Best 7 Chocolate Orange Cheesecake With Orange Tangerine Glaze Recipes

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Chocolate and orange are a classic flavor combination and this recipe takes it to the next level by adding a tangerine glaze. This easy-to-follow recipe will guide you through the steps of making a delicious chocolate orange cheesecake with a zesty orange tangerine glaze. With its creamy, rich chocolate interior, vibrant orange flavor, and tangy glaze, this cheesecake is sure to be a hit at any gathering or special occasion.

Here are our top 7 tried and tested recipes!

ORANGE CHOCOLATE CHEESECAKE



Orange Chocolate Cheesecake image

"White chocolate and oranges are perfect together in this dessert," says Tangee Bradley, Columbia, South Carolina.

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12-16 servings.

Number Of Ingredients 14

2 cups vanilla wafer crumbs (about 60 wafers)
6 tablespoons butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
4 large eggs
10 ounces white baking chocolate, melted
TOPPING:
1 cup sour cream
3 tablespoons sugar
1/2 to 1 teaspoon orange extract
2 cans (11 ounces each) mandarin oranges, well drained

Steps:

  • Combine the first three ingredients; press onto the bottom and 1-1/2 in up the sides of a greased 10-in. springform pan. Bake at 350° for 10 minutes; cool completely. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate. Pour into crust. Place pan on a baking sheet , Bake at 350° for 1 to 1-1/4 hours or until center is nearly set. Cool to room temperature, about 2 hours. , Combine the sour cream, sugar and extract; spread over filling. Bake at 450° for 5-7 minutes or until set. Chill, uncovered, 1 hour. Arrange oranges on cheesecake. Cover and refrigerate at least 4 hours. Refrigerate leftovers.

Nutrition Facts : Calories 321 calories, Fat 18g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 165mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.

ORANGE CHOCOLATE SWIRL CHEESECAKE



Orange Chocolate Swirl Cheesecake image

A majestic orange flavored cheesecake swirled with chocolate goodness. Orange liqueur may be substituted for the orange juice in equal amounts. These cheesecake not only looks fabulous, but the flavor will send you to cheesecake heaven.

Provided by Eloise Liberty

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
4 ounces semisweet chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
5 eggs
2 tablespoons orange juice
½ teaspoon grated orange zest

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.
  • Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
  • In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
  • Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 36.2 g, Cholesterol 152.7 mg, Fat 30.8 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 18 g, Sodium 294.8 mg, Sugar 29.2 g

CHOCOLATE-ORANGE CHEESECAKE



Chocolate-Orange Cheesecake image

Enjoy a layer each of delicious orange cheesecake and chocolate cheesecakes on top of a chocolate cookie crust in this Chocolate-Orange Cheesecake. Drizzle with a marmalade glaze for a perfect finish, and your Chocolate-Orange Cheesecake is ready to share with sixteen of your closest friends.

Provided by My Food and Family

Categories     Recipes

Time 6h20m

Yield 14 servings

Number Of Ingredients 11

20 chocolate wafer cookies, finely crushed (about 1 cup)
1/4 tsp. ground cinnamon
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
2 Tbsp. orange-flavored liqueur
1 tsp. orange zest

Steps:

  • Heat oven to 350°F.
  • Combine wafer crumbs, cinnamon and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Transfer 3 cups batter to medium bowl; stir in melted chocolate. Pour over crust.
  • Bake 30 min. Meanwhile, stir liqueur and orange zest into remaining batter; refrigerate until ready to use.
  • Reduce oven temperature to 325°F. Spoon remaining batter over baked chocolate layer in pan; bake 30 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Heat marmalade just until warmed; spoon over cheesecake just before serving.

Nutrition Facts : Calories 380, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 130 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

CHOCOLATE ORANGE CHEESECAKE WITH ORANGE-TANGERINE GLAZE



Chocolate Orange Cheesecake With Orange-Tangerine Glaze image

I love the combination of chocolate and orange and they unite wonderfully in this recipe. We usually make this for Christmas but it would be good anytime of the year. If you cannot find orange and tangerine marmalade, substitute orange marmalade. I like to drizzle chocolate ganache over the marmalade glaze which creates a beautiful presentation. Make the cheesecake 1-2 days in advance to allow the flavors to bloom. From Gourmet magazine, January 1995.

