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Partial view of an orange chocolate cheesecake garnished with orange chocolate ganache and orange slices

Orange Chocolate Cheesecake

Tracy @ Next Level Baker
Orange Chocolate Cheesecake uses citrusy orange to deepen and enhance the chocolate flavor while keeping the cheesecake light and creamy.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 6 minutes
Chill and decorating time 6 hours 30 minutes
Total Time 8 hours 6 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 Stand or hand mixer
  • 1 8 or 9 inch springform pan
  • 1 10 inch cake pan
  • 1 roasting pan

Ingredients
  

Cheesecake crust

  • 24 chocolate Oreo cookies
  • 5 tablespoons salted butter melted
  • 2 tablespoons white sugar
  • ½ teaspoon orange extract optional

Cheesecake filling

  • 4 blocks cream cheese (8 ounces each) room temperature
  • ¼ cup cocoa powder
  • 1 cup white sugar
  • ¼ cup fresh orange juice
  • 4 large eggs room temperature

Ganache drizzle

  • 2 ounces semi sweet chocolate rough chopped
  • ¼ cup heavy whipping cream
  • ½ teaspoon orange extract

Chocolate whipped cream

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 2 tablespoons cocoa powder
  • ¼ teaspoon orange extract

Garnish

  • 1 orange sliced

Instructions
 

Make the Crust

  • Preheat the oven to 325°. Spray an 8 or 9 inch springform pan, including the sides, with cooking spray and set aside.
  • Remove the white centers of the Oreos and discard.
  • Put the chocolate parts of the Oreos in a food processor or blender and grind the cookies into small crumbs. [It's ok to have some bigger pieces of cookies as the grind doesn't need to be super fine.]
  • Mix the Oreos, melted butter, 2 tablespoons of white sugar and orange extract together in a medium bowl until well combined.
  • Add the crust mixture to the springform pan. Pat it down flat with your hands or a flat-bottom measuring cup with medium pressure. It should be packed firmly but not too hard.
  • Bake the crust for 6 minutes and set aside to cool. [This step is optional but highly recommended for a crisp crust.]

Make the filling

  • Place the room temperature cream cheese and the cocoa powder into a mixing bowl and mix on low speed until creamy, all the lumps are gone and all the cocoa powder has been incorporated. Scrape down the sides of the mixing bowl as needed and before adding any other ingredients.
  • Add the white sugar and orange juice to the cream cheese mixture in the mixing bowl and mix on low speed until combined. Scrape down the sides of the mixing bowl.
  • Next, add the eggs one at a time. Mix on low speed just until each egg is combined before adding the next egg. Between eggs, scrape down the sides of the mixing bowl.

Bake and cool the cheesecake

  • Pour the filling on top of the crust in the springform pan. Place the springform pan in a larger cake pan (or cover the sides of the springform pan with aluminum foil). Fill the roasting pan with one inch of water to create the water bath. Carefully add the cake pan (or the wrapped springform pan) into the water.
  • Bake at 325° for about 60 minutes until the center is set or mostly set. Then, turn off the oven and open the oven door to start cooling. Leave the oven door open for 2 hours as the cheesecake cools. After 2 hours, remove the cake pan from the oven and let cool on a cooling rack until room temperature.
  • Before placing the cheesecake in the refrigerator, run a knife around the edge to loosen the cheesecake from the side of the springform pan. Cover lightly and refrigerate a minimum of 6 hours but preferably overnight or longer.
  • After refrigerating, remove the rim of the spring form pan. Also, remove the cheesecake from the bottom of the springform pan if so desired (see FAQ for help) and decorate the cheesecake.

Make the ganache drizzle (optional)

  • Rough chop the chocolate and place it in a small bowl. Add the orange extract.
  • Heat the heavy whipping cream in the microwave until it's very hot but not boiling. Because the heavy whipping cream is a small amount, start with 20-30 seconds and watch it to make sure it doesn't boil.
  • Pour the heated heavy whipping cream over the chocolate. Stir firmly, but not vigorously, until all the chocolate has melted and there are no lumps remaining.
  • Add the hot, runny ganache to a squeeze bottle and let it cool and thicken for about 5 minutes. Then drizzle it over the cheesecake in any design you wish using the squeeze bottle or a spoon or knife. You can also spread a thin layer across the whole cheesecake. Place the cheesecake back in the refrigerator.

Make the whipped cream (optional)

  • Add the heavy whipping cream, powdered sugar, cocoa powder and orange extract to a mixing bowl. Use the whisk attachment and whisk on medium high to high until medium to stiff peaks form. Be patient. It may take 3-5 minutes. 
  • Pipe on or spoon on the whipped chocolate cream onto the cheesecake.
  • Garnish with orange slices. Serve immediately or place back in the refrigerator. Enjoy!

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Keyword Orange Chocolate Cheesecake
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