Introduction

This Chocolate Orange Cheesecake is a stunning dessert that perfectly blends rich chocolate with bright citrus notes. Creamy, indulgent, and bursting with flavor, it’s an amazing treat to impress your guests or enjoy on a special occasion.

A close-up shot of a slice of cake with four distinct layers, placed on a white marbled surface. The bottom layer is a dark chocolate cake base with a rough texture. Above that is a thick, creamy beige layer with a smooth, fluffy texture. The third layer is a thin, shiny caramel layer in a rich amber color. The top layer is a glossy dark chocolate ganache with a smooth, reflective finish. On top of the cake slice, there is a dried orange slice placed leaning at an angle, adding a pop of orange color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups chocolate cookie crumbs (e.g., Oreos or similar)
½ cup unsalted butter, melted
2 tablespoons granulated sugar
4 (8-ounce) packages cream cheese, softened
1 ¼ cups granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
¼ cup unsweetened cocoa powder
2 tablespoons orange zest (from about 1 orange)
½ cup orange juice (freshly squeezed if possible)
½ cup semi-sweet chocolate chips (optional)
Whipped cream (for serving)
Orange slices (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Step 2: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add sour cream and vanilla extract, mixing well to combine.
Step 3: Add eggs one at a time, beating gently after each addition until fully incorporated.
Step 4: Sift in the cocoa powder, then gently fold it into the batter along with the orange zest and orange juice. Stir in the semi-sweet chocolate chips if using.
Step 5: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Step 6: Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Step 7: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set fully.
Step 8: Before serving, top with whipped cream and garnish with fresh orange slices.

Tips & Variations

Use freshly squeezed orange juice for the best bright, natural flavor.
For an extra touch, drizzle melted chocolate over the whipped cream topping.
If you prefer a crunchy topping, sprinkle chopped toasted nuts over the cheesecake before serving.
To prevent cracking, bake the cheesecake in a water bath or place a pan of hot water on the oven rack below.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To maintain its texture, avoid freezing if possible. When ready to serve, allow the cheesecake to sit at room temperature for 15-20 minutes to soften slightly. Leftover slices can be gently reheated for a few seconds in the microwave if desired, but it’s best enjoyed chilled.

How to Serve

A close-up of a four-layered dessert slice on a white plate placed on a white marbled surface. The bottom layer is dark brown with a crumbly texture, resembling a chocolate crust. On top of it is a thick, creamy light beige layer with a smooth and airy texture. Above that is a shiny, thick caramel-colored layer with a glossy finish. The top layer is a glossy dark chocolate ganache with a very smooth surface, slightly melting at the edges. The dessert is garnished with a thin, dried orange slice on the top edge, adding some bright orange color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after resting overnight as the flavors deepen. Prepare it a day in advance and keep it refrigerated until serving.

What can I use instead of chocolate cookie crumbs for the crust?

You can substitute with crushed chocolate graham crackers or digestive biscuits mixed with cocoa powder for a similar flavor and texture.