Okay, before we dive into the instructions, let’s gather our ingredients. Don’t worry, you probably have most of these things already in your pantry and fridge! I always try to use the best quality ingredients I can find for my Chocolate Orange Cheesecake – it really makes a difference in the final flavor.

For the Crust:

1 ½ cups chocolate cookie crumbs: I usually use chocolate graham crackers, but any chocolate cookie will work. If you are looking for a more tangy dessert, try making the crust out of orange shortbreads.
6 tablespoons unsalted butter, melted: I always use real butter; it adds so much richness.
2 tablespoons granulated sugar: Just a touch of sweetness to balance the chocolate.

For the Filling:

32 ounces cream cheese, softened: This is the most important ingredient, so make sure it’s completely softened to avoid lumps. I learned the hard way that cold cream cheese is a no-no!
1 ½ cups granulated sugar: For the perfect sweetness.
1 teaspoon vanilla extract: Because vanilla makes everything better.
½ teaspoon orange extract: This gives it that lovely citrusy kick.
Zest of 2 oranges: Fresh orange zest is a must! It adds so much brightness and aroma.
3 large eggs: To bind everything together.
½ cup sour cream: This adds a tangy creaminess that I love.
1 cup semi-sweet chocolate chips, melted: I prefer semi-sweet, but you can use milk or dark chocolate, depending on your preference.

For the Garnish (optional):

Orange slices: For a beautiful presentation.
Chocolate shavings: Because who doesn’t love more chocolate?

Shopping Tip: When making Chocolate Orange Cheesecake, I usually get my chocolate chips in bulk from Costco; it’s way cheaper that way. Kitchen Wisdom: Here’s a Chocolate Orange Cheesecake trick I learned from my grandmother: always grate your orange zest directly into the sugar. The sugar helps release the oils from the zest, resulting in more flavor! I also find that this method keeps my zest from flying all over the kitchen.

For another simple recipe you can also try, consider my Caramel Apple Slices with Chocolate Drizzle, another easy and customizable treat. This is a great dessert for all ages!

If you end up with leftover oranges, store them in the fridge to make them last longer.

Let’s Make This Chocolate Orange Cheesecake Together

Alright, friend, let’s get baking! Don’t worry, I’ll walk you through each step. Just remember, cooking should be fun, so don’t stress too much if things don’t go perfectly the first time. Every Chocolate Orange Cheesecake I’ve made is a learning experience!

Preheat your oven to 350°F (175°C). And, as I always do, let’s make sure that the rack is in the center position.
Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Personal Tip: I like to use the bottom of a measuring cup to really pack the crust down. This will help it hold its shape.
Bake the crust: Bake the crust for 8-10 minutes, or until it’s set. Let it cool slightly while you prepare the filling.
- I learned the hard way with Chocolate Orange Cheesecake that if the crust isn’t pre-baked, it can get soggy. Nobody wants a soggy crust!
Prepare the filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Beat in the vanilla extract and orange extract. Add the orange zest and mix well.
- Don’t worry if your Chocolate Orange Cheesecake filling seems a little thick at this point; it will loosen up as you add the eggs and sour cream.
Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.
- Sensory Cue: Your Chocolate Orange Cheesecake should smell like a citrusy dream at this point!
Stir in sour cream: Gently stir in the sour cream until just combined.
Add melted chocolate: In a separate bowl, melt the chocolate chips in the microwave or over a double boiler. Let it cool slightly, then gently fold it into the cream cheese mixture.
- Timing from my Chocolate Orange Cheesecake experience: Melting the chocolate usually takes about 1-2 minutes in the microwave, but be sure to stir it every 30 seconds to prevent burning. Burnt chocolate is a nightmare to work with!
Pour the filling: Pour the chocolate orange mixture over the prepared crust. Smooth the top with a spatula.
Bake the cheesecake: Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
- Reassuring Note: If the top of your Chocolate Orange Cheesecake starts to brown too quickly, you can loosely tent it with foil.
Cool the cheesecake: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. This helps prevent cracking.
- While the Chocolate Orange Cheesecake is cooling, I usually tidy up the kitchen or start preparing dinner. Multi-tasking is key when you have a busy family!
Chill the cheesecake: Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Family-Tested Shortcut: If you’re short on time, you can chill it for 2 hours, but it won’t be quite as firm. I recommend sticking to the 4-hour minimum if you can.
Garnish and serve: Before serving, remove the cheesecake from the springform pan. Garnish with orange slices and chocolate shavings, if desired. Slice and enjoy!

If you need any extra support, feel free to reach out to this Facebook Group that will help provide suggestions on the best steps.

How I Love to Serve This Chocolate Orange Cheesecake

Now, for the best part: serving! My family loves this Chocolate Orange Cheesecake when I pair it with a dollop of whipped cream and a few fresh raspberries. The tartness of the raspberries cuts through the richness of the cheesecake perfectly.

This Chocolate Orange Cheesecake is perfect for so many occasions! I make it for birthdays, holidays, and even just for a special Sunday dinner. It’s always a crowd-pleaser!

Presentation Tip: To make your Chocolate Orange Cheesecake look extra fancy, you can drizzle it with melted chocolate or caramel sauce. A few sprigs of fresh mint also add a nice touch.

If you have extra Chocolate Orange Cheesecake, you can store it in the refrigerator for up to 3-4 days. It’s also delicious frozen! Just wrap it tightly in plastic wrap and then foil, and it will keep for up to a month.

