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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
2 c. chocolate wafer crumbs
1 c. rolled oats
1/2 c. brown sugar, packed
1/2 c. butter, melted
1/2 c. semi-sweet chocolate chips
2 T. butter
3 8-oz. pkg. cream cheese, softened
1 c. granulated sugar
3 eggs
1 T. grated orange rind
1/2 c. semi-sweet chocolate chips
2 T. butter
Preheat oven to 300F.
In a medium bowl, combine wafer crumbs, rolled oats, brown sugar and butter with a fork and mix well
Press into bottom and 1 inch up side of 10-inch spring-form pan.
Place chocolate chips and butter in a microwave-safe medium bowl.
Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth; cool to room temperature.
In a large bowl, beat cream cheese, sugar and vanilla with an electric mixer until creamy and smooth stir in orange rind.
Add eggs one at a time, beating well after each addition.
Divide batter evenly into 2 bowls, about 2 1/2 cups each.
Add melted chocolate to one of the bowls of cheese mixture; mix well.
Spread half of chocolate batter on crust; cover with white batter, then remaining chocolate batter; place pan on rimmed baking sheet.
Bake at 300F for 70 minutes, or until center appears nearly set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely. Remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
To serve, melt chocolate chips and butter, stirring until smooth.
Spread over cheesecake and chill to set glaze.
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CHEESECAKE - CHOCOLATE ORANGE
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
2 c. chocolate wafer crumbs
1 c. rolled oats
1/2 c. brown sugar, packed
1/2 c. butter, melted
1/2 c. semi-sweet chocolate chips
2 T. butter
3 8-oz. pkg. cream cheese, softened
1 c. granulated sugar
3 eggs
1 T. grated orange rind
1/2 c. semi-sweet chocolate chips
2 T. butter
Preheat oven to 300F.
In a medium bowl, combine wafer crumbs, rolled oats, brown sugar and butter with a fork and mix well
Press into bottom and 1 inch up side of 10-inch spring-form pan.
Place chocolate chips and butter in a microwave-safe medium bowl.
Heat in microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth; cool to room temperature.
In a large bowl, beat cream cheese, sugar and vanilla with an electric mixer until creamy and smooth stir in orange rind.
Add eggs one at a time, beating well after each addition.
Divide batter evenly into 2 bowls, about 2 1/2 cups each.
Add melted chocolate to one of the bowls of cheese mixture; mix well.
Spread half of chocolate batter on crust; cover with white batter, then remaining chocolate batter; place pan on rimmed baking sheet.
Bake at 300F for 70 minutes, or until center appears nearly set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely. Remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
To serve, melt chocolate chips and butter, stirring until smooth.
Spread over cheesecake and chill to set glaze.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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