Pineapple Orange Swirl Cheesecake (Print Format)

Buttery Nilla Wafer crust, tangy pineapple, creamy cheesecake, and bright orange swirls create a tropical treat.

# Ingredients:

→ Crust

01 - 1 ½ cups Nilla Wafer Cookies, crushed
02 - 2 tablespoons Brown Sugar
03 - ½ cup Unsalted Butter, melted

→ Cheesecake

04 - 1 cup Crushed Pineapple, well-drained
05 - 32 oz Cream Cheese, room temperature (4 packages)
06 - 1 cup Granulated Sugar
07 - ⅔ cup Sour Cream
08 - 1 ½ teaspoons Vanilla Extract
09 - ¼ teaspoon Salt
10 - 4 Eggs, room temperature, lightly whisked

→ Orange Layer

11 - 8 oz Cream Cheese, room temperature (1 package)
12 - ¼ cup Granulated Sugar
13 - ¼ cup Sour Cream
14 - 1 Orange, juiced
15 - 1 Egg, room temperature
16 - Optional: A few drops of orange food coloring

→ Sour Cream Topping

17 - 1 cup Sour Cream
18 - 1 tablespoon Granulated Sugar
19 - ½ teaspoon Pineapple Extract
20 - ½ teaspoon Vanilla Extract

# Steps:

01 - Preheat your oven to 350°F (175°C). In a food processor, blend Nilla Wafer Cookies until finely crushed. In a medium bowl, mix crumbs with melted butter and brown sugar. Prepare a 9-inch springform pan with parchment paper on the bottom and non-stick spray on the sides. Press the crumb mixture into the base and slightly up the sides of the pan. Bake for 10 minutes and set aside.
02 - In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, vanilla, and salt, mixing until combined. Add whisked eggs one at a time, mixing on low speed until just combined. Do not overmix.
03 - In a separate bowl, beat 8 oz cream cheese with ¼ cup granulated sugar until smooth. Mix in sour cream, orange juice, and egg until well combined. Add orange food coloring if desired.
04 - Thoroughly drain crushed pineapple and spread evenly over the baked crust. Layer half the cheesecake mixture on top of the pineapple. Drop spoonfuls of the orange mixture onto the plain cheesecake layer and swirl with a knife or skewer. Pour the remaining plain cheesecake mixture, spread evenly, and finish with another swirl of the remaining orange mixture. Tap the pan lightly to release air bubbles.
05 - Reduce the oven temperature to 325°F (163°C). Place the springform pan on a baking sheet and bake for 50-60 minutes until the center is set but slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool for 1-2 hours in the oven.
06 - In a small bowl, mix sour cream, sugar, pineapple extract, and vanilla extract until smooth. Spread the mixture evenly over the cooled cheesecake.
07 - Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, garnish with whipped cream, orange slices, pineapple wedges, and mint sprigs. Serve and enjoy!

# Tips:

01 - Ensure all dairy ingredients are at room temperature for smoother blending.
02 - Draining the pineapple thoroughly is crucial to avoid a soggy crust.

Go Back