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Chocolate Orange Cheesecake

A delightful dessert that combines rich cheesecake flavors with zesty chocolate and orange for a perfect treat on special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert, Special Occasion
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 3 cups Oreo crumbs Crunchy and chocolatey, forms a perfect base.
  • 4 tablespoons melted butter (cooled) Adds richness and helps bind the crust.
  • ⅛ teaspoon sea salt Enhances sweetness and balances flavors.
Filling
  • 2 cups semisweet chocolate chips Offers a deep, luscious chocolate flavor.
  • ½ cup heavy whipping cream Creates a smooth, decadent chocolate ganache.
  • ¾ cup granulated sugar Sweetens the cheesecake, balancing flavors.
  • ¼ teaspoon sea salt Reinforces overall taste by accentuating sweetness.
  • 1 orange zested Adds aromatic citrus notes.
  • 24 oz cream cheese (softened) Forms the creamy backbone of the cheesecake.
  • 3 large eggs Help set the cheesecake and give it a light structure.
  • ½ cup sour cream (room temperature) Provides tanginess and creaminess.
  • ¼ cup orange juice (freshly squeezed) Amplifies the fresh orange flavor.
  • 1 tablespoon pure vanilla extract Enhances the overall flavor profile.
Candied Oranges
  • 2 oranges For candied orange slices as a garnish.
  • 2 cups granulated sugar For the candied orange syrup.
  • 1 ½ cups water Helps create the syrup for the orange slices.
Ganache Topping
  • ¾ cup semisweet chocolate chips More chocolate for an alluring ganache topping.
  • ¼ cup heavy whipping cream To make the ganache velvety.
  • ⅛ teaspoon sea salt Complements the chocolate flavors.
  • 8 slices Terry’s Chocolate Orange Chocolaty treat that adds a nostalgic touch.
  • 8 slices candied orange For an elegant garnish that bursts with flavor.

Method
 

Preparation
  1. Preheat your oven to 355°F (180°C). Grease an 8” or 9” round springform pan with cold butter.
  2. Crush the Oreo cookies into fine crumbs using a food processor or rolling pin in a ziplock bag.
  3. In a bowl, combine crushed Oreos, melted butter, and sea salt, mixing until even.
  4. Pour the crust mixture into the greased pan, spreading it out and packing it tightly. Bake for 12 minutes.
Filling
  1. In a saucepan, simmer a few inches of water. Place a heat-safe bowl over it and add chocolate chips and heavy cream. Stir until melted and smooth. Let cool.
  2. In a large bowl, rub sugar, sea salt, and orange zest together until the sugar clumps. Add cream cheese and beat until smooth.
  3. Incorporate eggs one at a time, mixing well. Add cooled chocolate, sour cream, vanilla, and orange juice, mixing until combined.
  4. Pour the filling into the baked crust and smooth the top.
Baking
  1. Place the cheesecake pan into a larger round baking pan. Add boiling water to the larger pan to create a water bath.
  2. Bake for 60-75 minutes or until the edges are set but the center jiggles slightly.
  3. Leave the oven door ajar for 20 minutes. Then cool at room temperature before refrigerating for at least 8 hours.
Candied Oranges
  1. Simmer sugar and water in a pot until dissolved. Add orange slices and simmer for 20 minutes, flipping frequently.
  2. Transfer candied oranges to a cooling rack.
Ganache Topping
  1. Heat cream and sea salt in a small saucepan until simmering. Pour over chocolate chips and let sit for 7 minutes. Whisk until smooth.
  2. Pour ganache over the cooled cheesecake and garnish with fresh orange slices.
Serving
  1. Freeze for about 5 minutes to let the ganache set. Slice, serve, and enjoy!

Notes

Use high-quality chocolate for a better flavor. When zesting, avoid the white pith as it can add bitterness. You can use a store-bought Oreo crust if short on time.