This Pineapple Orange Swirl Cheesecake features a Nilla Wafer crust, creamy pineapple cheesecake, and an orange swirl, topped with a tangy sour cream layer. It’s a perfect tropical treat for summer gatherings.
Hey y’all! Rosie Mayes here, and let me tell you about the time I brought a show-stopping Pineapple Orange Swirl Cheesecake to a cookout and left everyone begging for the recipe. You know how it is at these gatherings: BBQ smoke in the air, kids running around, and that one uncle who always thinks he’s the grill master (bless his heart). Well, honey, this cheesecake stole the spotlight right from under those ribs!
Story Behind The Pineapple Orange Swirl Cheesecake Magic
So, there I was, pondering what dessert to bring that would make folks sit up and take notice. I wanted something light and fruity, perfect for a summer day but still indulgent enough to make you feel like you’re treating yourself. That’s when it hit me – why not combine the tropical goodness of pineapple with the citrusy zing of orange in a creamy, dreamy cheesecake? And thus, the Pineapple Orange Swirl Cheesecake was born. I started prepping early in the morning, and let me tell you, my kitchen smelled like a tropical paradise. The crust was first, a simple but heavenly blend of Nilla Wafers, brown sugar, and butter. Easy peasy, right? Just mix, press, and bake for a few minutes. Then came the fun part – the cheesecake filling. Cream cheese, sugar, sour cream, and a hint of vanilla came together to make a silky, smooth base.
I layered the drained crushed pineapple on top of the baked crust for a little surprise in every bite. Then, it was time to create those beautiful swirls. The orange layer, with fresh orange juice and just a hint of food coloring, was the perfect contrast to the creamy cheesecake. I dropped dollops of the orange mixture on top of the plain cheesecake layer and had a blast swirling it around. It looked like a piece of art!
Baking this beauty at 325°F was crucial. Low and slow, y’all. We don’t want any cracks on that gorgeous top. When it came out of the oven, I let it cool gradually – a little trick to keep it from deflating. After a couple of hours, it was ready for its sour cream topping, which added a perfect tangy finish.
Fast forward to the cookout, and I walked in with my cheesecake like I was carrying the crown jewels. I set it down on the dessert table, and honey, it didn’t take long for folks to start gravitating towards it. The vibrant swirls of orange and pineapple were calling everyone’s name.
As soon as people started tasting it, I knew I had a hit on my hands. The creaminess of the cheesecake combined with the tropical flavors was a match made in heaven. And can we talk about the compliments? I swear I heard “Rosie, you did it again!” more times than I could count. Even that uncle who prides himself on his famous peach cobbler admitted that my cheesecake might just be the new favorite.
So, if you’re looking to impress at your next gathering or just want to treat yourself to something special, give this Pineapple Orange Swirl Cheesecake a try. It’s not just a dessert; it’s an experience. And who knows? You might just find yourself with a new signature dish that leaves everyone talking.
5 Reasons You’ll Heart This Pineapple Orange Swirl Cheesecake Recipe
- Tropical Flavor Combo: The blend of pineapple and orange creates a refreshing and delightful tropical taste that’s perfect for summer.
- Creamy Texture: The cheesecake is silky smooth and creamy, making every bite melt in your mouth.
- Eye-Catching Swirls: The vibrant orange swirls not only add flavor but also make the cheesecake look stunning and impressive.
- Simple Crust: The easy-to-make Nilla Wafer crust adds a buttery, sweet foundation that complements the fruity filling perfectly.
- Tangy Topping: The sour cream topping adds a tangy finish that balances the sweetness and enhances the overall flavor.
Until next time, keep cooking with love and don’t forget to add that extra dash of joy. Happy baking, y’all!
If you enjoyed this Pineapple Orange Swirl Cheesecake, here are more cheesecake recipes!
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Pineapple Orange Swirl Cheesecake
Ingredients
Crust
- 1 ½ cups Nilla Wafer Cookies crushed
- 2 tablespoons Brown Sugar
- ½ cup Unsalted Butter melted
Cheesecake
- 1 cup Crushed Pineapple well-drained
- 32 oz Cream Cheese room temperature (4 packages)
- 1 cup Granulated Sugar
- ⅔ cup Sour Cream
- 1 ½ teaspoons Vanilla Extract
- ¼ teaspoon Salt
- 4 Eggs room temperature, lightly whisked
Orange Layer
- 8 oz Cream Cheese room temperature (1 package)
- ¼ cup Granulated Sugar
- ¼ cup Sour Cream
- 1 Orange juiced
- 1 Egg room temperature
- Optional: A few drops of orange food coloring
Sour Cream Topping
- 1 cup Sour Cream
- 1 tablespoon Granulated Sugar
- ½ teaspoon Pineapple Extract
- ½ teaspoon Vanilla Extract
Instructions
Crust
- Preheat your oven to 350°F (175°C).
- In a food processor, blend Nilla Wafer Cookies until they are finely crushed.
- Transfer the crumbs to a medium bowl, add melted butter and brown sugar, and mix until well combined.
- Prepare a 9-inch springform pan by placing a parchment paper circle on the bottom and spraying the sides with non-stick baking spray.
- Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan. The crust should be about ¼ inch thick.
- Bake the crust for 10 minutes. Remove from the oven and set aside.
Cheesecake
- In a large mixing bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth.
- Add sour cream, vanilla extract, and salt. Mix until combined.
- Add lightly whisked eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix.
Orange Layer
- In a separate bowl, beat 8 oz cream cheese and ¼ cup granulated sugar until smooth.
- Add ¼ cup sour cream, orange juice, and the egg. Mix until fully combined.
- If desired, add a few drops of orange food coloring for a vibrant color.
Assembling the Cheesecake
- Drain the crushed pineapple thoroughly, pressing out as much juice as possible with paper towels.
- Spread the drained pineapple evenly over the baked crust.
- Pour half of the cheesecake mixture over the pineapple layer.
- Drop spoonfuls of the orange cheesecake mixture over the plain cheesecake layer and swirl with a knife or skewer.
- Pour the remaining plain cheesecake mixture over the swirled layer and spread evenly.
- Drop spoonfuls of the remaining orange mixture on top and swirl again for a decorative effect.
- Tap the pan lightly on the counter to release any air bubbles.
Baking
- Lower the oven temperature to 325°F (163°C).
- Place the springform pan on a large baking sheet and bake for 50-60 minutes, or until the center is set and only slightly jiggles when shaken.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1-2 hours.
Sour Cream Topping
- In a small bowl, combine sour cream, sugar, pineapple extract, and vanilla extract. Mix until smooth.
- Once the cheesecake is completely cool, spread the sour cream topping evenly over the top.
Finishing
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Before serving, garnish with a dollop of whipped cream, an orange slice, a pineapple wedge, and a mint sprig.
- Serve & enjoy!
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