Provided by swissms

Categories     Cheesecake

Time 1h30m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 14

30 chocolate wafers, ground fine in a food processor (1 3/4 cups)
1/4 cup unsalted butter, melted
1 1/2 lbs cream cheese, softened
1 1/4 cups sugar
1 cup sour cream, at room temperature
2 tablespoons freshly grated orange zest (from about 4 navel oranges)
1/4 cup fresh orange juice
2 tablespoons fresh orange juice
2 tablespoons Grand Marnier or 2 tablespoons other orange-flavored liqueur
1/2 teaspoon salt
1/4 cup all-purpose flour
4 large whole eggs
1 large egg yolk
3/4 cup orange and tangerine marmalade (about 7 1/2 ounces)

Steps:

  • Crust:.
  • In a small bowl stir together wafer crumbs and butter until combined well. Pat crumb mixture onto bottom and 1 inch up side of a 9-inch springform pan and chill crust 30 minutes.
  • Filling:.
  • Preheat oven to 300°F
  • In a bowl with an electric mixer beat cream cheese until light and fluffy. Beat in sugar gradually until mixture is combined well. Beat in sour cream, zest, orange juice, liqueur, salt, and flour. Beat in whole eggs and yolk, 1 at a time, beating well after each addition.
  • Wrap bottom and side of springform pan with three 14- by 12-inch pieces of foil, 1 at a time, arranging each piece in a different position to make sure foil is at least 1 1/2 inches up side all around. Put pan in a large baking dish and pour filling into crust. Put dish in middle of oven and with a measuring cup slowly add enough water to it to reach 1/4 inch up side of springform pan, being careful not to let any water inside foil. (Cooling in water bath prevents cheesecake surface from cracking.)
  • Bake cheesecake 1 hour 15 minutes, or until edges are just set but middle still trembles slightly. Turn off oven and let cheesecake stand 1 hour (cheesecake will continue to set as it stands). Remove dish from oven carefully and transfer cheesecake in pan to a rack to cool completely. Remove foil and chill cheesecake, covered loosely, 6 hours or overnight.
  • Glaze:.
  • In a small saucepan melt marmalade over moderate heat, stirring, and cool to warm.
  • Remove side of springform pan and spread marmalade evenly on top of cheesecake. Chill cheesecake 2 hours (glaze will soften if served at room temperature).

Nutrition Facts : Calories 510.5, Fat 31.8, SaturatedFat 18.7, Cholesterol 169.2, Sodium 397.8, Carbohydrate 50.5, Fiber 0.8, Sugar 38.2, Protein 8.6

CHOCOLATE ORANGE CHEESECAKE



Chocolate Orange Cheesecake image

The crust for this cheesecake is a great way to repurpose leftovers from your holiday cookie tins -- just pulse them in a food processor with sugar, mix with melted butter and press into the pan. This cheesecake is also the perfect "freezer dessert." It can be made weeks ahead and stored in the freezer until ready to serve. Spruce up each slice by topping with whipped cream, chocolate sauce and candied orange peel.

Provided by Vallery Lomas

Categories     dessert

Time 4h10m

Yield 6 servings

Number Of Ingredients 19

Nonstick baking spray with flour, for the pan
5 ounces (130 grams) shortbread cookies (about 18 cookies)
1 tablespoon granulated sugar
Pinch of kosher salt
4 tablespoons unsalted butter, melted
6 ounces semisweet chocolate chips
1/4 cup whole milk
12 ounces (1 1/2 cups) full-fat cream cheese, at room temperature (see Cook's Note)
1/2 cup granulated sugar
2 large eggs, at room temperature (see Cook's Note)
1 tablespoon all-purpose flour
1 tablespoon orange liqueur, such as Grand Marnier
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated orange zest
Whipped cream, for serving
Chocolate sauce, for serving
Candied orange peel, for serving, recipe follows
1 large navel orange
1 1/2 cups granulated sugar

