Description
Decadent chocolate orange cheesecake combining rich chocolate and bright citrus flavors with a smooth, creamy texture on a crunchy chocolate cookie crust, topped with a luscious dark chocolate ganache and fresh orange slices.
Ingredients
Scale
Crust
- 2 cups chocolate sandwich cookies, such as Oreos®, finely crushed
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 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
Ganache & Topping
- 8 ounces (1/2 pound) high-quality dark chocolate
- 1 cup (8 ounces) heavy cream
- 1 medium orange, thinly sliced, for garnish
Instructions
- Prepare the Crust: Preheat your oven to 350°F. Finely crush the chocolate sandwich cookies until sandy, using a food processor or by hand. Mix the crushed cookies thoroughly with the melted butter. Press this mixture evenly into the bottom of a parchment-lined 9-inch springform pan. Wrap the outside of the pan with foil to prevent leaks during baking. Bake the crust for 10 minutes to set, then set aside to cool.
- Melt the Chocolate Chips: In a small saucepan, gently melt 1 cup of semi-sweet chocolate chips with 2 tablespoons of heavy cream over low heat, stirring constantly until smooth and fully combined. Remove from heat and let cool slightly.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, granulated sugar, orange zest (if using), orange extract, and vanilla extract. Mix until well combined. Add the eggs one at a time, blending well after each addition. Stir in the melted chocolate mixture and the dark cocoa powder until the batter is evenly chocolate and smooth.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet and bake at 350°F for approximately 55 to 65 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Prepare the Ganache: Heat 1 cup heavy cream in a small saucepan over medium heat just until it begins to simmer. Remove from heat and immediately pour over the chopped 8 ounces of high-quality dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Chill and Finish: Remove the cheesecake from the oven and cool completely at room temperature. Once cool, pour the chocolate ganache evenly over the top of the cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Garnish and Serve: Just before serving, garnish the cheesecake with thin orange slices arranged on top for a fresh citrus touch. Release the springform pan sides and carefully slice the cheesecake with a sharp knife dipped in hot water for clean cuts.
Notes
- Wrapping the springform pan with foil prevents water from leaking in if using a water bath method.
- Allow the ganache to cool slightly before pouring to avoid melting the cheesecake surface.
- Use room temperature ingredients for a smooth and creamy filling.
- The orange zest is optional but adds a bright citrus aroma.
- A food processor makes crushing the cookies easier but is not necessary.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate orange cheesecake, chocolate cheesecake, orange zest dessert, creamy cheesecake, holiday dessert, chocolate ganache cheesecake
