Baked Chocolate Orange Cheesecake

- creamy & rich -

This chocolate orange cheesecake is ultra creamy, chocolatey, and zesty.

Creamy: The texture is silky smooth, rich, and creamy.  Orange: There’s orange zest and juice inside. It’s topped with easy candied orange slices! Chocolate: Melted chocolate chips add lots of rich chocolate flavour.

Why you will LOVE this recipe:

-Use a water bath  - Have all ingredients at room temperature - Don't overbake!  - Chill for at least 8 hrs or overnight to set.

How to get the perfect texture every time:

what you will need:


– 24 oz cream cheese (680g) – 2 cups semisweet chocolate chips – ½ cup heavy whipping cream – ¾ cup granulated sugar – ¼ tsp sea salt – 1 orange zested – 3 large eggs – ½ cup sour cream room temperature – ¼ cup orange juice freshly squeezed – 1 tbsp pure vanilla extract – 3 cups Oreo crumbs – 4 tbsp melted butter cooled – ⅛ tsp sea salt – ¾ cup semisweet chocolate chips – ¼ cup heavy whipping cream – ⅛ tsp sea salt – 8 slices terry chocolate orange – 8 slices candied orange





Combine crust ingredients in a large bowl so that the butter is evenly distributed.


Pour into prepared pan and spread it out to the edges. Use the bottom of a glass to pack tightly, pushing the crumbs halfway up the edges.  Bake in preheated oven for 12 minutes.


Place sugar and orange zest into large bowl or stand mixer. Use fingers to rub the zest into the sugar until it becomes pale orange and starts to clump together.


Add cream cheese into the orange sugar and beat with a stand or electric  mixer until fully smooth. Crack in eggs one by one, beating until fully smooth and scraping down the sides.


Once all of the eggs are added, melt the chocolate and cream on top of a double boiler or in the microwave and let cool to room temperature. 


Add the melted chocolate, sour cream, vanilla, and orange juice. Mix and scrape the bowl frequently.


Place cheesecake inside a waterbath and bake. It’s ready when the edges are set and the  middle is still jiggly. Leave the oven door open for 20 minutes and let the cheesecake cool inside the  oven.


Chill the cheesecake in the fridge for at least 8 hours or overnight to completely set. 


Heat heavy cream in a small saucepan until simmering. Pour over chocolate chips. Cover and sit for 7 minutes, whisk until smooth, and top the cheesecake. 


Top with candied orange slices (full details on how to make them in the full recipe) and Terry's chocolate orange wedges. 

The perfect make ahead cheesecake for the holidays!

swipe UP for the full recipe with all  the tips!