Best Chocolate Orange Marble Cheesecake Recipes

CHOCOLATE ORANGE MARBLE CHEESECAKE

Steps:

• Preheat oven to 350F and lightly butter 8" x 3" deep springform pan.
• Combine crumbs, sugar, butter and chocolate in a small bowl.
• Press into bottom of prepared springform pan; refrigerate.
• Beat cream cheese in a large bowl until smooth.
• Gradually beat in sugars until well mixed.
• Beat in eggs, one at a time, until fluffy.
• Beat in sour cream and grated orange rind; reserve 3 cups.
• Beat cooled semisweet chocolate into remaining cream cheese mixture until well mixed.
• Spoon one cup of the reserved plain cheese mixture over crust in springform pan.
• Spoon half the chocolate-cheese mixture in for separate mounds over the plain layer.
• Cover with another cup of plain cheese mixture; repeat layers.
• Cut through batter with zigzag motion to marbelize.
• Bake in preheated oven for an hour; turn heat off and leave in oven for an additional hour.
• Remove from oven and cool on rack; refrigerate overnight.
• Remove from pan and decorate with orange slices and chocolate leaves, if desired.

CHOCOLATE-ORANGE MARBLE CHEESECAKE

Steps:

• Preheat oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs and margarine. Remove 1/2 cup of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom and 1-1/2 inches up side of pan. Refrigerate while preparing filling.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; place in medium bowl. Add chocolate and the reserved crumb mixture; mix well. Set aside. Stir orange zest into remaining batter; pour into prepared crust. Top with spoonfuls of the chocolate batter. Cut through batter with knife several times for marble effect.
• Bake 50 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.