Zesty Pineapple Orange Cream Swirl Cheesecake Delight
Ingredients:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
3 tablespoons granulated sugar
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ cup crushed pineapple, drained
¼ cup orange juice concentrate
Zest of 1 orange
2 tablespoons cornstarch
A few drops orange food coloring (optional)
Whipped cream and citrus zest, for garnish
Directions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing until well combined. Add eggs, one at a time, beating just until incorporated. Mix in sour cream.
In a separate bowl, combine crushed pineapple, orange juice concentrate, orange zest, and cornstarch. Stir well and add a few drops of orange food coloring if desired.
Pour half the cheesecake batter into the prepared crust. Spoon half of the pineapple-orange mixture on top and gently swirl with a knife. Repeat layers and swirl again.
Bake for 55-65 minutes or until the center is almost set. Turn off oven and let the cheesecake rest inside with the door slightly open for 1 hour.
Remove from oven and refrigerate for at least 4 hours or overnight. Garnish with whipped cream and citrus zest before serving.
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 6 hours (with chilling)
Kcal: 425 kcal | Servings: 12 slices