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, combine the cookie crumbs with melted butter and brown sugar. Line a 9-inch springform pan with parchment paper on the bottom and spray the sides with non-stick spray. Press the crumb mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool.

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

Step 3: In a separate bowl, beat 8 oz cream cheese with ¼ cup granulated sugar until smooth. Stir in ¼ cup sour cream, freshly squeezed orange juice, and 1 egg until fully combined. Add a few drops of orange food coloring if you want a brighter swirl.

Step 4: Thoroughly drain the crushed pineapple. Spread it evenly over the baked crust. Pour half of the plain cheesecake mixture over the pineapple layer. Drop spoonfuls of the orange mixture onto the plain cheesecake layer, then use a knife or skewer to swirl the two mixtures together gently.

Step 5: Pour the remaining plain cheesecake mixture over the swirled layer and spread evenly. Finish by dropping the rest of the orange mixture and swirling again. Lightly tap the pan on the counter to remove any 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. The center should be set but still have a slight jiggle. 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, pineapple extract, and vanilla extract until smooth. Spread this 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 fresh mint sprigs for an elegant finish. Enjoy!

Tips & Variations

For a more intense orange flavor, add a teaspoon of orange zest to the orange cheesecake mixture.

If you prefer a gluten-free crust, substitute Nilla Wafer cookies with gluten-free graham crackers.

Make sure all cream cheese and eggs are at room temperature to avoid lumps and cracking during baking.

Use fresh pineapple if you can, but canned crushed pineapple works well—just be sure to drain it thoroughly to avoid a soggy crust.

Storage

Store the cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days. To serve, let it sit at room temperature for 10-15 minutes for the best texture. Leftovers can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the fridge, as it helps the flavors meld and the texture to set perfectly.

How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and bake at the recommended lower temperature with the oven door cracked open after baking. Using room temperature ingredients and not overbaking will also help prevent cracks.