Pineapple Orange Swirl Cheesecake

A bright, creamy, tropical cheesecake with a silky pineapple–orange swirl. Perfect for holidays, parties, or anytime you want a dessert that looks stunning and tastes even better.

Why You’ll Love This Recipe

• Creamy, smooth, bakery-style cheesecake with zero fuss.
• Tropical pineapple and orange flavors layered beautifully throughout.
• Easy swirl technique that creates a gorgeous presentation.
• Perfect make-ahead dessert — sets even better overnight.
• Balanced sweetness with a refreshing citrus finish.

Ingredients You’ll Need

For the Crust

• 2 cups graham cracker crumbs
• ½ cup melted butter
• 2 tbsp sugar

For the Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 tbsp cornstarch

For the Pineapple–Orange Swirl

• ½ cup crushed pineapple (well-drained)
• ¼ cup pineapple juice
• ¼ cup orange juice
• 2 tbsp sugar
• 1 tbsp cornstarch (mixed with 1 tbsp water)

Instructions

1. Make the Crust

• Preheat oven to 325°F (165°C).
• Mix graham crumbs, melted butter, and sugar until evenly coated.
• Press firmly into the bottom of a 9-inch springform pan.
• Bake 8 minutes, then cool slightly.

2. Prepare the Swirl

• Add pineapple, pineapple juice, orange juice, and sugar to a small saucepan.
• Bring to a gentle simmer.
• Stir in the cornstarch slurry and cook until thickened.
• Remove from heat and cool completely.

3. Make the Cheesecake Filling

• Beat softened cream cheese until smooth.
• Add sugar, mixing until creamy.
• Add eggs one at a time — do not overmix.
• Add sour cream, vanilla, and cornstarch; mix until just combined.

4. Assemble

• Pour cheesecake batter over cooled crust.
• Spoon small dollops of the pineapple-orange mixture on top.
• Swirl gently with a butter knife to create a marble effect.

5. Bake

• Lower oven to 300°F (150°C).
• Bake 55–70 minutes, until edges are set and the center jiggles slightly.
• Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
• Chill at least 4 hours or overnight for best texture.

6. Serve

• Run knife around edges before removing ring.
• Slice and serve cold — optional extra swirl topping on each slice.

You Must Know

• Overmixing the batter introduces air and can cause cracking.
• A water bath isn’t required, but placing a pan of hot water on the rack below helps prevent cracks.
• Cool slowly (in oven first, then fridge) for the creamiest result.
• Make sure pineapple is well-drained so the swirl stays thick.

Pro Tips

• Warm your knife in hot water before slicing for perfect clean cuts.
• Add a little orange zest to the swirl for extra citrus punch.
• Use full-fat dairy only — low-fat will change the texture.
• Freeze slices individually for easy future treats.

Ingredient Substitutions

• Crust: Swap graham crackers for vanilla wafers or digestive biscuits.
• Cream cheese: Neufchâtel works but will be slightly softer.
• Sour cream: Greek yogurt works in a pinch.
• Fruit: Mango or passionfruit puree can replace pineapple.

Serving Suggestions

• Top with whipped cream or candied orange slices.
• Serve with fresh pineapple or orange segments.
• Add a drizzle of pineapple syrup for extra shine.

Storage Tips

• Refrigerate, covered, up to 4–5 days.
• Freeze slices up to 2 months — thaw in fridge overnight.

Frequently Asked Questions

→ Why did my cheesecake crack?
Usually overmixing or cooling too quickly — chill slowly and avoid whipping air into the batter.

→ Can I make this ahead?
Yes — it’s even better the next day after fully setting.

→ Can I skip the swirl?
Absolutely — the base cheesecake is delicious on its own.

→ Can I use canned pineapple?
Yes, just drain very well so the swirl thickens properly.

Print