Chocolate Orange Cheesecake

Why You’ll Love This Recipe

I love this cheesecake because it offers something a little different from the usual. The pairing of dark chocolate and orange feels festive, but I make it any time I want to impress. The texture is velvety, the flavor is layered, and the whole thing looks beautiful with just a touch of garnish. It’s easy to prepare ahead, making it a go-to for holidays or special dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 1/2 cups chocolate cookie crumbs (such as Oreos, without filling)
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted

For the filling:
24 oz cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
1/4 cup fresh orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
4 large eggs
1/2 cup semi-sweet chocolate chips, melted and slightly cooled

For the ganache topping (optional):
1/2 cup heavy cream
1/2 cup dark chocolate chips
Orange zest or chocolate curls, for garnish

directions

1. I preheat the oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.

2. For the crust, I mix the chocolate cookie crumbs, sugar, and melted butter until well combined. I press the mixture firmly into the bottom of the pan and bake it for 8–10 minutes. I then let it cool while preparing the filling.

3. In a large bowl, I beat the cream cheese and sugar until smooth and fluffy.

4. I add the sour cream, orange juice, orange zest, and vanilla extract, mixing until just combined.

5. I beat in the eggs one at a time, using low speed and scraping down the bowl between additions.

6. I gently fold in the melted chocolate, making sure it blends smoothly into the batter.

7. I pour the filling over the cooled crust and smooth the top.

8. I bake the cheesecake for 50–60 minutes, or until the edges are set and the center still has a slight wobble.

9. I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then I transfer it to the refrigerator and chill for at least 4 hours or overnight.

10. For the ganache, I heat the cream until just simmering, pour it over the chocolate chips, and let it sit for 2 minutes. Then I stir until smooth and glossy.

11. Once the cheesecake is fully chilled, I pour the ganache over the top and spread it evenly. I finish it with a garnish of orange zest or chocolate curls before serving.

Servings and timing

Servings: 12 slices
Prep time: 25 minutes
Cooking time: 55 minutes
Total time: 1 hour 20 minutes (plus chilling)
Calories: 510 kcal per slice

Variations

• I sometimes add a bit of orange extract to enhance the citrus flavor even more.

• For a crunchier base, I mix chopped toasted hazelnuts or almonds into the crust.

• If I want a milkier flavor, I use milk chocolate chips instead of semi-sweet for the filling or ganache.

• I’ve also swirled a little extra melted chocolate into the batter before baking for a marbled look.

• When serving during the holidays, I decorate the top with candied orange peel for a festive touch.

storage/reheating

I store the cheesecake in the refrigerator, tightly covered, for up to 5 days. It tastes best when chilled, but I sometimes let it sit at room temperature for about 15 minutes before slicing for the creamiest texture. For longer storage, I freeze slices individually, wrap them tightly, and thaw overnight in the fridge. No reheating needed—this one’s all about enjoying it cold and silky.

FAQs

Can I use bottled orange juice instead of fresh?

Yes, but I prefer fresh juice for the best flavor and balance. It also pairs better with the zest and gives the filling a brighter note.

Do I need a water bath to bake this cheesecake?

I don’t use one for this recipe, but if I want an ultra-smooth top with no cracks, I sometimes place the springform pan in a larger pan with hot water. Either method works.

Can I skip the ganache?

Definitely. The cheesecake is flavorful enough on its own. But the ganache adds a layer of richness and a beautiful finish if I want something more dramatic.

What kind of chocolate is best for the ganache?

I use dark or semi-sweet chocolate chips, depending on how intense I want the chocolate flavor. Quality matters here, especially since the ganache is the final touch.

How do I know when the cheesecake is fully baked?

I look for slightly puffed edges and a gentle jiggle in the center—it should be set but not firm. It continues to cook as it cools, so I avoid overbaking.

Conclusion

This Chocolate Orange Cheesecake is a rich, vibrant dessert that brings together two classic flavors in a bold and elegant way. I love the contrast of deep chocolate and fresh citrus, and the smooth texture makes it extra luxurious. Whether I’m celebrating a special occasion or just indulging in something decadent, this cheesecake always delivers.