Go Back
- 1 ½ cups graham cracker crumbs - ½ cup unsweetened cocoa powder - ½ cup sugar - ½ cup unsalted butter, melted - 3 (8-ounce) packages cream cheese, softened - 1 cup sugar - ½ cup sour cream - 1 teaspoon vanilla extract - 4 large eggs - Zest of 2 oranges - ½ cup fresh orange juice - 1 cup dark chocolate chips (semi-sweet or bittersweet)

Chocolate Orange Cheesecake

Indulge in a delectable Chocolate Orange Cheesecake that will elevate your dessert game! This rich and creamy treat combines smooth chocolate and zesty orange for a flavor explosion in every bite. Perfect for any occasion, it's easy to make with simple ingredients. Don't miss out on the chance to impress your friends and family. Click through to discover the complete recipe and create this unforgettable dessert today!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsweetened cocoa powder

½ cup sugar

½ cup unsalted butter, melted

3 (8-ounce) packages cream cheese, softened

1 cup sugar

½ cup sour cream

1 teaspoon vanilla extract

4 large eggs

Zest of 2 oranges

½ cup fresh orange juice

1 cup dark chocolate chips (semi-sweet or bittersweet)

Instructions
 

Prepare the Crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, unsweetened cocoa powder, ½ cup sugar, and melted butter. Mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for about 10 minutes, then remove from the oven and let cool.

    Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Slowly add in 1 cup of sugar, continuing to beat until well combined.

      Add Remaining Ingredients: Mix in sour cream, vanilla extract, orange zest, and orange juice until everything is incorporated. Scrape down the sides of the bowl to ensure an even mixture.

        Incorporate Eggs: Add the eggs one at a time, mixing on low speed just until blended after each addition. Avoid overmixing to prevent a cracked top.

          Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between, until fully melted and smooth. Allow to cool slightly, then fold into the cheesecake mixture until evenly combined.

            Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Configure a water bath by placing the springform pan inside a larger baking dish filled with hot water till it reaches halfway up the sides of the pan. Bake for 55-65 minutes, or until the center is set but slightly jiggles when moved.

              Cool and Chill: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour to prevent cracking. Afterward, remove from the water bath and refrigerate for at least 4 hours, preferably overnight, to set completely.

                Serve: Carefully remove the springform sides. Slice the cheesecake with a hot knife for clean cuts. Optionally, garnish with additional orange zest or a drizzle of melted chocolate for a decorative touch.

                  Prep Time: 20 minutes | Total Time: 6 hours | Servings: 12