This Chocolate Orange Cheesecake is a rich, festive dessert that combines the deep, indulgent flavor of chocolate with the bright, zesty kick of fresh orange.
With a crisp Oreo cookie crust as its base, this cheesecake is filled with a silky smooth, ultra-creamy chocolate-orange filling made with real orange zest and juice. It’s then topped with a luxurious layer of chocolate ganache that adds an extra touch of decadence.
To make it even more stunning, the cheesecake is garnished with glossy candied orange slices and wedges—creating a beautiful and flavorful finish that’s perfect for the holidays. The contrast of sweet chocolate and citrusy brightness makes every bite both rich and refreshing.
This recipe is designed to be straightforward and stress-free, with all the tips and tricks you need to bake the perfect cheesecake every time. Whether you’re a seasoned baker or trying it for the first time, you’ll find the process approachable and rewarding.
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Best of all, it’s an ideal make-ahead dessert—just chill it overnight and it’s ready to impress the next day.
Creamy, chocolatey, and bursting with orange flavor, this cheesecake is a guaranteed crowd-pleaser that belongs at the center of your holiday table—or any celebration where dessert steals the show.
INGREDIENTS
- 3 cups Oreo crumbs 36 whole oreo cookies, crushed
- 4 tablespoons melted butter cooled
- ⅛ teaspoon sea salt
- 2 cups semisweet chocolate chips
- ½ cup heavy whipping cream
- ¾ cup granulated sugar
- ¼ teaspoon sea salt
- 1 orange zested
- 24 oz cream cheese softened (680g)
- 3 large eggs
- ½ cup sour cream room temperature
- ¼ cup orange juice freshly squeezed
- 1 tablespoon pure vanilla extract
- 2 oranges
- 2 cups granulated sugar
- 1 ½ cup water
- ¾ cup semisweet chocolate chips
- ¼ cup heavy whipping cream
- ⅛ teaspoon sea salt
- 8 slices fresh orange slices
- 8 slices candied orange
RECIPE INSTRUCTIONS
Crust
1. Preheat your oven to 355°F (180°C). Lightly grease an 8” or 9” round springform pan using a piece of cold butter.
2. Crush the whole Oreos into fine crumbs using a food processor. Alternatively, place them in a large zip-top bag and crush them with a rolling pin.
3. In a large bowl, mix the Oreo crumbs with melted butter and sea salt until well combined.
4. Transfer the crust mixture into the prepared pan, spreading it evenly to the edges. Press the mixture firmly into the bottom and halfway up the sides using the base of a glass.
5. Bake for 10-12 minutes, and start preparing the filling while it bakes.
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Cheesecake
1. Pour a few inches of water into a saucepan and bring to a simmer. Set a heatproof bowl on top without it touching the water.
2. Add chocolate chips and cream to the bowl and stir until melted. Remove and let cool to room temperature.
3. In a large bowl or stand mixer, combine sugar, salt, and orange zest. Rub the zest into the sugar with your fingers until it turns pale orange and clumpy.
4. Add cream cheese and beat until smooth.
5. Beat in eggs one at a time, scraping the bowl as needed.
6. Mix in the melted chocolate until just combined. Then add sour cream, vanilla, and orange juice, mixing until smooth.
7. Scrape down the sides and pour into the crust, smoothing the top.
8. Place the cheesecake into a round baking pan that is 1" to 2” wider than the cheesecake pan. Place that pan into a large rectangular baking dish where it fits comfortably.
9. Pour boiling water into the rectangular pan to create a water bath. Carefully place the setup into the oven.
10. Bake at 355°F (180°C) for 60–75 minutes, until edges are set and the center is still jiggly. Turn off the oven and leave the door open for 20 minutes to cool gradually.
11. Remove from the water bath and let cool to room temperature. Cover and chill in the fridge for at least 8 hours or overnight.
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Candied Orange Slices
1. Slice oranges into even ⅛” rounds—you’ll need about 6 similar-sized slices.
2. In a wide pan, bring sugar and water to a gentle simmer over medium heat.
3. Using tongs, carefully place the orange slices into the syrup. Simmer on low for 20 minutes, flipping often until the rinds appear slightly translucent.
4. Transfer slices to a cooling rack set over a tray to catch drips.
5. Let them cool and excess syrup drain off. Store leftover slices in an airtight container in the fridge for up to 2 weeks.
6. Save the orange syrup in a jar to flavor drinks—it keeps for up to 2 weeks in the fridge.
Chocolate Ganache
1. Heat the heavy cream and salt in a small saucepan until it begins to simmer.
2. Add chocolate chips to a large heatproof bowl. Once the cream is simmering, pour it over the chocolate. Cover and let it sit for 7 minutes. Then whisk until the ganache is silky and smooth.
Assembly
1. Before serving, pour the ganache over the chilled, unmolded cheesecake and spread it evenly to the edges.
2. Arrange alternating slices of fresh orange slices and candied orange around the edge.
3. Chill in the freezer for 5 minutes to set the ganache, then slice and enjoy!
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