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“Orange and chocolate are one of my favorite dessert combinations. Incorporating them into a cheesecake takes them to grand heights! With warm weather arriving, this cool, classy cheesecake will satisfy your sweet tooth nicely. Orange you glad I found this in my Taste of Home cookbook?”

Ingredients Nutrition


  1. Combine chocolate wafer crumbs and butter and press onto the bottom of an ungreased 9 inch springform pan.
  2. Bake crust at 350 degrees for 10 minutes.
  3. Set aside to cool.
  4. In a small saucepan, combine orange juice and gelatin; let stand for 5 minutes.
  5. Cook and stir over low heat until the gelatin dissolves.
  6. Cool mixture for 10 minutes.
  7. Meanwhile, in a large mixing bowl, beat cream cheese and sugar until light and fluffy.
  8. Gradually add in gelatin mixture.
  9. Beat on low speed until well mixed.
  10. Chill about 3-5 minutes until partially set, (watch carefully because mixture will set up quickly).
  11. Gently fold in the whipped cream and orange peel.
  12. Spoon into the crust and chill for at least 6 hours or overnight.
  13. Just before serving, run a knife around edge of pan to loosen cheesecake.
  14. Remove sides of pan.
  15. Garnish with thinly sliced orange wedges and mini chocolate chips/ Slice a large seedless orange into about 1/4 inch slices/ Cut larger slices into quarters and use to decorate outer edge of top of cheesecake/ Sprinkle mini chocolate chips over top of dessert.

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