This Chocolate Orange Cheesecake recipe yields a decadent chocolate orange baked cheesecake with an oreo crust and a chocolate ganache garnish. This creamy cheesecake includes plenty of orange so it doesn’t get lost amid the rich chocolate. I achieve this by using orange zest, juice, extract and liqeuer.
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Growing up, my sister and I would usually get a Terry’s chocolate orange in our stockings at Christmas. Ever since then I have loved chocolate and orange together and associated these flavors with the holidays. Last Christmas, I put these flavors into a loaf cake, and I decided after that I am going to keep putting them in various desserts until I get sick of them (I doubt there will come a day.)
I feel like if you’re making a chocolate cheesecake, you have to double down on the decadence and go chocolate with the crust too. I went with an oreo cookie crust, and adapted the recipe from Sugar Spun Run. I went a step further by adding a chocolate ganache garnish. And if you want to be really extra you can also garnish with candied orange slices, however, I will say that's an overnight project. But you're already waiting for this cheesecake to cool overnight...so what's one more overnight situation?
I took the cheesecake batter base from my Raspberry Cheesecake recipe, which I love because it includes sour cream, which adds a nice tang. If you want a more pared down cheesecake recipe, just requiring mostly cream cheese, eggs and heavy cream, see my Blueberry Cheesecake recipe. All of my cheesecake recipes are meant to feed a crowd. If you want a smaller batch, I'd recommend halving the recipes and baking them in a 7-inch springform pan.
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Why you'll love this recipe
- There is plenty of orange flavor in the chocolate orange cheesecake filling, and it is not overpowered by the chocolate.
- The shiny ganache top looks impressive, but is so easy to accomplish.
- The oreo cookie crust is made without the filling so it doesn’t seep and won’t get soggy. I also bake it to crisp it up even more.
Ingredients
- High quality chocolate bars and cocoa powder bring decadent chocolate flavor. I used the Lindt Excellence chocolate bars and Ghirardelli Dutch Process Cocoa Powder, but Hershey's natural cocoa powder will work too.
- Full fat cream cheese is the base of the dessert and provides tang and structure. I used Philadelphia cream cheese.
- Sour cream adds a tang and richness to the cheesecake batter. I recommend using full-fat sour cream.
- Granulated sugar and brown sugar sweeten the cheesecake batter. A bit of granulated sugar also sweetens the crust since the filling is removed. If you don't have brown sugar, you can use all granulated sugar instead.
- Kosher salt balances the overall flavor profile and brings out more of the chocolate and orange. If you only have table salt, I would recommend using half of the directed amount.
- Eggs provide structure to the cheesecake batter. I used large eggs.
- Unsalted butter adds richness to the crust. I used regular American butter for this, which is about 80% butterfat. Using a higher butterfat butter, like a Kerrgold or Minerva Dairy, would be great too.
- Oreos are the base of the cookie crust. I remove the cream from them so it does not melt and seep, making the crust soggy. If you don't mind that, feel free to use whole oreos.
- Heavy whipping cream adds moisture and richness to the batter and the ganache.
- Orange juice, zest, liqueur and extract make sure there is a strong orange flavor. Any brand of orange extract should work. For the liqueur, I used Cointreau.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize this chocolate orange cheesecake to your liking:
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- Crust variations — use a store-bought oreo crust (you may need two since storebought crusts tend to be for pies, and are therefore smaller) or make a graham cracker crust instead with graham cracker crumbs.
- Garnish variations — omit the chocolate ganache topping or add whipped cream, which would be beautiful on this in addition to or instead of candied orange slices.
- No orange liqueur — omit the orange liqueur from the cream cheese mixture without issue.
- No orange extract — if you don’t have or can’t find orange extract, add another tablespoon of orange liqueur and increase the orange zest to 1 ½-2 tablespoons. This will ensure you still get a punchy orange flavor.
- Another pan — if you don’t mind leaving the cheesecake in the pan for serving you can bake this in an 8x8 pan or another similar-sized dish that doesn’t have a removable bottom.
- Candied oranges — I topped my cheesecake with candied orange slices. I used this recipe from Of Batter and Dough. If you decide to do this, I would recommend starting the candying process the day you bake your cheesecake because they need to dry out overnight before you can use them.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make chocolate orange cheesecake
Step 1: Twist apart each oreo and remove the cream center. Discard or save to use for something else. Preheat the oven to 350°F. Pulse the cookies in a food processor until fine crumbs form. Melt the butter in a microwave-safe medium bowl. Add the oreo crumbs, granulated sugar and kosher salt and toss together until combined. Pour this mixture into the prepared springform pan and either pat down completely into the bottom or pat up the sides too, if desired. Bake for 8-10 minutes, then remove from the oven and lower the oven to 325°F. Let cool completely.
