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Refreshing Southern Pineapple Orange Swirl Cheesecake

A delightful cheesecake combining the tangy sweetness of pineapple and the zesty burst of orange, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cheesecake
  • 1.5 cups 1 ½ cups graham cracker crumbs For the crust
  • 0.5 cups ½ cup granulated sugar For the crust
  • 0.33 cups 1/3 cup unsalted butter, melted For the crust
  • 32 ounces 4 (8-ounce) packages cream cheese, softened Main filling ingredient
  • 1 cups 1 cup sour cream For creaminess
  • 1 cups 1 cup granulated sugar For sweetness
  • 4 large 4 large eggs Bind the filling
  • 1 cups 1 cup crushed pineapple, drained For flavor
  • 2 items Zest and juice of 2 oranges Adds zing
  • 1 teaspoon 1 teaspoon vanilla extract Enhances flavor
For the Pineapple Orange Swirl
  • 1 cups 1 cup crushed pineapple, drained For swirling
  • 0.5 cups ½ cup orange juice For the swirl
  • 1 tablespoon 1 tablespoon cornstarch Thickening agent for swirl
  • 0.25 cups ¼ cup granulated sugar For sweetness in the swirl

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine graham cracker crumbs, ½ cup of sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese until fluffy.
  2. Gradually add 1 cup of sugar and continue beating until well combined.
  3. Add the sour cream, followed by the eggs, one at a time, mixing after each addition.
  4. Stir in the crushed pineapple, orange zest, orange juice, and vanilla extract until just combined.
Create the Swirl
  1. In a small saucepan over medium heat, mix 1 cup crushed pineapple, orange juice, cornstarch, and ¼ cup sugar together.
  2. Stir occasionally until it thickens (about 5 minutes). Remove from heat and let cool slightly.
Assemble and Bake
  1. Pour the cheesecake filling into the cooled crust.
  2. Dollop the pineapple-orange mixture on top of the cheesecake, then gently swirl it in with a knife.
  3. Bake for about 55 to 60 minutes or until the center is set but slightly wobbly.
  4. Turn off the oven and crack the door, letting the cheesecake cool inside for an hour.
Chill and Serve
  1. Refrigerate the cheesecake for at least 4 hours or overnight.
  2. Slice and serve, garnished with fresh orange slices or a sprinkle of coconut if desired.

Notes

For smooth edges, run a knife around the edge of the cake after baking. Leftovers can be stored in an airtight container in the fridge for up to three days.