Chocolate Orange Cheesecake
12 servings
5h 20min Cook
Ingredient List
- 10 OREO Cookies, finely crushed
- ¼ tsp. ground cinnamon
- 3 Tbsp. butter, melted
- 4 pkg. (8 oz. each) brick cream cheese, softened
- ¾ cup sugar
- ½ cup sour cream
- 1 tsp. vanilla
- 4 eggs
- 1 pkg. (4 oz.) semi-sweet baking chocolate, melted
- ½ tsp. orange zest
Nutritional Information
| Calories | 480 |
| Total fat | 38g |
| Saturated fat | 21g |
| Trans fat | 1g |
| Cholesterol | 150mg |
| Sodium | 330mg |
| Total Carbohydrate | 29g |
| Dietary fiber | 1g |
| Total sugars | 23g |
| Added sugars | 20g |
| Protein | 8g |
| Vitamin D | 0% DV |
| Calcium | 8% DV |
| Iron | 6% DV |
| Potassium | 4% DV |
- 1Heat oven to 350°F.
- 2Combine cookie crumbs, cinnamon and butter; press onto bottom of 9-inch springform pan.
- 3Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- 4Pour 3 cups of the batter into medium bowl. Add melted chocolate; mix well. Pour over crust.
- 5Bake 30 min. Meanwhile, add orange zest to remaining batter; mix well. Refrigerate until ready to use.
- 6Reduce oven temperature to 325°F. Spoon remaining batter over baked chocolate layer in pan. Bake an additional 30 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- 7Refrigerate cheesecake 4 hours.