Chocolate Orange Cheesecake

This Chocolate Orange Cheesecake is a real treat for chocolate lovers! The crunchy Oreo crust is topped with a creamy chocolate cheesecake that's infused with fresh orange flavor. Finished with a smooth chocolate ganache and pretty buttercream accents, it's the perfect balance of rich chocolate and bright citrus. Trust me, this one's worth making!

Chocolate and orange are such classic flavors that I love to combine them every opportunity I get, like in this chocolate orange cheesecake. There's something almost magical about how they work together – the rich, deep notes of chocolate create the perfect backdrop for the bright, zesty orange.

It's like they were made for each other! Whether it's holiday treats or special desserts, this pairing never disappoints. In this cheesecake, the orange adds this unexpected pop of freshness that transforms what could be just another chocolate dessert into something truly memorable.

And who doesn't love a good cheesecake, like this Oreo brownie cheesecake which works great for special occasions, or this chocolate cheesecake cake which is always a popular dessert.

Why You'll Love This Recipe

• Classic Combo: It's a rich, decadent dessert featuring the classic, citrus-infused flavor of orange and chocolate.
• Versatile Treat: It's perfect for any holiday or special event, but it's easy enough to make just because.
• Fresh Citrus Kick: The fresh orange juice and orange zest provide the perfect amount of subtle orange flavor.
• Chocolate Lover's Dream: It's a triple-threat of melted chocolate chips with orange chocolate batter, chocolate ganache, and chocolate buttercream for the ultimate chocolate flavor.
• Perfect Texture: Its creamy and rich, the way a cheesecake should be.

If you love decadent chocolate desserts like this one, try my white chocolate Reese's brownies.

Ingredients

This cake is a chocolate lover's dream, and its use of simple ingredients makes it one that anyone can make. There's nothing fancy about these ingredients!

• Gluten-free Oreos: The base for your chocolate orange cheesecake. Of course, if you don't need gluten-free, regular Oreos work just the same.
• Melted butter: Melted butter is the key to a crust that stays together! Make sure you have extra softened butter handy to make the chocolate buttercream frosting.
• Chocolate: I use a combination of milk chocolate chips and semi-sweet chocolate chips for the perfect balance of sweetness of the cheesecake base. For the ganache, make sure to choose a quality chocolate -- I usually reach for a 7 ounce milk chocolate Hershey Bar as it's both affordable and brings a rich flavor.
• Orange: Make sure to grab a fresh orange as you will need the zest and the juice. The zest boosts the intensity of orange flavor. Just make sure avoid the white pith under the skin as it's quite bitter in flavor.
• Heavy cream: Fat is key to the outcome of a cheesecake so don't skimp here! You will need enough for the cheesecake base, ganache, and the buttercream frosting.
• Cocoa powder: You will need both Dutch processed cocoa powder and dark cocoa powder. Dutch-processed cocoa is alkalized, so it deepens and mellows the flavor, while black cocoa intensifies the color and flavor further.
• Vanilla extract: Adds warmth and balance to the cheesecake and frosting. My preferred brand of vanilla is Singing Dog Vanilla.
• Creamy elements: Full fat cream cheese and full fat sour cream give the cheesecake its signature tangy and cheesy flavor and creamy texture. Always use high quality, full fat block style cream cheese when making a cheesecake. I prefer to use Philadelphia cream cheese for the best results. You can also use full-fat Greek yogurt in place of the sour cream.
• Sugar: White granulated sugar sweetens the cheesecake while powdered sugar works best for the frosting as it dissolves easily so your frosting is smooth and creamy.

See the recipe card at the end of the post for the full list of ingredients and the exact quantities of each.

How to Make a Chocolate Orange Cheesecake

Making this cheesecake is much easier than you might think. It only takes a few simple steps. If you follow those, you'll have a delicious, orange-infused chocolate cheesecake everyone will love! To get started, preheat the oven to 350° F and lightly grease a 9-inch round springform pan with coconut oil using a pastry brush.

Step 1. Make the Crust. Pulse the Oreo cookies in your food processor they are crushed and fine in texture. Add the melted butter and pulse again.

Step 2. Add Crust to Pan. Press the crumbs firmly into the bottom and along the sides of the pan. Then, bake for 10 minutes. Set aside to cool while making the cheesecake batter.

Step 3: Combine Chocolate Chips and Cream. Add both cups of chocolate chips and the heavy cream to a small saucepan.

Step 4: Melt. Cook the chocolate over medium heat, stirring constantly, until its melted and smooth. Set aside to cool.

