Orange Pineapple Swirl Cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
Graham cracker crumbs - 1½ cups
02 -
Granulated sugar - ¼ cup
03 -
Melted unsalted butter - ½ cup
→ For the Filling
04 -
Softened cream cheese - 16 oz (2 packages)
05 -
Powdered sugar - 1 cup
06 -
Heavy cream - 1 cup
07 -
Pure vanilla extract - 1 teaspoon
08 -
Fresh orange juice - ½ cup
09 -
Well-drained crushed pineapple - ½ cup
→ For the Swirl
10 -
Orange marmalade - ½ cup
11 -
Crushed pineapple - ½ cup
# Instructions:
01 -
Mix together the graham cracker crumbs, granulated sugar, and melted butter in a bowl until well combined. Press this buttery mixture firmly into the bottom of a 9-inch springform pan to create a solid base.
02 -
In a large bowl, beat the softened cream cheese with powdered sugar until you get a perfectly smooth mixture without any lumps.
03 -
Pour in the heavy cream and vanilla extract. Beat everything together until your mixture becomes wonderfully thick and fluffy with soft peaks forming.
04 -
Gently fold the fresh orange juice and drained crushed pineapple into your cream cheese mixture until everything is well combined, being careful not to overmix.
05 -
In a separate bowl, stir together the orange marmalade and crushed pineapple until well blended.
06 -
Spread your creamy cheesecake filling evenly over the prepared graham cracker crust in the springform pan.
07 -
Drop spoonfuls of your marmalade-pineapple mixture over the top of the cheesecake. Using a knife or skewer, gently swirl it through the filling to create beautiful marble patterns.
08 -
Place your cheesecake in the refrigerator and let it chill for at least 4 hours, or until it's completely firm.
09 -
When ready to serve, carefully remove the sides of the springform pan. Slice into portions and savor every bite of this refreshing treat!
# Notes:
01 -
This no-bake cheesecake combines the bright, citrusy flavors of orange with sweet, tropical pineapple in a perfectly creamy dessert.