Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Pineapple Layer:
1 can (8 oz) crushed pineapple, drained
1/4 cup sugar
1 tablespoon cornstarch
Orange Swirl Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup fresh orange juice
Zest of 1 orange
1/4 cup sour cream
Yellow and orange food coloring (optional for swirl effect)
Topping (Optional):
Whipped cream
Pineapple slices
Orange zest
Instructions:
Prepare the Crust:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of the prepared pan to form an even crust.
Bake for 10 minutes, then remove from the oven and let cool.
Make the Pineapple Layer:
In a small saucepan, combine the crushed pineapple, sugar, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
Set aside to cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add sugar and beat until fully combined.
Beat in eggs one at a time, mixing well after each addition. Then add vanilla, orange juice, orange zest, and sour cream. Mix until smooth.
Create the Orange Swirl:
Divide the cheesecake mixture in half. In one half, add a few drops of orange food coloring, and in the other, add yellow food coloring (optional). Mix well to create two vibrant colors.
Spoon alternating layers of the orange and yellow cheesecake batter over the crust.
Drop dollops of the pineapple layer randomly over the cheesecake filling.
Use a butter knife to gently swirl the pineapple and cheesecake layers together for a marbled effect.
Bake the Cheesecake:
Place the springform pan in a larger baking dish filled with about 1 inch of water (water bath method).
Bake the cheesecake for 60-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour.
Chill and Serve:
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Garnish with whipped cream, pineapple slices, and a sprinkle of orange zest.
