This cheesecake combines the tropical flavors of pineapple and orange in a creamy, smooth filling, all atop a crunchy graham cracker crust. It’s a delightful dessert that brings a taste of the South to your table, perfect for any occasion.
Author:Munch Twist
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:4 hours 20 minutes
Yield:12 servings 1x
Category:Desserts
Method:No bake
Cuisine:American
Ingredients
Scale
1 cup sugar
1/2 cup melted butter
1/2 cup orange juice
24 oz cream cheese, softened
1 1/2 cups graham cracker crumbs
1 tbsp orange zest
3 large eggs
1 cup crushed pineapple, drained
1 tsp vanilla extract
Orange and yellow food coloring (optional)
Pineapple slices, for garnish
Orange slices, for garnish
Whipped cream, for garnish
Mint leaves, for garnish
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add the vanilla extract and mix until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the drained crushed pineapple, orange juice, and orange zest until the mixture is smooth.
Divide the cheesecake batter between two bowls. Optionally, add orange food coloring to one bowl and yellow food coloring to the other. Spoon dollops of each colored batter onto the graham cracker crust. Use a knife or skewer to swirl the colors together for a marbled effect.
Bake for 50-60 minutes, or until the center is set and the edges are lightly golden. Allow the cheesecake to cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen it, then cool completely before removing the springform ring.
Refrigerate for at least 4 hours, or overnight for best results. Garnish with pineapple slices, orange slices, whipped cream, and fresh mint leaves before serving.