Chocolate Orange Cheesecake Classic

This rich chocolate orange cheesecake combines the indulgence of creamy chocolate with the bright zest of fresh oranges for a dessert that feels festive yet comforting. It’s a perfect treat when you want something elegant but not overly complicated to prepare.

I first made this cheesecake for a family gathering during the holidays and it was a big hit. Now it’s the dessert I turn to when I want to impress but keep things relaxed in the kitchen.

Ingredients

• Chocolate cookie crumbs: From Oreos or a similar cookie provide a sturdy and flavorful base
• Unsalted butter: Gives the crust a rich melt in your mouth texture so choose good quality
• Granulated sugar (crust): Adds just the right sweetness to the crust to balance the cocoa depth
• Cream cheese: Softened to room temperature is essential for a smooth, creamy filling
• Granulated sugar (filling): Sweetens the filling evenly and helps create that classic cheesecake texture
• Sour cream: Adds tanginess and prevents the cheesecake from drying out
• Vanilla extract: Enhances the overall flavor complexity, so opt for pure vanilla if possible
• Eggs: Bind the ingredients while ensuring the filling sets nicely
• Unsweetened cocoa powder: Brings deep chocolate flavor without overpowering the orange
• Fresh orange zest: Adds a sharp citrus aroma and the best flavor punch
• Freshly squeezed orange juice: Complements the zest with natural brightness
• Semi sweet chocolate chips: Add little bursts of extra chocolate delight and are optional
• Whipped cream: For serving brings a light creaminess that contrasts the denser cheesecake
• Orange slices: Garnish the plated dessert to highlight the fresh citrus notes visually

Instructions

Preheat the Oven:

Set your oven to 325 degrees Fahrenheit which will provide the gentle heat needed for even baking without cracking.

Prepare the Crust:

Combine chocolate cookie crumbs, melted unsalted butter, and granulated sugar in a bowl until the mixture looks like wet sand. Press this firmly and evenly into the bottom of a 9inch springform pan to create a solid base. Bake for 10 minutes then let it cool completely before adding the filling, this step helps the crust set and prevents sogginess.

Make the Cheesecake Filling:

Using an electric mixer on medium speed, beat the softened cream cheese until it becomes smooth and creamy, about two minutes. Gradually add sugar while mixing ensuring it dissolves fully. Mix in sour cream and vanilla extract until the batter is silky smooth. Add eggs one at a time, beating well after each addition to maintain a uniform texture. Slowly incorporate cocoa powder, orange zest, and freshly squeezed orange juice folding gently just until blended to avoid overmixing which can introduce air bubbles. If you choose to add chocolate chips, fold them in now for extra texture and chocolate bursts.

Bake the Cheesecake:

Pour the filling onto the cooled crust, smoothing the top with a spatula for an even surface. Place the springform pan into the oven and bake for 55 to 60 minutes until the center is set with a slight jiggle, indicating it is perfectly cooked.

Cool the Cheesecake:

Turn off the oven and leave the cheesecake inside for another hour, allowing it to cool gradually which helps prevent cracking. Then remove from the oven and let it come to room temperature. Refrigerate uncovered for at least four hours or ideally overnight to fully set and develop flavors.

Serve:

When fully chilled, carefully remove the cheesecake from the pan. Slice into generous pieces and serve topped with whipped cream and garnished with fresh orange slices to brighten the presentation and flavor.

Orange zest is my personal favorite part of this recipe because the fragrant oils in the peel bring freshness that cuts through the richness of the chocolate and cream cheese. One year, making this cheesecake sparked a new tradition when my kids decorated it with orange slices and chocolate drizzle. It became the centerpiece of our holiday table memories.

Storage Tips

Store the cheesecake covered tightly in the refrigerator to keep it moist and prevent it from absorbing other odors. It typically stays fresh for up to five days. When serving leftovers, let the slices sit at room temperature for about 15 minutes to regain creaminess.

Ingredient Substitutions

Cream cheese can be replaced with Neufchatel for a lower fat option though the cheesecake will be slightly less dense. Sour cream may be swapped with Greek yogurt for tang and creaminess but avoid brands with starches or additives. If you cannot find chocolate cookie crumbs, finely crushed chocolate graham crackers work well for the crust.

Serving Suggestions

This cheesecake pairs beautifully with a cup of black coffee or a glass of dessert wine. For a party, offer a small spoonful of raspberry sauce alongside to add a tart contrast. Fresh mint leaves make for a pretty and aromatic garnish.

Serve chilled topped with whipped cream and fresh orange slices for a festive finish. Allow time to chill overnight for best texture and flavor.

Your Recipe Questions Answered

→ What type of chocolate works best for the crust?

Chocolate cookie crumbs like Oreos provide a sturdy and flavorful base, enhancing the dessert's rich chocolate notes.

→ Can I substitute fresh orange juice with bottled juice?

While fresh orange juice offers brighter flavor, high-quality bottled juice can be used if fresh isn’t available.

→ How do I prevent cracking during baking?

Slow cooling in the turned-off oven helps the dessert settle gently, reducing the chance of cracks on top.

→ Is it necessary to use sour cream in the filling?

Sour cream adds slight tang and creaminess, balancing sweetness and improving texture, but can be replaced with Greek yogurt if desired.

→ How long should the dessert chill before serving?

At least 4 hours of refrigeration allows the filling to firm up and flavors to meld for the best experience.