Step 5: Combine Zest and Sugar. Add the orange zest, sugar, and salt to a mixing bowl. Rub the zest and sugar together with your fingers until it becomes a light orange color.

Step 6: Beat Sugar and Cream Cheese. Add the orange and sugar mixture and cream cheese to a stand mixer. Using the paddle attachment, mix until well combined and no clumps remain.

⭐️ Hint: It's important that your eggs and sour cream are at room temperature for optimal mixing and the best cheesecake texture.

Step 7: Add the Eggs. Add the eggs one by one, mixing for 20 seconds after each addition. Scrape down the mixing bowl to ensure everything is incorporated.

Step 8: Mix in Chocolate. Add the chocolate mixture and mix on low until just combined. Then, add the vanilla extract, sour cream, and orange juice and mix again on medium until just combined. Scrape the mixing bowl again and mix once more to combine.

Step 9: Transfer to Pan. Pour the cheesecake batter over the Oreo crust in the springform pan. Wrap the pan four times with heavy-duty foil to keep water from the water bath out of the cheesecake. This is VERY IMPORTANT to prevent a mushy cheesecake. Place the pan in a larger baking pan and fill ¼ of the way with water.

Step 10: Bake and Cool. Bake for 65 to 75 minutes until the cheesecake is just slightly jiggly in the center. Crack the oven door and let the cheesecake cool for an hour. Then, remove the cheesecake from the oven and let it cool on the counter for another hour. Cover tightly refrigerate for 6 to 8 hours before adding the chocolate ganache.

⭐️ Hint: Never skip out on baking the cheesecake in a water bath, to ensure you have a perfectly set cake.

Step 11: Make the Ganache. Heat the heavy cream in a small saucepan over medium-low heat until it begins to bubble slightly. Pour it over the chocolate in a mixing bowl and let it sit for two minutes. Then, stir well to mix together.

Step 12: Add Ganache. Pour the ganache over the cheesecake and chill it in the refrigerator for an hour. While it's setting up you can make the frosting.

Step 13: Make the Frosting. Mix the butter on medium speed in a stand mixer with the paddle attachment until creamy. Add the vanilla and salt and mix on low until just combined. Gradually add the powdered sugar still mixing on low until combined. Last, add both cocoa powders and 2 tablespoons of heavy cream. Mix on low to begin, then increase the speed to medium-high, mixing until the frosting is smooth and creamy. Add more heavy cream at this point if the frosting is too thick.

Step 14: Add Frosting. Use a piping bag with a large star tip, to decorate the edge of the cheesecake with dollops of chocolate buttercream frosting and top them with more orange zest. Chill until you're ready to serve.

Expert Tips

• Making Substitutions. I don't recommend substituting ingredients when making chocolate and orange cheesecake unless I've noted them above in the ingredients. This ensures your cheesecake has the best flavor and texture.
• Room Temperature and Softened Ingredients. Fully soften your cream cheese and butter for the smoothest, richest cheesecake and frosting textures. Your eggs and sour cream should be at room temperature so they can easily be incorporated into the cheesecake batter with minimal mixing.
• Wrap Before Baking. Be sure to wrap your pan TIGHTLY with four layers of heavy-duty foil to keep water out of your cheesecake.
• Proper Mixing. Scrape down the mixing bowl a few times while making the cheesecake batter to ensure all the ingredients are fully incorporated.
• Cooling Your Cheesecake. It's important to let the cheesecake cool in the oven before transferring it to the counter. This prevents cracking and sagging.
• Making the Ganache. For a smooth, velvety ganache, let the chocolate and hot cream sit for a couple of minutes so the chocolate is nice and soft before stirring.

Storage

Keep this chocolate orange cheesecake refrigerated at all times, and return any leftovers to the refrigerator as soon as you've finished slicing and serving it. You can freeze this cheesecake for longer storage, as well.

• Refrigerator: Store in an air-tight container or tightly covered for up to 4 days.
• Freezer: Flash freeze the cooled cheesecake for 1-2 hours unwrapped on a baking tray. Once it's frozen, wrap it in a double layer of plastic wrap and a layer of foil and freezer for up to a month. Defrost in the refrigerator overnight before serving.

Serving Suggestions

This delicious gluten free baked chocolate cheesecake is perfectly creamy and rich, one that I love to serve alongside other chocolaty, fruity sweets on special occasions. Its chocolate and citrus flavors pair well with other similar treats like my Lemon Curd Cake, Chocolate Strawberry Cake, and Raspberry Chia Seed Yogurt.

Recipe FAQs

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