This Southern-inspired Pineapple Orange Swirl Cheesecake is a deliciously refreshing twist on classic cheesecake! With layers of tangy orange and tropical pineapple, it’s like a burst of sunshine in every bite. The graham cracker crust adds a buttery crunch, while the creamy cheesecake filling is swirled with vibrant flavors and colors for an eye-catching presentation. Perfect for gatherings or special occasions, this dessert will have everyone coming back for seconds!
This cheesecake has become a family favorite in our home, especially during the warmer months. My husband is a fan of all things citrus, and my little ones are always delighted by the fun swirls of orange and yellow. Whenever I make it, I’m reminded of sunny summer days and outdoor gatherings. It’s a treat that feels both decadent and refreshing, and it brings a little Southern charm to our table!
Why This Pineapple Orange Swirl Cheesecake Stands Out
- Tropical Flavors: A delightful blend of tangy orange zest and sweet, juicy pineapple for a unique flavor combination.
- Swirled Beauty: The optional orange and yellow food coloring make for a visually stunning swirl pattern that impresses.
- Creamy Texture: With cream cheese and a hint of vanilla, this cheesecake is smooth and satisfying.
- Perfect for Entertaining: Topped with fresh fruit and mint, it’s an elegant dessert that’s sure to impress guests.
Ingredients
- 150 g (1 1/2 cups) graham cracker crumbs
- 50 g (1/4 cup) sugar
- 115 g (1/2 cup) unsalted butter, melted
- 680 g (24 oz) cream cheese, softened
- 200 g (1 cup) sugar
- 1 tsp vanilla extract
- 3 large eggs
- 240 g (1 cup) crushed pineapple, drained
- 120 ml (1/2 cup) fresh orange juice
- 1 tbsp orange zest
- Orange and yellow food coloring (optional)
- Pineapple slices, for garnish
- Orange slices, for garnish
- Whipped cream, for garnish
- Fresh mint leaves, for garnish
Directions
- Preheat the Oven: Set your oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan lightly with butter or non-stick spray.
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup (50 g) of sugar, and melted butter until combined. Press the mixture firmly into the bottom of the springform pan to create an even crust layer.
- Make the Cheesecake Batter: In a large bowl, beat the softened cream cheese and 1 cup (200 g) of sugar until smooth and creamy. Add the vanilla extract and blend until well incorporated.
- Add the Eggs and Flavors: Beat in the eggs one at a time, mixing thoroughly after each addition. Gently fold in the crushed pineapple, orange juice, and orange zest until evenly distributed.
- Swirl the Colors (Optional): If desired, divide the batter into two bowls. Add orange food coloring to one bowl and yellow food coloring to the other, stirring until each batter is evenly colored. Pour both batters into the crust and use a knife to create swirls.
- Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes, or until the center is just set. Remove from the oven and let cool on a wire rack for about 10 minutes. Run a knife around the edges to loosen the cheesecake, then allow it to cool completely before removing the pan’s rim.
- Chill: Cover and refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Garnish and Serve: Before serving, top with pineapple slices, orange slices, dollops of whipped cream, and mint leaves for a fresh, tropical look.
Notes:
- Pineapple: Be sure to drain the crushed pineapple thoroughly to avoid excess liquid in the batter.
- Food Coloring: The coloring is optional but adds a beautiful touch for presentation.
- Storing: Leftovers can be stored covered in the refrigerator for up to 4 days.