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Spray the bottom and sides of a 6- or 7-inch springform pan with nonstick baking spray with flour.
  • Put the cookies, sugar and salt in the bowl of a food processor. Pulse until finely crushed, scraping the bottom of the bowl with a rubber spatula as needed. (Any large, stubborn bits of cookie can be crushed with the back of a spoon.) You should have about 1 heaping cup of crumbs.
  • Put the cookie crumbs in a medium bowl. Add the melted butter and stir until combined and all the crumbs are moistened. Press the mixture into the bottom of the prepared pan, using the flat bottom of a measuring cup to pack the crumbs down in an even layer and up the sides about 1/2 inch (or a little higher if using a 6-inch pan).
  • Bake until set, about 12 minutes. Let the crust cool on a wire rack while you prepare the filling.
  • For the filling: Combine the chocolate chips and milk in a large mug or other heatproof bowl. Microwave on high for 60 seconds. Remove from the microwave and use a small rubber spatula to stir in small circles until the mixture comes together and the chocolate chips are melted and smooth. Set aside.
  • Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment (you may also use a large bowl and a handheld electric mixer or whisk). Beat on medium-low speed until combined and smooth, about 1 minute.
  • Increase the speed to medium. Add the eggs, one at a time, beating well after each until smooth and homogenous, using a rubber spatula to scrape the bottom and sides of the bowl as needed.
  • Reduce the speed to medium low and add the flour, orange liqueur, vanilla and orange zest.
  • With the mixer running, drizzle in the melted chocolate. Mix until smooth, using a rubber spatula to scrape the bottom and sides of the bowl as needed.
  • Pour the filling into the pan and smooth the top. Bake until the sides of the cheesecake are set and the middle jiggles when shaken, about 40 minutes.
  • Turn off the oven and open the door a few inches. Let the cheesecake remain in the warm oven with the door ajar for 30 minutes. Remove the cheesecake from the oven and allow it to sit at room temperature until no longer warm, about 30 minutes. Transfer the cheesecake to the refrigerator and let rest until completely chilled, about 2 hours, or until ready to serve.
  • To unmold, run an offset spatula or butter knife around the edge of the pan. Carefully unlock the springform pan and remove the outer ring. Serve each slice with a dollop of whipped cream, chocolate sauce and some candied orange peel.
  • The cheesecake should be stored in the refrigerator, covered, up to 3 days. The cheesecake may also be wrapped tightly in plastic wrap and frozen for up to 2 months. Defrost the frozen cheesecake in the refrigerator prior to serving.
  • Using a vegetable peeler, cut the orange peel into vertical, wide strips (save the inside of the orange for eating later!). Try to carefully shave off any of the bitter white pith with a paring knife. Cut the orange peel into 1/4-inch-wide strips.
  • Put the orange peel in a small saucepan and cover with water. Bring to a boil. Allow to boil for 5 minutes then drain and rinse. Repeat this process a second time. This step removes any bitterness from the peel.
  • Bring 1 cup of the sugar and 1 cup water to a simmer in the same small saucepan. Allow the sugar to dissolve, about 5 minutes. Add the blanched orange peels and simmer gently over low heat until the peels are softened and pith is translucent, 35 to 40 minutes.
  • Meanwhile, put the remaining 1/2 cup sugar in a bowl. Remove the peels from the syrup and dredge in the sugar (cool and store the leftover orange simple syrup for another use!). Shake off any excess sugar and place the peels on a wire baking rack set in a baking sheet. Allow to sit and dry out, uncovered, for a day or so.

ORANGE-CHOCOLATE TWIST CHEESECAKE



Orange-Chocolate Twist Cheesecake image

Always a favorite pairing of flavors, this luscious cheesecake stars a delectable blend of orange and chocolate. Make one or both toppings to enhance the combination.

