On the fourth Day of Sugar, my true love gave to me . .
Chocolate Orange Cheesecake
This cheesecake came into my life about 12 years ago and I have loved it ever since.
I haven’t made it for a really long time and after finally making it last week, I am kicking myself for waiting so long to make it again.
Oh how I love this cheesecake (who am I kidding, I pretty much love any cheesecake but that’s beside the point). It’s divine, smooth, creamy, and so decadent. It tastes like you’re eating an orange stick, which is a really, really good thing if you ask me. The orange flavor is just subtle, not overpowering and works so well with the chocolate layer. I could eat the entire cheesecake, but I won’t because then I would have to go run like 197 miles and it’s just too dang cold outside.
If you need a fabulous, knock-your-socks-off kind of dessert for a holiday party, you absolutely, positively have to make this cheesecake.
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter or margarine , melted
- 2 cups sugar , divided
- 1 cup Semi-Sweet Chocolate Chips
- 3 packages (8 oz. each) cream cheese, softened
- 4 eggs
- 1-1/2 cups sour cream
- 2 tsp. orange extract
- 1 tsp. grated orange peel
- Chocolate chips for melting to garnish the top (optional)
Stir together graham cracker crumbs, melted butter and 1/4 cup sugar in small bowl; pat firmly onto bottom of 9-inch springform pan. (Don't grease the pan). Cover the bottom of the pan with foil or place the pan on a cookie sheet while it's baking in the oven.
Place chocolate chips in small microwave-safe bowl. Microwave at 50% power for 1 minute or just until chips are melted when stirred. Set aside.
Beat cream cheese and remaining 1-3/4 cups sugar in large bowl; add eggs, one at a time, beating after each addition. Stir in sour cream and orange extract. Stir 3 cups cream cheese mixture into melted chocolate chips; pour into crust. Freeze 10 to 15 minutes until chocolate sets.
Heat oven to 325°F. Stir orange peel into remaining cream cheese mixture; gently spread over chocolate mixture.
Bake 1 hour 20 minutes OR until set except for a 3-inch circle in center; turn off oven. Let stand in oven, with door ajar, 1 hour; remove from oven. With knife, loosen cheesecake from side of pan. Cool completely; remove side of pan. Cover; refrigerate for several hours or overnight.
Recipe Source: An old Hershey’s Holiday Collection Magazine