Chocolate-Orange Cheesecake

Swirled through the creamy batter, melted chocolate marbles this rich cheesecake. This is a good make-ahead dessert: Setting for several hours (preferably overnight) firms up the texture for easier slicing.

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  • prep time 25 min
  • total time 4 hr 35 min
  • ingredients 7
  • servings 16
 

Ingredients

1/3
cup graham cracker crumbs (about 5 to 6 squares)
4
(8-oz.) pkg. cream cheese, softened
1 1/3
cups sugar
4
eggs
2
tablespoons orange-flavored liqueur or orange juice
1
teaspoon grated orange peel
3
oz. semi-sweet chocolate, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Lightly grease bottom and sides of 9-inch springform pan. Sprinkle graham cracker crumbs over bottom and sides of pan.
  • 2 In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add liqueur and orange peel; beat 2 minutes at medium speed, scraping sides of bowl occasionally.
  • 3 In small bowl, reserve 1 1/2 cups of batter. Pour remaining batter into crumb-lined pan. Slowly blend melted chocolate into reserved batter. Spoon chocolate batter by teaspoonfuls onto batter in pan, forming 9 drops around outside and 5 drops in center, using all the batter. Starting in center ofone outer drop, run knife through center of outer drops; run knife through inner drops, forming 2 circles of hearts.
  • 4 Bake at 325°F. for 1 hour or until set.* Cool 1 hour. Refrigerate at least 3 hours or overnight. Store in refrigerator. Just before serving, remove sides of pan.
  • 1 Heat oven to 325°F. Lightly grease bottom and sides of 9-inch springform pan. Sprinkle graham cracker crumbs over bottom and sides of pan.
  • 2 In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add liqueur and orange peel; beat 2 minutes at medium speed, scraping sides of bowl occasionally.
  • 3 In small bowl, reserve 1 1/2 cups of batter. Pour remaining batter into crumb-lined pan. Slowly blend melted chocolate into reserved batter. Spoon chocolate batter by teaspoonfuls onto batter in pan, forming 9 drops around outside and 5 drops in center, using all the batter. Starting in center ofone outer drop, run knife through center of outer drops; run knife through inner drops, forming 2 circles of hearts.
  • 4 Bake at 325°F. for 1 hour or until set.* Cool 1 hour. Refrigerate at least 3 hours or overnight. Store in refrigerator. Just before serving, remove sides of pan.

EXPERT TIPS

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Expert Tips

* To minimize cracks in cheesecake, place a shallow pan half full of water on bottom of oven during baking time.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
320
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
14g,
14%
),
Cholesterol
115mg
115%;
Sodium
190mg
190%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
21g
21%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.