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Chocolate Orange Cheesecake Recipe

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4.4 from 87 reviews

This decadent Chocolate Orange Cheesecake combines the rich flavors of semisweet chocolate and zesty fresh orange in a creamy, smooth cheesecake layered on a crunchy Oreo crust. Topped with a luscious chocolate ganache and adorned with both candied orange slices and iconic Terry’s Chocolate Orange pieces, this dessert is perfect for special occasions or indulgent treats. The cheesecake is baked in a water bath to ensure a silky texture and finished with a glossy ganache for extra chocolate goodness.

  • Total Time: 1 hour 45 minutes plus 8 hours chilling
  • Yield: 16 servings

Ingredients

Crust

  • 3 cups Oreo crumbs (36 whole Oreo cookies, crushed)
  • 4 tablespoons melted butter (cooled)
  • 1/8 teaspoon sea salt

Cheesecake Filling

  • 2 cups semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 3/4 cup granulated sugar
  • 1/4 teaspoon sea salt
  • 1 orange (zested)
  • 24 oz cream cheese (softened, 680g)
  • 3 large eggs
  • 1/2 cup sour cream (room temperature)
  • 1/4 cup orange juice (freshly squeezed)
  • 1 tablespoon pure vanilla extract

Candied Orange Slices

  • 2 oranges (sliced 1/8” thick)
  • 2 cups granulated sugar
  • 1 1/2 cups water

Chocolate Ganache

  • 3/4 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 1/8 teaspoon sea salt

Garnish

  • 8 slices Terry’s Chocolate Orange
  • 8 slices candied orange slices

Instructions

  1. Prepare Crust: Preheat the oven to 355°F (180°C). Grease an 8” or 9” round springform pan with a piece of cold butter. Use a food processor to crush Oreo cookies into fine crumbs or crush them in a sealed bag using a rolling pin. Combine the Oreo crumbs, melted butter, and sea salt in a large bowl until well mixed.
  2. Form and Bake Crust: Pour the crust mixture into the greased springform pan and spread evenly to the edges. Press the crumbs tightly using the bottom of a glass, pushing crumbs halfway up the sides. Bake in the preheated oven for 12 minutes to set. Meanwhile, begin preparing the filling.
  3. Melt Chocolate for Filling: Pour a few inches of water into a saucepan and bring to a simmer. Place semisweet chocolate chips and heavy cream in a heat-safe bowl and set it over the simmering water without touching it. Stir until the chocolate is fully melted, then remove and let cool to room temperature.
  4. Prepare Filling Mixture: Boil water in a kettle for the upcoming water bath. In a large bowl or stand mixer, combine granulated sugar, salt, and orange zest. Rub the zest into the sugar until it becomes pale orange and slightly clumpy. Add softened cream cheese and beat until smooth.
  5. Add Eggs and Mix: Add eggs one at a time, beating well after each addition, scraping the bowl sides as needed to incorporate fully. Add the cooled melted chocolate and mix just until incorporated. Fold in sour cream, vanilla extract, and orange juice; mix gently until smooth and even.
  6. Assemble Cheesecake for Baking: Pour the filling over the baked crust and smooth the top evenly.
  7. Set Up Water Bath and Bake: Place the springform pan into a larger round baking pan 1-2 inches wider. Place that pan inside a large rectangular baking dish. Carefully pour the boiling water into the outer baking dish, ensuring it comes halfway up the sides of the springform pan. Transfer carefully to the oven.
  8. Bake Cheesecake: Bake at 355°F (180°C) for 60-75 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly. After baking, open the oven door and let it cool inside for 20 minutes.
  9. Cool Cheesecake: Remove the cheesecake from the water bath and let it cool completely to room temperature. Cover and refrigerate for at least 8 hours or overnight to set fully.
  10. Prepare Candied Orange Slices: Slice oranges into 1/8” thick even rounds (about 6 slices). Bring sugar and water to a simmer in a wide pot over medium heat. Gently add the orange slices and simmer on low heat for 20 minutes, flipping frequently to cook evenly. The slices are done when the rinds become slightly translucent.
  11. Cool Candied Oranges: Transfer orange slices to a cooling rack set over a tray to catch drips. Let excess syrup drip off and cool completely. Store any extra slices in an airtight container in the fridge for up to 2 weeks. Save leftover syrup for drinks, refrigerated up to 2 weeks.
  12. Make Chocolate Ganache: Heat heavy cream and salt in a small saucepan until simmering. Place chocolate chips in a heatproof bowl. Pour hot cream over the chocolate and cover for 7 minutes. Whisk until smooth and glossy.
  13. Assemble and Serve: Remove chilled cheesecake from the springform pan and place on a serving plate. Pour ganache evenly over the top, spreading to the edges. Decorate the perimeter alternating slices of Terry’s Chocolate Orange and candied orange slices. Chill the ganache for 5 minutes in the freezer to set before slicing and serving. Enjoy your rich chocolate orange cheesecake!

Notes

  • Using a water bath (bain-marie) ensures an evenly cooked, creamy cheesecake without cracks. If you don’t have a suitable pan, you can wrap the springform pan in aluminum foil to prevent leaks and place it in a deeper roasting pan with hot water.
  • Allow the melted chocolate to cool before adding to the cream cheese mixture to prevent curdling.
  • Candied orange slices add a beautiful decorative and flavorful touch; you can prepare these a day ahead.
  • Refrigerate the cheesecake overnight for the best texture and flavor.
  • The Terry’s Chocolate Orange slices give a nostalgic and festive look and added chocolate burst.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/chocolate-orange-cheesecake-recipe/