Halloween Chocolate Orange Cheesecake

Overhead shot of a chocolate orange cheesecake with two slices removed.

Halloween Chocolate Orange Cheesecake

This easy to make dessert is the perfect addition to your Halloween party! This chocolate orange cheesecake recipe is perfectly sweet, creamy and tangy and it's vibrant black and orange color will make it stand out from the crowd!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 521kcal

Author Slow The Cook Down

Ingredients

10 ounces oat biscuits (300g)
1 stick butter (113g)
21 ounces cream cheese softened (600g)
¾ cup granulated sugar (150g)
½ cup plain yogurt room temperature (120ml)
3 eggs room temperature (beaten)
8 ounces semi-sweet chocolate (225g)
2-3 drops black food coloring
zest of two oranges
juice of one orange
2-3 drops orange food coloring

Instructions

Preheat the oven to 325ºf / 180ºc.
Grease a 9 inch springform pan with cooking spray or oil.
Make the oat biscuits into crumbs, either place in a bag and break with a rolling pin or use a food processor.
Melt the butter on a low heat in a pot on the stovetop.
Mix together the melted butter and crumbled oat biscuits til well coated. Place the mix into the greased springform pan, pressing flat with your hands to from the crust.
Place in the oven for 10 minutes, then leave to one side.
In a large bowl, mix the cheese and sugar together.
Stir in the yogurt.
Add the beaten eggs in increments, stirring til well combined so you have an even mixture.
Divide the cheesecake mix into two bowls or jugs.
Melt the chocolate on a low heat on the stovetop. Let cool slightly and add to one half of the cheesecake mix and stir to combine. Stir in the black food coloring.
Add the grated orange zest and orange juice to the other half of the cheesecake mix and stir to combine. Stir in the orange food coloring.
Use a large spoon to dollop on the orange and black mixtures in a random pattern. Don't worry if the top isn't smooth, it will even out in the oven and it's quite nice to have a uneven texture.
Bake in the oven for 40-50 mins.
Once cooked, the cheesecake should be set around the edges, but still have a very slight jiggle in the middle. Turn the oven off and open the door to let the cheesecake cool slowly so that it doesn't crack. After 30 minutes, place the cheesecake at room temperature for one hour too cool.
Chill fully in the fridge til ready to serve.

Notes

Soften your cream cheese before using it, and your other ingredinets should be at room temperature. It will help create a nice smooth texture and you won't risk over mixing it.
Let the biscuit crust cool completely before adding the cheesecake mix.
It's best to mix the cheesecake by hand rather than using a mixer. Cheesecakes can crack if they are over mixed, you want the ingredients to just be combined.
Once the cheesecake has baked, turn the oven off, open the door and keep the cheesecake on the rack. This will mean it cools slowly and is less likely to sink and crack.
Let the cheesecake cool completely in the fridge before removing the ring from the springform pan and slicing.
To make this dessert gluten-free, use gluten-free biscuits.
You can cut down on fat content and calories if you use a low fat cheese, but it won't be as creamy and rich.

Nutrition