Southern Pineapple Orange Swirl Cheesecake

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup melted butter

Filling:

3 (8 oz) packages cream cheese, softened

1 cup sugar

3 large eggs

1 tsp vanilla extract

1/2 cup sour cream

1/4 cup heavy cream

1/2 cup pineapple, crushed and drained

1/2 cup orange juice

Zest of 1 orange

For the swirl:

1/4 cup orange marmalade

1 tbsp water

Preparation:

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Preheat the oven to 325°F (160°C). Grease a 9-inch springformpan and set aside.

In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes and let it cool.

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until fully combined.

Divide the batter into two bowls. To one bowl, stir in the crushed

ineapple, orange juice, and orange zest.

In a small saucepan, heat the orange marmalade and water over low heat until smooth and slightly thin.

Pour the pineapple-orange batter into the crust. Drop spoonfuls of the orange marmalade mixture on top of the batter and swirl gently with a knife to create a marble effect.

Bake the cheesecake for 50-60 minutes, or until the edges are set, and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for1 hour.

Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Enjoy your food!