Easy Pineapple Orange Cheesecake

Whipped cream, pineapple slices, orange slices, and mint leaves (for garnish)

Let’s get baking!

Heat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mix into a 9-inch springform pan and bake for 10 minutes. Let it cool.

In a big bowl, beat cream cheese and sugar until smooth. Add vanilla and eggs one by one. Then stir in sour cream and flour.

Divide the mixture into two bowls. Add pineapple juice to one and orange juice to the other. Color the orange mixture with a few drops of food coloring.

Pour the pineapple mixture in the crust, then the orange mixture on top. Swirl them gently with a knife for a pretty marbled design.

Bake for 50-60 minutes, or until the center is firm. Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour. Then refrigerate for at least 4 hours or overnight.

When ready to serve, top with whipped cream, fresh pineapple slices, orange slices, and mint leaves.

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