Step 2: In a bain-marie (heatproof bowl over a medium pot filled with 1 inch of water) over medium heat, add the chopped chocolate. Stir with rubber spatula until completely smooth and melted. Make sure water does not get in the bowl of chocolate or it could seize. Set aside and let cool almost completely. Don’t do this too far ahead of time that you risk the chocolate cooling down to the point of solidifying. Mix the cream cheese in a medium bowl with beaters on low or in the bowl of a stand mixer fitted with the paddle attachment on low for 1-2 minutes, just until smooth and no lumps remain. Do not over whip or you will introduce too much air. In a separate small bowl, rub together the granulated sugar and orange zest to express the oils in the zest. Add this, along with the brown sugar, in with the cream cheese. Mix until combined. Sift in the cocoa powder. Mix until combined. Add the eggs one at a time, mixing in between each. Add the sour cream and mix until incorporated. Add the heavy cream, orange juice, orange-flavored liqueur, orange extract and kosher salt, and mix. Finally, add in the melted chocolate, mixing just until combined. Pour the batter into the cooled baked crust.
Step 3: Cut large pieces of foil. Stack them on top of each other in opposite directions. Place the cheesecake on top of the foil stack and bring the foil up around the edges. You basically want to make it so that no water can get to the cheesecake pan. This is important otherwise your cheesecake could get waterlogged and ruined. Place the foiled cheesecake pan inside of a larger baking dish. Pour boiling (or very hot) water into the larger baking dish so that it reaches at least halfway up the sides of the foiled cheesecake pan (but not so much that you risk getting water into the cheesecake pan). See notes for alternative options. Bake for 1 hour and 15 minutes to 1 hour and 20 minutes. You’ll know it is ready when it looks firm, but there is still a slight jiggle. Turn the oven off and leave the cheesecake inside while the oven cools down. The key here is letting the cheesecake cool very gradually to prevent cracks. After about 30 minutes, crack the oven door with a wooden spoon or just open it slightly. Let cool in there another 30 minutes before removing to the counter to cool down to room temperature. Finally, place the cheesecake in the refrigerator to chill completely overnight.
Step 4: After the cheesecake has chilled overnight, make the ganache. In a bain marie (heatproof bowl over a medium pot filled with 1 inch of water) over medium heat, add the chocolate and heavy cream. Stir with rubber spatula until completely smooth and melted. Let cool a few minutes before pouring on top of the cheesecake. Use an offset spatula to let some drips run down the sides, if desired. Garnish with candied, fresh or dried orange slices or whipped cream.
Hot tips
- If you don’t have foil, an alternative for the bain-marie step is to place the cheesecake into a 10-inch cake tin and place that pan into a larger baking dish and fill the larger pan with water until halfway up the side of the cake tin.
- If you don’t care about removing the cheesecake from the pan for serving you could also bake this in a 8x8 baking dish without a removable bottom.
- Don’t skip out on the gradual cooling! If you cool it too quickly, the cheesecake could crack.
- I tested with both, and I really prefer chocolate chips rather than chopped chocolate bar for a smooth and shiny ganache topping.
- I like to line my springform pan with parchment paper for easier (and prettier!) removal. I cut out a circle for the bottom and a long strip to line the sides.
Recipe FAQs
Store a cheesecake in an airtight container in the refrigerator for 3-4 days. Freeze for up to 3 months, wrapped tightly in plastic and stored in an airtight container.
Yes, omit all instances of orange without issue for a plain chocolate cheesecake.
A bain-marie is a water bath. Baking in a water bath ensures the cheesecake bakes evenly and prevents cracking.
I used Cointreau, but Grand Marnier would work as well.
