Brownie Bottom Orange Cheesecake

Posted by Lindsey On 8:14 AM

Ben and I are obsessed with these chocolate covered orange candies at Trader Joe's so when I saw this recipe I knew I wanted to adapt it to our tastes and use chocolate instead of orange. A few days before I made the cheesecake I decided to candy some orange peel and dip some in chocolate for garnish. I am so glad I did this because candied orange peel is amazing and so easy to make. I made the cheesecake in a 9 inch springform pan and then had some filling left over so I made little individual cheesecakes in a cupcake pan, those didn't turn out so pretty, but they tasted great. I am having Ben take the big cheesecake to his coworkers tomorrow morning.

Brownie Bottom Orange Cheesecake
Adapted from Bon Appetit Magazine
Saw on Dinner and Dessert


Nonstick vegetable oil spray
6 tablespoons all purpose flour
1 1/2 teaspoons unsweetened cocoa powder
1/8 teaspoon salt
3 ounces bittersweet chocolate (54% to 60% cacao), chopped
1/4 cup (1/2 stick) unsalted butter
3/4 cup sugar
1/4 cup (packed) golden brown sugar
1 large egg
1/2 teaspoon vanilla extract


5 8-ounce packages cream cheese, room temperature
1 3/4 cups sugar
2 tablespoons all purpose flour
2 tablespoons finely grated orange peel
4 teaspoons fresh orange juice
5 large eggs
2 large egg yolks
1/2 cup sour cream
1/4 cup heavy whipping cream

1 cup sour cream
2 oz semisweet chocolate
1 tablespoon unsalted butter
Candied Orange Peels, Recipe follows


For crust:
Preheat oven to 350°F. Spray inside of 9-inch-diameter springform pan with 2 3/4-inch-to 3-inch-high sides with nonstick spray. Whisk flour, cocoa, and salt in small bowl; set aside. Combine chocolate and butter in medium metal bowl; place bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add both sugars to chocolate mixture and whisk until blended. Let cool until mixture is barely lukewarm, about 10 minutes. Whisk egg and vanilla into chocolate mixture. Fold flour mixture into chocolate mixture. Spread brownie batter evenly over bottom of prepared pan.

Bake brownie crust until top looks slightly cracked and tester inserted into center comes out with some moist crumbs attached, about 20 minutes. Transfer pan to rack; cool crust to room temperature, about 30 minutes. Maintain oven temperature.

For filling:
Place pan with cooled crust on rimmed baking sheet. Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar, flour, orange peel, and orange juice; beat until smooth. Add eggs and yolks, 1 at a time, beating just until incorporated after each addition. Beat in 1/2 cup sour cream and whipping cream. Pour filling over brownie crust in pan; smooth top.

Bake cake until puffed, light golden, and set around edges (center will still move slightly when pan is gently shaken), about 1 hour 20 minutes. Remove cake from oven. Maintain oven temperature.

For topping:
Spoon 1 cup sour cream in dollops over top of cake, then spread evenly over top with offset spatula. Return cake to oven and bake 5 minutes. Run small sharp knife around sides of cake to loosen. Place pan with cake directly in refrigerator and chill uncovered overnight (cake may sink in center). DO AHEAD: Can be made 2 days ahead. Keep chilled.

Remove pan sides from cake. Run thin sharp knife between pan bottom and crust to loosen. Using 2 metal spatulas as aid, transfer cake to platter. Melt butter and semisweet chocolate and then drizzle on top of cake. Garnish top edge of cake with candied orange peels.

Candied Orange Peels
from Food Network


6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water

Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.

Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes

(If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

Note-I dipped some of my candied orange peels in semisweet chocolate after they dried. You can or cannot do this, I just did it because I thought it would be a good garnish on the cake and taste good.

2 Response to "Brownie Bottom Orange Cheesecake"

  1. Erin Said,

    Yum! I loved this with lemon and I bet it was really tasty with orange too!


  2. Joelen Said,

    Beautiful job on your cheesecake! I love the way orange and chocolate goes well together!