Chocolate Orange Cheesecake
By: Recipe and Photo Credit: Mallory Harr @munchiesbymallory
Made With:
We’re talking a chocolate cookie crust… a silky chocolate-orange cheesecake filling… a glossy chocolate ganache… and those cute little candy orange slices on top 😍 And the real star? McCormick® Pure Orange Extract. It gives the cheesecake that bright, pure citrus flavor that cuts through the chocolate perfectly and makes every bite feel so cozy + festive🎄If you’re a chocolate-orange girlie… this is your moment. Recipe and Photo Credit: Mallory Harr @munchiesbymallory
We’re talking a chocolate cookie crust… a silky chocolate-orange cheesecake filling… a glossy chocolate ganache… and those cute little candy orange slices on top 😍 And the real star? McCormick® Pure Orange Extract. It gives the cheesecake that bright, pure citrus flavor that cuts through the chocolate perfectly and makes every bite feel so cozy + festive🎄If you’re a chocolate-orange girlie… this is your moment. Recipe and Photo Credit: Mallory Harr @munchiesbymallory
Key products
Instructions
Instructions
- To make the Crust, preheat oven to 350°F. finely crush the chocolate cookies, or pulse in a food processor until sandy. Mix with melted butter, then press into a parchment-lined 9-inch springform pan. Wrap the outside of the pan in foil. Bake for 10 minutes.
- To prepare the Filling, beat the cream cheese in large bowl with electric mixer (or in the bowl of your stand mixer fitted with the paddle attachment) for 2 minutes until smooth and fluffy. In a small bowl, massage the orange zest into the granulated sugar to release the oils (if using orange zest). Add sugar to bowl with cream cheese, along with the sour cream, orange extract, and vanilla extract. Mix until completely smooth. Add the eggs, one at a time, mixing after each addition just until combined.
- Mix the chocolate chips and heavy cream in microwave-safe bowl. Microwave in 20-second intervals, stirring frequently, just until melted. Stir in the dark cocoa powder until smooth. Add melted chocolate mixture to the batter and mix until incorporated.
- Pour the batter into the prepared crust. Place the foil-wrapped pan in a water bath and place in the oven.
- Reduce oven temperature to 325°F. Bake cheesecake for 1 hour. Turn the oven off, crack the door open, and let the cheesecake stand in the oven for 1 hour longer. Remove and cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- To make the Ganache, mix the chocolate and heavy cream in microwave-safe bowl. Microwave in 20-second intervals, stirring frequently, just until melted and smooth. Pour over the chilled cheesecake. Refrigerate for 10 minutes to allow ganache to set. Garnish with orange slices to serve.
