Description
This Pineapple Orange Swirl Cheesecake is a delightful tropical dessert featuring a buttery Nilla wafer crust, a creamy pineapple layer, and a vibrant orange cheesecake swirl. The luscious combination of tangy pineapple, fresh orange juice, and rich cream cheese creates a refreshing and indulgent treat perfect for any occasion. It is finished with a smooth sour cream topping and garnished for a beautiful presentation.
Ingredients
Scale
Crust
- 1 ½ cups Nilla Wafer Cookies, crushed
- 2 tablespoons Brown Sugar
- ½ cup Unsalted Butter, melted
Cheesecake Mixture
- 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
Orange Layer
- 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
Sour Cream Topping
- 1 cup Sour Cream
- 1 tablespoon Granulated Sugar
- ½ teaspoon Pineapple Extract
- ½ teaspoon Vanilla Extract
Garnish (optional)
- Whipped Cream
- Fresh Orange Slices
- Pineapple Wedges
- Sprigs of Mint
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Using a food processor, finely crush the Nilla Wafer Cookies. In a medium bowl, mix the crushed cookies with melted unsalted butter and brown sugar until well combined. Line a 9-inch springform pan with parchment paper on the bottom and spray the sides with non-stick spray. Firmly press the cookie crumb mixture into the base and slightly up the sides of the pan. Bake the crust for 10 minutes, then remove and allow to cool.
- Make the Plain Cheesecake Mixture: In a large mixing bowl, beat the 32 oz cream cheese and 1 cup granulated sugar together until smooth and creamy. Add the ⅔ cup sour cream, 1 ½ teaspoons vanilla extract, and ¼ teaspoon salt, mixing until fully combined. Gradually add the 4 lightly whisked eggs one at a time, mixing on low speed carefully to avoid overmixing.
- Prepare the Orange Layer: In a separate bowl, beat 8 oz cream cheese with ¼ cup granulated sugar until smooth. Incorporate ¼ cup sour cream, freshly squeezed juice of 1 orange, and 1 egg, mixing thoroughly. Optionally add a few drops of orange food coloring to enhance the color.
- Assemble the Cheesecake: Ensure the 1 cup crushed pineapple is well-drained and spread it evenly over the baked and cooled 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. Pour the remaining plain cheesecake mixture on top and repeat with the remaining orange mixture to form additional swirls. Lightly tap the pan on the counter to release any air bubbles.
- Bake the Cheesecake: Reduce the 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. Once done, turn off the oven and crack the door open slightly. Allow the cheesecake to cool slowly in the oven for 1 to 2 hours.
- Add Sour Cream Topping: In a small bowl, combine 1 cup sour cream, 1 tablespoon granulated sugar, ½ teaspoon pineapple extract, and ½ teaspoon vanilla extract until smooth. Spread this topping evenly over the cooled cheesecake surface.
- Chill and Serve: 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 sprigs of mint. Slice and enjoy your tropical Pineapple Orange Swirl Cheesecake!
Notes
- Make sure the pineapple is well-drained to prevent excess moisture in the crust and cheesecake layers.
- Use room temperature eggs and cream cheese to ensure a smooth batter without lumps.
- Do not overmix the cheesecake batter to avoid cracks during baking.
- Slow cooling inside the oven helps prevent cracking on the cheesecake surface.
- Chilling overnight enhances the flavor and texture of the cheesecake.
- Optional orange food coloring is for visual effect only and can be omitted.
- If you don’t have pineapple extract, a little vanilla or orange zest can be used as an alternative in the topping.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pineapple cheesecake, orange swirl cheesecake, tropical cheesecake, pineapple orange dessert, creamy cheesecake, baked cheesecake
