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Orange-Chocolate Twist Cheesecake
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Prep Time:
50 minutes
Cook Time:
90 minutes
Total Time:
650 minutes
Decadent orange-chocolate cheesecake topped with pecans and extra chocolate-orange goodness.
Ingredients:
  • 1.5 cups chocolate wafer cookies, crushed
  • 0.5 cup white sugar
  • 0.25 cup butter, melted
  • 0.5 cup semi-sweet chocolate chips
  • 3 (8 ounce) packages cream cheese, softened
  • 0.75 cup white sugar
  • 0.33333334326744 cup cornstarch
  • 3 eggs, room temperature
  • 1 egg yolk, room temperature
  • 0.5 cup frozen (thawed) orange juice concentrate
  • 0.5 teaspoon orange extract
  • 1 teaspoon orange zest
  • 1 drop orange food coloring
  • 0.25 cup semi-sweet chocolate chips
  • 1 tablespoon light corn syrup
  • 1 tablespoon sour cream
  • 0.5 cup pecans, for garnish
  • 1 teaspoon cornstarch
  • 2 teaspoons water, or as needed
  • 2 tablespoons white sugar
  • 2 tablespoons orange juice
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Combine the cookie crumbs, 1/2 cup sugar, and melted butter in a bowl, then evenly press the mixture into the bottom of a 9-inch springform pan.
  • Slowly melt 1/2 cup of luscious chocolate chips in a pan over gentle heat, stirring consistently. Set aside for later indulgence.
  • In a mixing bowl, blend cream cheese, sugar, and cornstarch until smooth. Add eggs and yolk one at a time, mixing well. Mix in orange juice concentrate, orange extract, orange zest, orange food coloring, and vanilla. Set aside 1 cup of the mixture. Pour the rest onto the crust. Stir melted chocolate chips into the reserved cup of mixture. Swirl the chocolate mixture into the orange filling using a knife. Enjoy!
  • Preheat the oven and bake for 15 minutes. Reduce heat to 225 degrees F (105 degrees C) and bake for 75 to 85 minutes until the center springs back when touched. Turn off the oven, leave the door open, and let the cheesecake cool inside for at least 30 minutes. Remove from the oven and refrigerate, uncovered, for a minimum of 8 hours or overnight.
  • Gently free the cheesecake from the springform pan by loosening the edges with a knife. Then, release the sides of the pan and lift it off. Finally, slide a knife under the cheesecake and transfer it carefully to a serving plate.
  • Create a luscious pecan-chocolate topping by melting 1/4 cup of chocolate chips in a pan over gentle heat, ensuring to stir continuously. Take off the heat, then mix in the corn syrup and sour cream until the mixture is smooth and well-combined. Drizzle this decadent sauce over the cheesecake and top it off with pecans for a beautiful finish.
  • For the orange topping, combine cornstarch and water in a small dish until smooth. In a pan, mix sugar and orange juice and bring to a boil. Reduce heat, add the cornstarch mixture, cook until thickened, then cool slightly and drizzle over cheesecake.

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