Orange Chocolate Cheesecake – Creamy, Tangy & Delicious

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If you’re looking for a dessert that’s elegant, indulgent, and bursting with flavor, this Chocolate Orange Cheesecake hits every note. With its buttery chocolate cookie crust, rich chocolate-orange cream cheese filling, and glossy ganache topping, this cheesecake is the perfect balance of deep cocoa and bright citrus.

It’s a sophisticated twist on a classic favorite and perfect for winter holidays, dinner parties, or anytime you crave something decadent and zesty.

 A Decadent Duo – Chocolate and Orange

Chocolate and orange is a timeless flavor combination that’s beloved in both European and American baking traditions. The rich, bittersweet tones of dark chocolate pair beautifully with the sharp, fragrant zest of orange. You’ll often see this pairing in:

  • French pâtisseries (think chocolate-orange ganache)

  • Holiday treats like chocolate oranges

  • British biscuits and cakes

This cheesecake brings those flavors into a velvety, ultra-creamy dessert that’s just as impressive on the table as it is on the palate.

Ingredients Overview: What Makes This Cheesecake Shine

Each component plays a key role in building layers of flavor and texture.

For the Crust

  • Chocolate cookies or graham crackers: Crushed to form a firm, chocolatey base.

  • Butter: Binds the crust and adds richness.

For the Cheesecake Filling

  • Cream cheese: The base for that dense, luscious texture.

  • Granulated sugar: Sweetens and balances the tart orange.

  • Sour cream: Adds tang and smoothness.

  • Eggs: Provide structure and creaminess.

  • Bittersweet or semisweet chocolate: Melted into the batter for that signature deep chocolate flavor.

  • Orange zest: Adds citrus aroma without bitterness.

  • Orange extract or fresh juice: Enhances the orange flavor without overpowering the chocolate.

  • Vanilla extract & salt: Bring balance and depth.

For the Ganache Topping

  • Heavy cream: Makes the ganache silky.

  • Dark chocolate: Creates a shiny, luxurious finish.

  • Optional orange zest or candied orange peel: For garnish and extra zest.

Step-by-Step Instructions: Creamy, Chocolatey, and Citrusy

Ingredients (for one 9-inch cheesecake)

Crust

  • 1½ cups chocolate cookie crumbs (Oreos or similar, without filling)

  • ¼ cup melted unsalted butter

Filling

  • 24 oz (3 blocks) cream cheese, softened

  • 1 cup granulated sugar

  • ½ cup sour cream

  • 3 large eggs

  • 1 tsp vanilla extract

  • 1 tsp orange extract or 2 tbsp fresh orange juice

  • Zest of 1–2 oranges

  • 6 oz (170g) semisweet or dark chocolate, melted and cooled

  • Pinch of salt

Ganache Topping

  • ½ cup heavy cream

  • 4 oz dark chocolate, chopped

  • 1 tsp orange zest (optional)

  • Candied orange peel or zest curls for garnish

Step 1: Make the Crust

  1. Preheat oven to 325°F (160°C).

  2. Mix chocolate cookie crumbs and melted butter until combined.

  3. Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to compact evenly.

  4. Bake for 10 minutes. Let cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat cream cheese and sugar until very smooth—about 2–3 minutes.

  2. Add sour cream, orange zest, orange extract, vanilla, and salt. Mix until combined.

  3. Beat in the eggs, one at a time, mixing on low speed to avoid over-aerating.

  4. Stir in the melted chocolate until fully incorporated.

Note: Scrape down the bowl regularly to avoid lumps.

Step 3: Bake the Cheesecake

  1. Pour filling over the pre-baked crust and smooth the top.

  2. Wrap the pan in foil and place in a water bath (a larger pan with hot water).

  3. Bake for 55–65 minutes, or until the edges are set but the center is slightly jiggly.

  4. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

  5. Remove, cool to room temperature, then chill at least 6 hours or overnight.

Step 4: Make the Ganache Topping

  1. Heat heavy cream in a small saucepan until steaming (not boiling).

  2. Pour over chopped chocolate and let sit for 2 minutes.

  3. Stir gently until smooth and glossy.

  4. Let cool slightly, then pour over chilled cheesecake.

  5. Garnish with orange zest or candied peel.

Tips, Variations & Substitutions

Expert Tips

  • Room-temperature ingredients ensure smooth mixing and prevent cracks.

  • Use a water bath to bake evenly and avoid surface cracks.

  • Always cool gradually—sudden temperature changes can cause splitting.