Seasonal Variations: I’ve tried adding a hint of cinnamon to the crust during the fall, and it’s amazing! You can also use blood oranges instead of regular oranges for a beautiful color and slightly different flavor during the winter months. If you love how cheesecake pairs with seasonal flavors, you might enjoy my No-Bake Pumpkin Cheesecake Balls!

Friends always ask for this Chocolate Orange Cheesecake recipe whenever I make it. It’s so rewarding to see people enjoy something I’ve created with love. So, get ready to share this recipe with everyone you know!

Your Chocolate Orange Cheesecake Questions Answered

Okay, let’s tackle some of the most common questions I get about this Chocolate Orange Cheesecake. I’ve definitely made my fair share of mistakes over the years, so I’m happy to share my wisdom (and my failures!) with you.

Q: My cheesecake cracked! What did I do wrong?

A: Cracking is the bane of every cheesecake baker’s existence! The most common cause is overbaking or a sudden temperature change. That’s why I recommend cooling the cheesecake slowly in the oven with the door ajar. You know what I do when my Chocolate Orange Cheesecake cracks? I cover it with chocolate ganache or whipped cream! Problem solved!

Q: Can I use a different type of chocolate?

A: Absolutely! I prefer semi-sweet chocolate, but you can use milk chocolate for a sweeter cheesecake or dark chocolate for a richer, more intense flavor. My family prefers milk chocolate, so I often make a batch just for them using their favorite Ghirardelli squares.

Q: Can I make this cheesecake ahead of time?

A: Yes, please do! This Chocolate Orange Cheesecake is actually better the next day after the flavors have had a chance to meld together. It will last in the fridge for 3-4 days, covered.

Q: Can I freeze this cheesecake?

A: Yes! Wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to a month. Thaw it in the refrigerator overnight before serving.

Q: I don’t have orange extract. Can I leave it out?

A: You can, but I highly recommend using it! It really enhances the orange flavor. If you don’t have it, you can try using a tablespoon of orange juice instead, but it won’t be quite the same. You can also make orange infused chocolate by using orange peels when you melt the chocolate.

Q: My crust is soggy! How can I prevent this?

A: Make sure to pre-bake the crust and let it cool completely before adding the filling. Also, make sure the melted butter is evenly distributed throughout the crumbs. Some blog readers recommend adding crushed amaretti cookies to the cookie crust to prevent it from getting soggy.

Q: Can I make a no bake cheesecake version of this?

A: Absolutely! I’d recommend using gelatin to help set the filling. You can also reduce the amount of sour cream to make it firmer. A no bake cheesecake would work well if you prefer a citrus chocolate cheesecake and are looking for a quick recipe! If you like the sound of no-bake recipes, be sure to also check out my Caramel Apple Cheesecake Dip. It’s so easy to make!

My Final Thoughts on This Chocolate Orange Cheesecake

This Chocolate Orange Cheesecake recipe isn’t just a dessert; it’s a piece of my heart. It represents all the things I love about cooking: the joy of creating something delicious, the satisfaction of sharing it with loved ones, and the memories that are made around the table. If you love rich cheesecake desserts, try this recipe from Keep Calm and Eat Ice Cream.

Here are my Chocolate Orange Cheesecake Pro Tips:

Don’t overmix the batter: Overmixing can cause the cheesecake to crack.
Use room temperature ingredients: This will help ensure a smooth and creamy filling.
Be patient: Let the cheesecake cool slowly in the oven to prevent cracking.

Variations I’ve Tried: I’ve made a salted caramel Chocolate Orange Cheesecake by adding a layer of homemade caramel sauce. I’ve also added chopped pecans to the crust for a nutty crunch. And of course, there’s always the triple chocolate version, which is a hit with the kids. One of my favorite variations of this classic dessert is to use a no bake cheesecake recipe if I am short on time. I also enjoy adding more orange zest to the mixture when I’m in the mood for more of a citrus chocolate cheesecake taste.

My husband, bless his heart, loves the classic version best. The kids, of course, are all about the triple chocolate. And me? I love them all!

I hope you’ll give this Chocolate Orange Cheesecake recipe a try. And don’t be afraid to make it your own! Add your favorite flavors, experiment with different toppings, and most importantly, have fun! I know your family will love it as much as mine does. I know if you try the baked cheesecake recipe, your family will have a new favorite dessert.

Happy baking, friends! May your Chocolate Orange Cheesecake be creamy, delicious, and filled with love.

Chocolate Orange Cheesecake

Print Recipe

Indulge in the rich flavors of chocolate and orange with this decadent cheesecake. A perfect dessert for any special occasion!

Author: Liliana
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups chocolate graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon orange extract
1/2 cup orange juice
4 large eggs
1 cup sour cream
1/2 cup semi-sweet chocolate chips, melted
Orange zest, for garnish

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Instructions

Preheat oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Beat in orange extract and orange juice. Add eggs one at a time, beating well after each addition.
Stir in sour cream and melted chocolate until combined.
Pour batter over crust.
Bake for 55-65 minutes, or until center is almost set.
Turn off oven and let cheesecake cool in the oven for 1 hour with the door slightly ajar.
Refrigerate for at least 4 hours, or preferably overnight.
Garnish with orange zest before serving.

Notes

Serve chilled with a dollop of whipped cream and extra orange zest for added flavor and presentation.