Introduction

This Chocolate Orange Cheesecake combines rich, creamy chocolate flavors with a bright hint of orange zest for a delightful dessert experience. Perfect for special occasions or whenever you crave a decadent treat, this cheesecake features a chocolate cookie crust and a luscious orange-infused filling.

A round chocolate mousse cake with three visible layers sits on a white plate with a decorative edge. The bottom layer is a dark, crumbly crust, the middle layer is a thick, smooth chocolate mousse with a light brown color and soft texture, and the top layer is a shiny, darker chocolate glaze. On top of the cake, there are thin, glossy slices of candied orange arranged in a circle near the edge. The cake is set on a white marbled surface with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups chocolate sandwich cookies, such as Oreos®, finely crushed

1/2 cup unsalted butter, melted

3 packages (8 ounces each) cream cheese, softened

1 cup sour cream

1 cup granulated sugar

1 medium orange, zested (optional)

1 1/2 teaspoons McCormick® Pure Orange Extract

1 teaspoon McCormick® All Natural Pure Vanilla Extract

4 large eggs

1 cup semi-sweet chocolate chips

2 tablespoons heavy cream

1/4 cup dark cocoa powder

8 ounces (1/2 pound) high-quality dark chocolate

1 cup (8 ounces) heavy cream

1 medium orange, thinly sliced, for garnish

Instructions

Step 1: Preheat the oven to 350°F. Finely crush the chocolate sandwich cookies using a food processor or by placing them in a sealed bag and crushing them with a rolling pin until sandy.

Step 2: In a medium bowl, mix the crushed cookies with the melted butter until well combined. Press the mixture firmly into the bottom of a parchment-lined 9-inch springform pan. Wrap the outside of the pan with foil to prevent leaks during baking.

Step 3: Bake the crust for 10 minutes, then set aside to cool while preparing the filling.

Step 4: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream and granulated sugar, then mix until creamy and well combined.

Step 5: Stir in the orange zest, orange extract, and vanilla extract. Add the eggs one at a time, mixing on low speed after each addition until fully incorporated.

Step 6: In a microwave-safe bowl, heat the semi-sweet chocolate chips with 2 tablespoons heavy cream in 20-second intervals, stirring until melted and smooth. Let cool slightly, then fold the melted chocolate into the cream cheese mixture along with the cocoa powder.

Step 7: Pour the filling over the prepared crust, smoothing the top with a spatula.

Step 8: Bake the cheesecake at 350°F for about 55 to 65 minutes, or until the edges are set and the center is slightly jiggly.

Step 9: While the cheesecake bakes, prepare the ganache by heating 1 cup heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit for a few minutes, then stir until smooth.

Step 10: Once the cheesecake has cooled slightly, pour the ganache over the top and spread evenly. Refrigerate for at least 4 hours or overnight to set completely.

Step 11: Garnish with thin orange slices before serving for an elegant finish.

Tips & Variations

For a more intense orange flavor, increase the orange extract slightly or add additional orange zest.

You can substitute the semi-sweet chocolate chips with dark chocolate chips for a richer taste.

If you prefer a nutty crust, mix crushed nuts with the cookie crumbs before adding the butter.

Use a water bath during baking to prevent cracking and ensure creamy texture.

FAQs

Can I use regular vanilla extract instead of McCormick®?

Yes, any high-quality pure vanilla extract will work well in this recipe and provide great flavor.

Do I need to use a springform pan?

A springform pan is recommended for easy removal of the cheesecake without damaging the crust or sides. If you don’t have one, line a regular cake pan with parchment paper for easier transfer.