  • Chill overnight for best texture and flavor development.

Flavor Variations

  • Triple Chocolate Orange: Add mini chocolate chips to the batter for extra bursts.

  • Chocolate Orange Swirl: Mix half the batter without chocolate and swirl before baking.

  • Boozy Twist: Add 1 tbsp Grand Marnier or Cointreau to the filling.

Substitutions

  • Dairy-Free: Use dairy-free cream cheese and coconut cream instead of sour cream.

  • No orange extract? Use only zest and 2–3 tbsp fresh juice.

  • Graham cracker crust: Sub with plain graham crackers + cocoa powder for a lighter base.

Serving Ideas & Occasions

This rich and tangy dessert is perfect for:

  • Holiday desserts (especially Christmas and Thanksgiving)

  • Dinner parties

  • Birthday celebrations

  • Mother’s Day or brunch tables

  • Gifting – one slice goes a long way!

Serving Suggestions:

  • Garnish with whipped cream and shaved chocolate

  • Pair with espresso or dark roast coffee

  • Serve with candied citrus slices or fresh berries

Nutrition & Health Notes

This cheesecake is a dessert-first recipe—rich, creamy, and luxurious, meant to be enjoyed in moderation. Thanks to the fresh orange zest and real chocolate, every bite is layered with flavor.

Approximate per slice (1 of 12):

  • Calories: ~450–500

  • Fat: 35g

  • Sugar: 25g

  • Carbs: 35g

  • Protein: 6g

To make it a little lighter:

  • Use low-fat cream cheese and Greek yogurt in place of sour cream

  • Reduce crust thickness or use almond flour for a lower-carb base

  • Serve smaller slices with fresh fruit

Frequently Asked Questions (FAQ)

1. Can I make this cheesecake ahead of time?

Yes! It’s best when made the day before serving. It needs at least 6 hours to chill and firm up.

2. Do I need a water bath?

It’s highly recommended. A water bath helps the cheesecake bake slowly and evenly, reducing the risk of cracks.

3. How do I store leftovers?

Store in the refrigerator for up to 5 days, tightly covered. You can also freeze slices individually for up to 2 months.

4. Can I use milk chocolate instead of dark?

Yes, but the cheesecake will be sweeter and less intense. Dark or semisweet is best for flavor balance with the orange.

5. What’s the best way to zest an orange?

Use a microplane zester, avoiding the bitter white pith underneath. Zest before cutting or juicing the orange.

6. Can I make this gluten-free?

Yes! Just substitute the cookie crust with gluten-free chocolate cookies or almond flour and cocoa powder.

7. Why did my cheesecake crack?

Common reasons:

  • Overbaking

  • Sudden cooling

  • Skipping the water bath
    Even with cracks, it will still taste amazing—and you can cover with ganache!

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    Orange Chocolate Cheesecake – Creamy, Tangy & Delicious

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    This Chocolate Orange Cheesecake features a crunchy chocolate cookie crust, rich orange-zested chocolate cream cheese filling, and a silky ganache topping. A luxurious dessert with bold flavor.

    • Author: Maya Lawson
    • Prep Time: 30 minutes
    • Cook Time: 1 hour
    • Total Time: 7.5 hours
    • Yield: 12 slices 1x

    Ingredients

    Scale

    Crust:

    • 1½ cups chocolate cookie crumbs

    • ¼ cup melted butter

    Filling:

    • 24 oz cream cheese, softened

    • 1 cup sugar

    • ½ cup sour cream

    • 3 eggs

    • 1 tsp vanilla extract

    • 1 tsp orange extract or 2 tbsp juice

    • Zest of 1–2 oranges

    • 6 oz melted dark chocolate

    • Pinch of salt

    Ganache:

    • ½ cup heavy cream

    • 4 oz dark chocolate

    • Optional: orange zest or candied peel for garnish

    Instructions

    • Preheat oven to 325°F. Combine crust ingredients, press into pan, and bake 10 min.

    • Beat cream cheese and sugar. Add sour cream, zest, extracts, and salt.

    • Mix in eggs one at a time. Stir in melted chocolate.

    • Pour into crust. Bake in water bath 55–65 min. Cool gradually, then chill overnight.

    • Make ganache by pouring hot cream over chopped chocolate. Stir until smooth.

    • Pour over chilled cheesecake and garnish.

    Notes

    Best made a day ahead. Use high-quality chocolate and fresh zest for best results. Store up to 5 days refrigerated or freeze slices.

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