Orange Chocolate Twist Cheesecake Recipes

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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

ORANGE GREEK YOGURT CHEESECAKE



Orange Greek Yogurt Cheesecake image

Zesty oranges and tangy Greek yogurt are the secret to this indulgent-tasting twist on traditional cheesecake. Add a drizzle of chocolate or caramel topping for a dramatic finish.

Provided by Angie McGowan

Categories     Dessert

Time 14h30m

Yield 16

Number Of Ingredients 11

2 cups crushed graham crackers
1/4 cup sugar
1/4 cup chopped walnuts
1/2 cup butter, melted
2 packages (8 oz each) cream cheese, softened
1 cup sugar
2 tablespoons grated orange peel
1/4 teaspoon salt
4 eggs
12 oz Yoplait® Greek 100 plain yogurt (from 2-lb container)
3/4 cup whipping cream

Steps:

  • Heat oven to 325°F. Lightly grease 9-inch springform pan with shortening.
  • In food processor, place crushed graham crackers, 1/4 cup sugar and the walnuts. Process with on-and-off pulses until well combined and all ingredients are fine. Add melted butter to food processor, pulse until well combined. Press mixture in bottom of pan.
  • In large bowl, beat cream cheese, 1 cup sugar, orange peel and salt with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs and yogurt until well blended. Pour into crust.
  • Bake 1 hour 15 minutes (cheesecake may not appear done, but if small area in center seems soft, it will become firm as cheesecake cools. Do not insert knife to test for doneness because knife hole could cause cheesecake to crack.)
  • Turn off oven; leave cheesecake in oven 30 minutes longer.
  • Remove cheesecake from oven. Cool in pan on cooling rack away from drafts 30 minutes.
  • Without releasing or removing side of pan, run metal spatula carefully around side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled.
  • Cover cheesecake; continue refrigerating at least 9 hours but no longer than 48 hours.
  • Run metal spatula around side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve.
  • In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spread whipped cream over top of cheesecake. If desired, garnish with orange slices. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Serving

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

NO BAKE ORANGE CHEESECAKE WITH TOASTED ALMONDS



No Bake Orange Cheesecake with Toasted Almonds image

"This is just my secret way of making an "orange" version of the flavors of Key Lime pie that I like so much. Surprisingly, the added structure of store bought orange juice (versus freshly squeezed) actually works better in this recipe. The almonds team up with the cookies to shape the flavor of the crust. This is an easy make-ahead dessert. Try it with lemon and walnuts for a twist on the same idea...." -Alex Guarnaschelli

Provided by Food Network

Categories     dessert

Time 20m

Yield 12 Servings

Number Of Ingredients 11

Crust:
7 oz. butter cookies to make 1½ cups crumbs, about 32 round, thin flower shaped cookies
1 cup Fisher® Sliced Almonds, toasted, divided
½ tsp. cinnamon
¼ cup melted unsalted butter
Filling:
1 lb. cream cheese, softened
1 envelope (.25 oz.) unflavored gelatin
½ cup store-bought orange juice
1 can (14 oz.) sweetened condensed milk
1 seedless navel orange

Steps:

  • 1. Crust: Lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Finely chop ½ cup of the almonds, set aside. Put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin. Transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter. Press the crumbs in an even layer into the bottom of the pan. Top the crust with 1/4 cup sliced almonds so that some are in the crust and some sitting on top of it. Refrigerate.
  • 2. Filling: Sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute. Heat over low heat until gelatin is melted, set aside. Grate 1 tsp. zest from the orange and set aside. Beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment. Beat in condensed milk; scrape down the bowl after addition. When mixture is smooth, stir in melted gelatin and grated orange rind. Spoon the filling over the crust, tapping the sides of the pan to even the filling out. Refrigerate 2 hours or until set.
  • 3. Peel the rind from the rest of the orange, place it on a cutting board and slice it into ¼-inch thick rounds. Top the cake with the orange rounds and remaining ¼ cup sliced almonds.

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