Chocolate Orange Cheesecake

5 from 38 votes

This decadent Chocolate Orange Cheesecake combines orange-infused chocolate cheesecake with ganache and chocolate buttercream frosting for a super-rich cheesecake experience.

Prep Time30

Cook Time2 15

Chill Time8

Total Time10 45

Course: Dessert

Cuisine: American

Keyword: chocolate orange cheesecake, chocolate orange dessert

Servings:

Calories: 1271kcal

Author: Nicole Kendrick

Equipment

Ingredients

Oreo Crust

20 gluten-free Oreo cookies
¼ cup butter melted

Cheesecake Batter

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
½ cup heavy cream
zest of one orange
¾ cup sugar
24 oz cream cheese softened
3 eggs room temperature
¼ cup fresh orange juice about 1 orange
½ cup sour cream room temperature
1 tablespoon Singing Dog Vanilla extract
¼ teaspoon salt

Ganache

7 oz Hershey bar
⅓ cup heavy cream

Chocolate Buttercream Frosting

1 ¾ cup powdered sugar
¼ cup OliveNation 20/24 Fat Duch process cocoa powder
1 tablespoon dark cocoa powder
3 tablespoon heavy cream
¼ cup butter softened
1 teaspoon Singing Dog Vanilla extract
⅛ teaspoon salt

Instructions

Preheat the oven to 350 degrees and lightly grease a 9-inch springform pan with coconut oil using a pastry brush.
Pulse the 20 Oreos in the food processor until a fine crumb Then, add the butter and pulse again.
Press the mixture evenly into the bottom and along the sides of the pan.
Bake for 10 minutes.
Remove the crust from the oven and let it cool while you make the cheesecake batter.
Add both cups of chocolate and heavy cream to a small saucepan and cook over medium low heat, stirring constantly, until a liquid forms.
Set the mixture aside to cool.
Mix the orange zest, sugar, and salt in a mixing bowl.
Rub the zest and sugar together with your fingers until the mixture is alight orange color.
Add the orange and sugar mixture and cream cheese to a stand mixer and mix with the paddle attachment until well combined and smooth.
Add the eggs one by one, mixing for 20 seconds after each addition. Scrape down the mixing bowl to ensure everything is incorporated.
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.
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.
Place the pan in a larger baking pan and fill ¼ of the way with water. Bake for 65 to 75 minutes until the cheesecake is just slightly jiggly.
Crack the oven door and let the cheesecake cool for an hour. Then, transfer it to the counter to cool for another hour.
Chill the cheesecake for 6 to 8 hours before adding the chocolate ganache.
Heat the heavy cream in a small saucepan over medium-low heat until it beings to bubble slightly.
Pour the hot cream over the chocolate bar in a mixing bowl.
Let the chocolate and cream sit for 2 minutes. Then, stir well until smooth.
Pour the ganache over the cheesecake, then chill in the refrigerator for an hour.
Next, beat 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, mixing on low until combined. Then, add both cocoa powders and 2 tablespoons of heavy cream. Mix on low, then increse the speed to medium-high, mixing until the frosting is smooth and creamy.
Add more cream if the frosting is too thick.
Using a piping bag with a large 1M Wilton star tip, pipe dollops of frosting along the edge of the cheesecake and top with more orange zest.
Chill the cheesecake until you are ready to serve, slice, and enjoy.

Video

Notes

Use softened cream cheese, room temperature eggs and sour cream for smooth batter that blends easily with minimal mixing.
Wrap pan tightly with four layers of heavy-duty foil before water bath baking.
Let cheesecake cool in turned-off oven before moving to counter to prevent cracks and sinking.
Allow chocolate and hot cream to sit briefly before stirring for the silkiest texture.

Nutrition