More recipes you'll love
Lastly, if you make this Chocolate Orange Cheesecake recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Chocolate Orange Cheesecake
Equipment
Ingredients
Oreo crust
- 35 Oreo cookies (423g with cream, 304g with cream removed)
- 2 tablespoon granulated sugar optional
- 5 tablespoon unsalted butter (75g)
- ¾ teaspoon kosher salt
Chocolate orange cheesecake batter
- 12 oz semisweet chocolate bars chopped (2 cups, 340g)
- 3 8-oz packages cream cheese, softened, cut into small pieces
- 1 cup granulated sugar (200g)
- 1 tablespoon orange zest finely chopped
- ¼ cup light brown sugar (55g)
- 3 tablespoon cocoa powder natural or dutch process
- 3 large eggs room temperature
- ¾ cup sour cream room temperature (171g, 6 oz) ¾ cup?
- ½ cup heavy cream
- 3 tablespoon orange juice
- 1 tablespoon orange-flavored liqueur
- 2 teaspoon orange extract
- ½ teaspoon kosher salt
Chocolate ganache
- 4 oz semisweet chocolate (113g) I prefer chips for this rather than bars*
- 4 oz heavy cream (about ½ cup, 113g)
- 16 candied orange slices optional
Instructions
Warning
- This is a multi-day baking project. Day 1: Bake the cheesecake and chill overnight. Day 2: Garnish and enjoy.
Do ahead
- Prepare a 9-inch springform pan with a circle of parchment on the bottom and a ring of parchment for the sides (optional).
Make the crust
- Twist apart each oreo and remove the cream center. Discard or save to use for something else.
- Preheat the oven to 350°F. Pulse the cookies in a food processor until fine crumbs form.
- Melt the butter in a microwave-safe medium bowl. Add the oreo crumbs, granulated sugar and kosher salt and toss together until combined.
- Pour this mixture into the prepared springform pan and either pat down completely into the bottom or pat up the sides too, if desired.
- Bake for 8-10 minutes, then remove from the oven and lower the oven to 325°F. Let cool completely.
Make the cheesecake batter
- Melt the chocolate: In a bain-marie (heatproof bowl over a medium pot filled with 1 inch of water) over medium heat, add the chopped chocolate. Stir with rubber spatula until completely smooth and melted. Make sure water does not get in the bowl of chocolate or it could seize. Set aside and let cool almost completely. Don’t do this too far ahead of time that you risk the chocolate cooling down to the point of solidifying.
- Mix the cream cheese in a medium bowl with beaters on low or in the bowl of a stand mixer fitted with the paddle attachment on low for 1-2 minutes, just until smooth and no lumps remain. Do not over whip or you will introduce too much air.
- In a separate small bowl, rub together the granulated sugar and orange zest to express the oils in the zest. Add this, along with the brown sugar, in with the cream cheese. Mix until combined.
- Sift in the cocoa powder. Mix until combined.
- Add the eggs one at a time, mixing in between each. Add the sour cream and mix until incorporated. Add the heavy cream, orange juice, orange-flavored liqueur, orange extract and kosher salt, and mix.
- Finally, add in the melted chocolate, mixing just until combined. Pour the batter into the cooled baked crust and smooth the top.
Bake
- Create a bain-marie: Cut large pieces of foil. Stack them on top of each other in opposite directions. Place the cheesecake on top of the foil stack and bring the foil up around the edges. You basically want to make it so that no water can get to the cheesecake pan. This is important otherwise your cheesecake could get waterlogged and ruined.
- Place the foiled cheesecake pan inside of a larger baking dish. Pour boiling (or very hot) water into the larger baking dish so that it reaches at least halfway up the sides of the foiled cheesecake pan (but not so much that you risk getting water into the cheesecake pan). See notes for alternative options.
- Bake for 1 hour and 15 minutes to 1 hour and 20 minutes. You’ll know it is ready when it looks firm, but there is still a slight jiggle.
- Turn the oven off and leave the cheesecake inside while the oven cools down. The key here is letting the cheesecake cool very gradually to prevent cracks. After about 30 minutes, crack the oven door with a wooden spoon or just open it slightly. Let cool in there another 30 minutes before removing to the counter to cool down to room temperature.
- Finally, place the cheesecake in the refrigerator to chill completely overnight. I either cover the top or place it in a cake carrier before setting it in the refrigerator.
Make the ganache
- After the cheesecake has chilled overnight, make the ganache. In a bain marie (heatproof bowl over a medium pot filled with 1 inch of water) over medium heat, add the chocolate and heavy cream. Stir with rubber spatula until completely smooth and melted. Let cool a few minutes before pouring on top of the cheesecake. Use an offset spatula to let some drips run down the sides, if desired.
- Garnish with candied, fresh or dried orange slices or whipped cream.
