A magnificent cheesecake with orange taste and chocolatey richness. Equal amounts of orange liqueur can be used in place of the orange juice. The flavor of these cheesecakes will take you to cheesecake heaven in addition to the amazing way they appear.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 to 9 – inch springform pan |
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup white sugar
- ⅓ cup butter, melted
- 4 ounces semisweet chocolate, chopped
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 5 eggs
- 2 tablespoons orange juice
- ½ teaspoon grated orange zest
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.
- Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
- In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
- Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.
Nutrition Facts
| Calories | 443 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 153 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 18 g |
| Sodium | 295 mg |
| Sugars | 29 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This one is a keeper! I wanted a taller cheesecake so I added an extra box of cream cheese (4, 8 oz bricks total) and used 5 ounces of chocolate instead of 4. Turned out great. I did not increase the amount of reserved batter though, so the chocolate was even more intense. I used 3 TBS fresh orange juice and zest of one orange and just a touch of orange extract and the balance between the chocolate and the orange was perfect. Baked for the normal time using a water bath and let the cake sit in the cooling oven for an hour before refrigerating. No cracks. I found mine needed closer to 6 hours in the fridge to finish setting up (probably because it was deeper). I also made a strawberry sauce and topped each piece with that. Heavenly.
The only reason I cant give this 5 stars is the crust portion of the recipe. I followed it exactly and the crust was so hard I couldnt cut through it. The filling however was perfect I will be doing it again with a different crust.
This is now my favorite go-to recipe at the holidays! I zest an entire orange, and use frozen concentrate orange juice to make it VERY orangy for a good contrast with the chocolate.
I got this recipe from the Philadelphia Cheesecake book and it is delicious!!!
This is terrific! I love the combo of orange and chocolate. Following other recommendations, I did use OJ concentrate for more orange flavor. Will definitely make this again. I’m thinking that this could also be terrific with a chocolate crumb crust.
Great flavour and easy to make.
Of all the recipes I have made from this site, this one has the most beautiful pictures of the finished product. (I used them for inspiration!). Everyone thought this cake was delicious. I only did two things differently. 1. I used Oreos for the crust. 2. I freshly squeezed my oranges, then boiled the juice until it was reduced by roughly half. I used the concentrated orange juice both in the cake and in the orange frosting I made. My cake tasted very orangy.
Absolutely delicious, with a few tiny alterations. I used chocolate cookie crumbs instead of graham crackers, an replaced the orange juice with 4 tsp. orange extract. It made a solid, weighty cheesecake with a very thick texture and a pleasant flavor.
I made this for my father, who loves orange and chocolate together, but isn’t a big fan of cheesecake. Unfortunately this wasn’t good enough to sway his opinion. I added orange extract to the vanilla cheesecake part which kept the chocolate swirls that much more chocalty. I think I’d rather have an all chocolate cheesecake next time.
Fabulous I also added orange extract and Grand Marnier.
Great cheesecake. Now to find the perfect fruity sauce to drizzle over the beautiful cake.
Loved this cheesecake! It tasted like a those chocolate oranges that you “whack and unwrap”. So good! I used fresh orange juice from the orange that I zested and it turned out perfect!
LOVED by all at my Family Christmas Party. Garnished with Blueberries to contrast with the orange flavour. Would do a higher ratio of chocolate to cheesecake mixture, but I don’t think I followed the recipe to a T the first time on that front. Needs more orange flavour! Will definitely make again!!
This recipe was great and so easy. I did make a few changes and found they worked out for me. Firstly I cut the sugar by half and it was certainly sweet enough. I made the crust using 1 and 1/4 cups each of digestive cookie and chocolate cookie crumbs. Also I increased the orange juice (I juiced fresh oranges) to 5 tbls which gave it a nice orange flavour. As mentioned by another reviewer I reserved the 2 cups of batter for the chocolate before adding the orange juice and zest which made the orange batter much more orange flavoured. I melted the chocolate in the microwave heating and then stirring it a few seconds at a time until it was completely melted. I baked it with the pan sitting on a muffin tin filled with water as was suggested by someone else to avoid cracking. I decorated it with fresh strawberries and a dollop of cool whip at the end of each slice. It was perfect for my husband’s birthday cake! I will definitely make it again.
This is a really unique cheesecake. It tastes like a Terry’s chocolate orange! I did add the orange extract as another user suggested, and added a bit more zest as well. I tried my hardest to avoid getting air whipped into the batter, and even tried to shake the bubbles out before it went into the oven and I still ended up with a huge crack running right down the middle. I used sweetened whipped cream with about 1/2 tsp orange extract to cover the top. Everyone liked it, but it was a bit to rich and unusual to keep them coming back for more.
A great base-recipe! I made this for my husband’s birthday and used chocolate graham crackers for the crust and low-fat cream cheese for the filling. As others mentioned, the orange-flavor wasn’t quite strong enough for our tastes, so in addition to the 2 tbs. or orange juice, I added 2 tsp. of orange extract. I also upped the orange zest from 1/2 tsp. to grated peel from a whole medium orange. The only other change I made was to replace 1/4 cup of the sugar in the filling with stevia. The finishined product tasted *exactly* like a Terry’s Chocolate Orange, which was what I was hoping for. Thank you so much for the great recipe! I have a feeling this cake is going to become a birthday tradition in our house.
This cheesecake was wonderful! Dense and creamy and amazing. Like other reviewers, I decided to up the orange flavor. I didn’t have orange extract or orange juice concentrate, so I measured out about 1/3c. orange juice and cooked it down until reduced by half. I also used the orange zest of about one whole medium orange (~2-3 teaspoons). Baked the cheesecake in a hot water bath for exactly one hour then turned the oven off and let it cool inside for another hour. Cooled on a wire rack for a good while (had to fend of some tempted family members at this point, haha) and then chilled overnight. I served this on Christmas Eve and Christmas Day and everyone LOVED it!!
It was very good. It would have lacked orange flavor had I not read reviews and added 1 T of orange zest and 2 t of orange extract. I added 1 t to both the white and chocolate batter. Next time (and there will be a next time) I will be only adding it to the white batter so I can have a pure chocolate taste in the swirl.
this turned out so great!!! My husband can’t get enough of this. He has me make one almost every week!!!
This cheesecake recipe is awesome. The only reason I’m not giving it 5 stars is because it absolutely needs more orange flavour to contrast with the chocolate. Other than that it’s a great recipe. I followed what other said by mixing less chocolate mixture but next time I will follow the directions as written as the chocolate becomes too heavy to swirl into the white mixture if you mix less. No cracking on the top of the cheesecake and not at all dry.
I brought this to a work related potluck, and WOW! Did people love it! After reading other reviews, I used orange extract instead of juice, probably between 1 and 2 tablespoons. I also doubled up on the orange zest. I did a mix of semi-sweet chocolate and milk chocolate chips, about 3/4 cup total, maybe more. I need to keep a gluten free kitchen at home so I made a crust with gluten free chocolate chip cookies instead of graham crackers. 2 cups cookie crumbs 5 tablespoons butter and 3 tbsp of sugar. No one could tell is was gluten free. I received so many compliments on it. It is truly decadent and delicious!!