Black and Orange Cheesecake Squares

Treat your guests with these tasty orange cheesecake squares – a perfect dessert.

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  • prep time 20 min
  • total time 4 hr 35 min
  • ingredients 11
  • servings 25
 

Ingredients

18
creme-filled chocolate sandwich cookies, crushed (1 1/2 cups)
3
tablespoons butter or margarine, melted
3
packages (8 oz each) cream cheese, softened
3/4
cup sugar
3
tablespoons all-purpose flour
2
teaspoons grated orange peel
1
teaspoon vanilla
1
teaspoon orange paste food color
3
eggs
2
oz semisweet baking chocolate, chopped
1
tablespoon whipping cream

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LOCATION

Steps

  • 1 Heat oven to 325°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix crushed cookies and butter. Press in bottom of pan. Bake 10 minutes or until set. Cool completely, about 20 minutes.
  • 2 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Beat in flour, orange peel, vanilla and food color until blended. Add eggs, one at a time, beating until blended. Pour over partially baked crust.
  • 3 Bake 40 to 45 minutes or until center is set. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours or until well chilled.
  • 4 In small microwavable bowl, microwave chocolate and whipping cream uncovered on High 30 seconds, then in 15-second increments, until chocolate can be stirred smooth. Drizzle over cheesecake. Use foil to lift cheesecake out of pan; cut into 5 rows by 5 rows.
  • 1 Heat oven to 325°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix crushed cookies and butter. Press in bottom of pan. Bake 10 minutes or until set. Cool completely, about 20 minutes.
  • 2 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Beat in flour, orange peel, vanilla and food color until blended. Add eggs, one at a time, beating until blended. Pour over partially baked crust.
  • 3 Bake 40 to 45 minutes or until center is set. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours or until well chilled.
  • 4 In small microwavable bowl, microwave chocolate and whipping cream uncovered on High 30 seconds, then in 15-second increments, until chocolate can be stirred smooth. Drizzle over cheesecake. Use foil to lift cheesecake out of pan; cut into 5 rows by 5 rows.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
201
,
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
),
Sodium
127mg
127%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Other Carbohydrate; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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