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Looking for a special treat? Orange and chocolate make a wonderful combination in this cheesecake.
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325°F for the crust-baking step, and to 300°F for the cheesecake-baking step.
This showstopping cheesecake can be refrigerated up to 24 hours before serving.
Substitute orange juice for the orange-flavored liqueur.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Oh, put a pan of water on the bottom rack of the oven. This will keep the top from cracking. Worked great for me!
Made this for Christmas and it is definitely a keeper. Moist, just choclaty and orange enough. I also made it ahead of time and froze it. Thawed at reoom temperature to perfection....
I would make this again, with changes. Used the grated peel of a whole orange and it still needed the orange extract or liqueur. The chocolate layer not very chocolate. I would double all the flavorings, including the chocolate.