Southern Pineapple Orange Swirl Cheesecake
Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs (about 10 graham crackers, crushed)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1/4 tsp cinnamon (optional, for extra warmth)
For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1/2 cup pineapple puree (fresh or canned, drained)
1/2 cup orange juice (fresh or bottled)
1 tsp orange zest (optional, for added citrus flavor)
Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon (if using). Stir until the mixture is well combined and the crumbs are evenly coated.
Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Use the back of a spoon or your fingers to compact it down tightly.
Bake the crust in the preheated oven for 8-10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the sugar and vanilla extract and beat until combined.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Add the sour cream and heavy cream, and continue mixing until smooth and fully combined.
3. Add the Pineapple and Orange:
Divide the cheesecake mixture evenly into two bowls.
To one bowl, add the pineapple puree and mix until well incorporated.
To the other bowl, add the orange juice and orange zest (if using) and stir until smooth.
4. Assemble the Cheesecake:
Start by spooning alternating dollops of the pineapple and orange cheesecake mixtures into the center of the prepared crust.
Once you’ve used up both mixtures, use a knife or skewer to gently swirl the two fillings together. Be careful not to over-mix—just a few gentle swirls will create a marbled effect.
5. Bake the Cheesecake:
Place the cheesecake in the oven and bake at 325°F (160°C) for 55-65 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours (or overnight) to set completely.
6. Serve:
Once fully chilled, remove the cheesecake from the springform pan.
Slice and serve! This cheesecake pairs beautifully with whipped cream or fresh fruit (like pineapple or orange slices) on top.