Southern Pineapple Orange Swirl Cheesecake
A delightful cheesecake combining the tropical sweetness of pineapple and the vibrant zest of orange, perfect for special occasions.
Ingredients
Crust
- 1.5 cups graham cracker crumbs for a tender, sweet crust
- 0.25 cups granulated sugar to enhance the crust’s flavor
- 0.5 cups unsalted butter, melted providing richness and moisture
Filling
- 24 oz cream cheese, softened to a creamy consistency
- 1 cup granulated sugar for a sweet and satisfying filling
- 3 large eggs that add structure and richness
- 0.25 cups sour cream contributing a slight tang
- 0.25 cups heavy cream for indulgent creaminess
- 1 teaspoon vanilla extract imparting aromatic warmth
- 0.25 cups pineapple juice offering a tropical twist
- 1 zest orange to enhance the citrusy flavor
- 0.5 cups pineapple preserves adding depth and sweetness
- 0.25 cups orange marmalade providing a citrusy burst
- orange food coloring (optional) for a vibrant finish
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, creating a sandy mixture. Press this evenly into the bottom of the springform pan.
- Bake the crust for 10 minutes until golden and fragrant, then allow it to cool.
- In a large bowl, beat together the cream cheese and sugar until smooth and free of lumps.
- Add eggs one at a time, mixing well after each addition.
- Incorporate the sour cream, heavy cream, and vanilla extract into the creamy mixture.
- Divide the filling into two bowls; to one bowl, add pineapple juice, and to the other, add orange zest and optional food coloring.
Assembly and Baking
- Pour the pineapple filling onto the cooled crust.
- Dollop the pineapple preserves and orange marmalade on top, then spread the orange filling evenly over it.
- Gently swirl the fillings together with a knife.
- Bake for 55-60 minutes, until set but slightly jiggly in the center.
- Turn off the oven and leave it ajar for 1 hour.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours, or overnight.
- When ready to serve, carefully remove the cheesecake from the springform pan, slice, and enjoy.
Notes
For best results, ensure cream cheese is at room temperature, avoid overmixing, and let the cheesecake cool gradually. This cheesecake is best served with whipped cream or vanilla ice cream.