Add some zest to your Halloween fun with this spooktaular recipe!
Orange cheesecake with a chocolate crust,
topped with more chocolaty goodness,
served with a side of Grand Mariner Creme Anglaise.
Celebrating fall, harvest, Halloween or just for fun, baking this orange chocolate cheesecake recipe will add a bit of “zest” to your next gathering! Tame the ghouls and goblins when the bite into tangy orange creaminess of the Halloween Orange Chocolate Cheesecake.
Made with an Oreo cookie crust, the cheesecake batter consists of orange zest and orange flavoring, topping with chocolaty goodness, served with a fresh Grand Mariner Creme Anglaise!
Be sure to save yourself a slice, before this dessert gobbled up!
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Yield: (1) 9 inch cake
9” springform pan
8 ½” parchment paper circle
PCB silicone pan protector -(if you have one on hand)
Pan coating spray, butter or shortening
For the Oreo crust:
2 ½ cups of Oreo cookie crumbs
1/4 cup melted unsalted butter
Ingredients for batter:
2 pounds softened cream cheese
½ cup of sour cream
1 cup sugar
¼ cup of flour
1 small orange, zested
2 Tablespoons pure orange extract
Orange food coloring
5 large eggs
Preparation: First, preheat oven to 325°F.Prepare the springform pan by spraying the inside ring with pan coating spray then dust with sugar. Tap out extra sugar and place parchment paper circle in the bottom of the pan.
to make the crust – In a bowl, combine the Oreo cookie crumbs and melted butter. Place into prepared springform pan and press up the sides using your finger tips. Spread and firmly pat the bottom to cover.
to make the filling – Using a stand mixer with paddle attachment, place cream cheese, sour cream and sugar. Mix on medium until smooth, add flour, mix to incorporate. Add the orange zest and orange extract then mix, and food coloring to desired orange. Add the eggs one at a time on low speed. Mix until just incorporated.Do not over mix!Place the prepared springform pan into the Perfect Cheesecake Sleeve, pour the batter into the springform pan, then place them into a roasting pan. Place pan in center of preheated oven and fill the roasting pan to the brim with very hot water. Bake the cheesecake for 1 hours 45 min. When cheesecake is finished, carefully remove the roasting pan from the oven. When cool enough to work with (10-15 min) remove the silicone sleeve by the handles from the pan. Remove the spring pan from the sleeve and place in refrigerator for 12 hours until completely cold.
To serve cheesecake: To serve, un-spring the pan and remove the outer ring. Cover the top with a piece of plastic wrap and place a plate over the top of cake. Invert the cake onto the plate. Remove the bottom and parchment paper. Invert the cake onto a serving plate. Cut the cheesecake with a very thin knife (like a boning knife) dipped in hot water and wiped clean in between the slices. Enjoy!
Tip: Once the cake is ready to be removed from pan, there is a trick to an easy release from the side of pan. If you have a blowtorch that you use for Crème Brulée, simply warm the sides of the pan with your blowtorch. Un-spring the buckle and it will simply fall off. Another option is to place the pan in a 400 degree oven for 10 min, to heat the sides up. A thin knife between the crust and the sides will also work, but the torch method works like a charm.
Recipe for Chocolate Glaze
Ingredients for chocolate glaze:
1 ½ ounces semi sweet chocolate
¼ cup of water
3 Tablespoons of unsalted butter
1 Tablespoon plus 1 ½ teaspoons vegetable oil
1/3 cup of good quality cocoa powder- sifted
¼ cup plus 1 Tablespoon sugar
To make the chocolate glaze : In a small saucepan heat the water, butter, oil until simmering. Add the chocolate and whisk until melted. Whisk in the cocoa powder and sugar. Cook on medium for a few min until the sugar dissolves. Cool until thickened and able to pour over finished cheesecake. Pour the thickened glaze over the cheesecake and refrigerate until slightly set. To make the web simply microwave store bought frosting for few seconds until slightly melted. Using a piping bag and small round tip, start in the center of cake and pipe a consistent spiral to the edge of the cake. With a toothpick start from the center and pull through the spiral to the end. Garish with plastic spiders. Refrigerate until set.
Serve with Grand Mariner Crème Anglaise.
Recipe for Grand Mariner Creme Anglaise
Ingredients for Grand Mariner Crème Anglaise (makes 1 1/2 cups):
1 cup heavy cream
1/3 cup granulated sugar
4 large egg yolks
2 Tablespoons Grand Mariner
To make the Grand Mariner Crème Anglaise: In a medium bowl whisk together the egg yolks and sugar. In a heavy saucepan heat the heavy cream until hot and beginning to boil. While whisking constantly add half of the heavy cream to the egg in a slow steady stream. Once the eggs have been tempered, whisk them into the remaining heavy cream. Cook on medium heat until thickened. Stain the sauce through a fine mesh strainer. Whisk in the Grand Mariner and place plastic wrap directly on sauce. Refrigerate until cold. Whisk the sauce before serving. If it is a little too thick, add a bit of cold water and whisk until incorporated.
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