Chocolate Orange Cheesecake

Is there a flavor combo to you that just screams Christmas? Of course, there’s the usual peppermint, or anything cinnamon/nutmeg, but chocolate and orange are definitely at the top of my list! Zach is very adamant that we have a chocolate orange in our stocking each year, since that was a tradition for him growing up. I always preferred the white chocolate oranges, but I’ve grown a fondness for the regular ones now that he shares his with me every year. I also have a HUGE fondness for cheesecake, so when I saw a recipe that combined the two, it was almost too much. It tastes just as amazing as it sounds and doesn’t disappoint in the least!

Chocolate Orange Cheesecake

Makes 1 cheesecake
Ingredients:

1 cup graham cracker crumbs {almost 1 package of graham crackers}

1/4 cup salted butter, melted

2 cups granulated sugar, divided

3 {8 oz} pkgs cream cheese, softened

4 eggs

1 & 1/2 cups sour cream

2 tsp. orange extract

1 cup semi-sweet chocolate chips

1 tsp. freshly grated orange peel

Whipped topping {for garnish}

Directions:

Combine the graham cracker crumbs, the butter, and 1/4 cup of the sugar in a small bowl. Pat firmly onto the bottom of a 9-inch springform pan.

Beat the cream cheese until smooth. {I do this in my stand mixer with the paddle attachment.} Add the remaining 1 & 3/4 cup sugar and mix well.

Add the eggs, one at a time, beating after each addition.Sir in the sour cream and orange extract. Set aside.

Place the chocolate chips in a medium, microwave-safe bowl and microwave on high for 1 minute. Stir and continue to microwave in 15 second increments, stirring in between, until chocolate is completely melted.

Stir 3 cups of the cream cheese mixture into the melted chocolate chips and pour over the crust. Freeze 10-15 minutes, to let the chocolate set up.

Preheat oven to 325°F.

Stir the orange peel into the remaining cream cheese mixture and gently spread over the chocolate mixture.

Bake for 1 hour and 15 minutes or until set except for a 3-inch circle in the center. Turn off the oven and let the cheesecake stand in the oven with the door ajar for one hour. Remove from the oven.

With a knife, loosen the cheesecake from the side of the pan. Let it cool completely and then remove the side of the pan.

Cover and refrigerate for at least 4 hours.

Garnish with whipped topping, if desired.

Tip: To help avoid cracks in the top of your cheesecake, beat the batter at low speed and let the cake cool to room temperature before refrigerating. The texture and flavor of cheesecakes improve with chilling, so for optimal flavor, make this one or two days before you plan on eating it.