Ingredients

1 ½ cups Nilla Wafer Cookies, crushed

2 tablespoons Brown Sugar

½ cup Unsalted Butter, melted

1 cup Crushed Pineapple, well-drained

32 oz Cream Cheese, room temperature (4 packages)

1 cup Granulated Sugar

⅔ cup Sour Cream

1 ½ teaspoons Vanilla Extract

¼ teaspoon Salt

4 Eggs, room temperature, lightly whisked

8 oz Cream Cheese, room temperature (1 package)

¼ cup Granulated Sugar

¼ cup Sour Cream

1 Orange, juiced

1 Egg, room temperature

Optional: A few drops of orange food coloring

1 cup Sour Cream

1 tablespoon Granulated Sugar

½ teaspoon Pineapple Extract

½ teaspoon Vanilla Extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a food processor, blend Nilla Wafer Cookies until finely crushed. In a medium bowl, mix the cookie crumbs with melted butter and brown sugar. Prepare a 9-inch springform pan by lining the bottom with parchment paper and spraying the sides with non-stick spray. Press the crumb mixture into the base and slightly up the sides. Bake for 10 minutes and set aside.

Step 2: In a large bowl, beat 32 oz cream cheese and 1 cup granulated sugar until smooth. Add ⅔ cup sour cream, 1 ½ teaspoons vanilla extract, and ¼ teaspoon salt, mixing until combined. Slowly add the 4 whisked eggs one at a time, mixing on low speed until just combined. Avoid overmixing.

Step 3: In a separate bowl, beat 8 oz cream cheese with ¼ cup granulated sugar until smooth. Mix in ¼ cup sour cream, orange juice from 1 orange, and 1 egg until well combined. Add a few drops of orange food coloring if desired for a brighter color.

Step 4: Thoroughly drain the crushed pineapple and spread it evenly over the baked crust. Pour half of the plain cheesecake mixture on top of the pineapple layer.

Step 5: Drop spoonfuls of the orange cheesecake mixture onto the plain cheesecake layer. Use a knife or skewer to swirl the mixtures together gently. Pour the remaining plain cheesecake mixture over the swirl and finish with another swirl of the orange mixture. Tap the pan lightly to release air bubbles.

Step 6: Reduce the oven temperature to 325°F (163°C). Place the springform pan on a baking sheet and bake for 50 to 60 minutes, until the center is set but still slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 to 2 hours.

Step 7: In a small bowl, mix 1 cup sour cream, 1 tablespoon granulated sugar, ½ teaspoon pineapple extract, and ½ teaspoon vanilla extract until smooth. Spread this sour cream topping evenly over the cooled cheesecake.

Step 8: Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, garnish with whipped cream, orange slices, pineapple wedges, and mint sprigs. Serve and enjoy!

Tips & Variations

Make sure your cream cheese and eggs are at room temperature to ensure a smooth, lump-free batter.

Use fresh pineapple and orange juice whenever possible for the best flavor.

If you prefer a more intense citrus taste, add a teaspoon of orange zest to the orange mixture.

For a vegan version, substitute dairy and eggs with plant-based alternatives and a sturdy crust option.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making ahead. Prepare it a day before serving and refrigerate overnight to allow the flavors to meld and the texture to set perfectly.

What should I do if my cheesecake cracks?

Cracks can occur if the cheesecake is overbaked or cooled too quickly. To prevent this, bake at a lower temperature and cool gradually in the oven with the door cracked. If cracks appear, you can cover them with sour cream topping or garnish with fruit and whipped cream.