Provided by Kat

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 10h50m

Yield 10

Number Of Ingredients 22

1 ½ cups chocolate wafer cookies, crushed
½ cup white sugar
¼ cup butter, melted
½ cup semi-sweet chocolate chips
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
⅓ cup cornstarch
3 eggs, room temperature
1 egg yolk, room temperature
½ cup frozen (thawed) orange juice concentrate
½ teaspoon orange extract
1 teaspoon orange zest
1 drop orange food coloring
1 teaspoon vanilla extract
¼ cup semi-sweet chocolate chips
1 tablespoon light corn syrup
1 tablespoon sour cream
½ cup pecans, for garnish
1 teaspoon cornstarch
2 teaspoons water, or as needed
2 tablespoons white sugar
2 tablespoons orange juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the cookie crumbs, 1/2 cup sugar, and melted butter together in a bowl. Press mixture evenly into the bottom of 9 inch springform pan.
  • Melt 1/2 cup chocolate chips in a pan over low heat while stirring constantly. Set aside.
  • Beat the cream cheese, sugar, and cornstarch together in a mixing bowl until smooth. Slowly beat in the eggs and egg yolk, one at a time, until thoroughly blended. Stir in the orange juice concentrate, orange extract, orange zest, orange food coloring, if desired, and vanilla. Reserve 1 cup of the cream cheese mixture and set aside. Pour the remaining mixture over the prepared crust. Stir the melted chocolate chips into the reserved 1 cup cream cheese mixture. Pour the chocolate mixture into the orange filling, and swirl with a knife.
  • Bake in preheated oven for 15 minutes. Lower heat to 225 degrees F (105 degrees C), and bake until center springs bake when touched, 75 to 85 minutes. Turn the oven off, and open the oven door; allow cheesecake to cool in the oven at least 30 minutes. Remove from the oven and refrigerate, uncovered, for at least 8 hours, or overnight.
  • Remove the cheesecake from the springform pan by running a knife around the inside edge. Release the side of the pan and lift off. Run a knife under the bottom of the cheesecake and carefully slide onto a serving plate.
  • To make the pecan-chocolate topping, melt 1/4 cup chocolate chips in a pan over low heat while stirring constantly. Remove from heat, and stir in the corn syrup and sour cream until smooth and evenly blended. Drizzle over the top of the cheesecake. Garnish with pecans.
  • To make the orange topping, stir the cornstarch and water together in a small dish to make a smooth syrup. Place the sugar and orange juice in a pan, and bring to a boil over medium-high heat. Reduce heat to medium, and stir in the cornstarch mixture; cook until thick and clear. Cool slightly, and drizzle over the top of the cheesecake.

Nutrition Facts : Calories 634.7 calories, Carbohydrate 62 g, Cholesterol 163.4 mg, Fat 40.8 g, Fiber 2.1 g, Protein 9.9 g, SaturatedFat 21.8 g, Sodium 355.2 mg, Sugar 46 g

GHIRARDELLI CHOCOLATE ORANGE CHEESECAKE



Ghirardelli Chocolate Orange Cheesecake image

Make and share this Ghirardelli Chocolate Orange Cheesecake recipe from Food.com.

Provided by Queenkungfu

Categories     Cheesecake

Time 1h15m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 10

1 3/4 cups bittersweet chocolate chips (60% Cacao)
6 ounces shortbread cookies, crushed
1/4 cup butter, melted
16 ounces cream cheese (for filling)
1 1/3 cups sugar (for filling)
1/3 cup orange juice concentrate (for filling)
3 large eggs (for filling)
1 1/2 cups sour cream (for topping)
6 tablespoons sugar (for topping)
2 tablespoons orange juice concentrate (for topping)

Steps:

  • Crust: Preheat oven to 325°F Combine cookies and butter with a fork. Press into bottom of a 9-inch springform pan and slightly up the sides. Bake 15 minutes. Cool.
  • Filling: Melt 1 ½ cups chocolate chips at 30-second intervals, stirring after every 30 seconds until melted. Cool. Beat cream cheese and 1-3/4 cups sugar until smooth. Add 1-1/2 cups chocolate chips, 1/3 cup orange juice, and eggs, one at a time. Pour into crust, and bake 50 minutes. Cool 10 minutes.
  • Topping: Mix sour cream, 6 tablespoons sugar and 2 tablespoons orange juice concentrate together. Spread over cake. Drizzle remaining 1/4 cup melted chocolate chips over. Bake 5 minutes. Turn off heat, and cool in the oven with the door slightly open for 30 minutes. Place in refrigerator overnight.

Nutrition Facts : Calories 638.3, Fat 44.6, SaturatedFat 24.6, Cholesterol 139.3, Sodium 319.1, Carbohydrate 60, Fiber 4.2, Sugar 44.5, Protein 9.7

Tips:

  • Ensure the cream cheese is at room temperature before beginning. This will make it easier to mix and prevent lumps.
  • Use a springform pan to make it easier to remove the cheesecake once it's baked.
  • Bake the cheesecake in a water bath to prevent it from cracking.
  • Allow the cheesecake to cool completely before glazing it. This will help the glaze set properly.
  • If you don't have time to make the orange-tangerine glaze, you can use a store-bought orange marmalade instead.
  • Garnish the cheesecake with fresh orange or tangerine zest before serving for an extra burst of flavor.

Conclusion:

This chocolate orange cheesecake with orange-tangerine glaze is a delicious and impressive dessert that's perfect for any occasion. With its creamy chocolate filling, tangy orange glaze, and elegant appearance, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this recipe a try. You won't be disappointed!

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