Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/2 cup orange marmalade
- Swirl:
- 1/4 cup pineapple juice
- 1/4 cup orange juice
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- Divide the batter into two bowls. In one, stir in crushed pineapple; in the other, stir in orange marmalade.
- Pour the pineapple batter over the crust, then spoon the orange batter on top. Use a knife to swirl the mixtures.
- Bake for 55-60 minutes or until the center is set. Cool on a wire rack, then refrigerate for at least 4 hours.
- For the swirl glaze: Mix pineapple juice, orange juice, and cornstarch in a saucepan. Cook over medium heat until thickened, then drizzle over the chilled cheesecake.
Notes
For a tropical twist, garnish with fresh pineapple slices and orange zest before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: Southern
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g