combined. Gradually add the 4 lightly whisked eggs one at a time, mixing on low speed to avoid overmixing.

Step 3: In a separate bowl, beat 8 oz cream cheese with ¼ cup granulated sugar until smooth. Add sour cream, orange juice, and 1 egg; mix thoroughly. Add a few drops of orange food coloring if desired to enhance color.

Step 4: Ensure the crushed pineapple is well-drained and spread it evenly over the baked crust. Pour half of the plain cheesecake mixture over the pineapple layer. Drop spoonfuls of the orange cheesecake mixture onto the plain layer and create swirls by gently dragging a knife or skewer through the mixtures.

Step 5: Pour the remaining plain cheesecake mixture on top and repeat swirling with the remaining orange mixture. Lightly tap the pan on the counter to release air bubbles.

Step 6: Reduce oven temperature to 325°F (163°C). Place the springform pan on a baking sheet and bake for 50 to 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open slightly. Let the cheesecake cool slowly in the oven for 1 to 2 hours.

Step 7: In a small bowl, combine 1 cup sour cream, 1 tablespoon granulated sugar, pineapple extract, and vanilla extract until smooth. Spread this topping evenly over the cooled cheesecake.

Step 8: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to develop flavors and firm up. Before serving, garnish with whipped cream, fresh orange slices, pineapple wedges, and mint sprigs for a beautiful presentation. Slice and enjoy!

Tips & Variations

Make sure to drain the crushed pineapple very well to prevent excess moisture from making the crust soggy.

Add a few drops of orange food coloring to the orange layer for a more vibrant swirl effect.

If you don’t have pineapple extract, a little extra vanilla or a splash of rum extract can add interesting flavor.

Use a water bath while baking to help prevent cracking on the cheesecake surface.

FAQs

Can I use a different type of cookie for the crust?

Yes, graham crackers or digestive biscuits work well as substitutes for the Nilla Wafer Cookies. Just crush them finely and follow the same crust preparation.

Why does the cheesecake need to cool in the oven with the door cracked?

Cooling the cheesecake slowly helps prevent cracks by allowing the temperature to drop gradually, minimizing sudden changes that cause the cake to shrink or split.

Dessert

Pineapple Orange Swirl Cheesecake Recipe

Introduction