Chocolate Orange Cheesecake
A rich, velvety cheesecake made with dark chocolate and fresh orange zest, set on a buttery graham cracker crust for a truly indulgent dessert.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
For the Filling
- 24 oz full-fat cream cheese softened
- 1 cup granulated sugar
- 8 oz dark chocolate melted and slightly cooled
- Zest of 2 large oranges
- Juice of 2 large oranges
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 325°F (165°C). Grease a springform pan and line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs with melted butter until evenly moistened. Press firmly into the bottom of the pan. Chill while preparing the filling.
- In a large mixing bowl, beat the cream cheese until smooth and lump-free.
- Add the granulated sugar and mix until creamy and well combined.
- Slowly pour in the melted dark chocolate, mixing gently until fully incorporated.
- Add orange zest and orange juice, mixing just until combined.
- Pour in the heavy whipping cream and mix on low speed until smooth.
- Pour the filling over the prepared crust and smooth the top.
- Bake for 55–65 minutes, until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door, and allow the cheesecake to cool inside for 1 hour.
- Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Notes
Tips & Variations
- Use high-quality dark chocolate (60–70% cocoa) for best flavor
- Add a chocolate ganache topping for extra decadence
- Swap graham crackers for chocolate cookie crumbs for a deeper cocoa base
- Add a splash of orange liqueur for a more intense citrus note
- Garnish with candied orange peel or chocolate shavings
Storage
- Refrigerator: Store covered for up to 5 days
- Freezer: Freeze whole or sliced cheesecake (without toppings) for up to 2 months
- Thawing: Thaw overnight in the refrigerator for best texture