1 hr 40 mins
1 hr 20 mins
Dragonfly AZ's Note:
If you've ever had German Lebkuchen, then you know how yummy ginger and chocolate are together. Here, the flavors are melded into a creamy cheesecake, and finished with a shot of orange. One of the most flavorful cheesecakes I've ever tried. From Ann Byrn, the cake mix doctor.
My Private Note
Units: US | Metric
- 1 (18 ounce) package German chocolate cake mix (without pudding)
- 4 tablespoons butter, melted
- 1 egg
- 1 teaspoon grated orange zest
- 1/2 teaspoon ground ginger
- 16 ounces cream cheese, room temperature
- 1 (14 ounce) can sweetened condensed milk
- 3 eggs
- 1/2 cup orange juice
- 2 teaspoons grated orange zest
- 1 cup sour cream
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground ginger
Candied Orange Peel
- 1Preheat oven to 325. Lightly grease a 10 inch springform pan.
- 2Make crust:.
- 3Measure out 1/2 cup of cake mix and set aside.Place remaining cake mix in large mixing bowl.
- 4Add remaining crust ingredients to cake mix. Blend with mixer on low speed for about 2 minutes. Stop machine, scrape down sides of bowl so the batter comes together in a ball.
- 5With your finger tips, pat dough evenly over the bottom and up the sides of the pan until smooth. Set aside.
- 7In the same mixing bowl you used for the crust, mix cream cheese and sweetened, condenesed milk on low speed until well mixed.
- 8Add eggs, reserved cake mix, orange juice and orange zest.
- 9Beat at medium for 1 minute, scraping sides of bowl as necessary.
- 10Pour filling onto the crust and smooth with spatula.
- 11Bake for 68-72 minutes, or until browned and shiny, but center still jiggles slightly when shaken.
- 12Just before bake time is over, mix sour cream, brown sugar, and ginger in a small bowl.
- 13Spread topping over cheesecake when it is done, then return pan to oven until topping sets, 7-8 minutes.
- 14Remove cheesecake from oven, let cool for 30 minutes, then cover and refrigerate overnight, or until ready to serve.
- 15Candied orange zest: (optional garnish for top of cheesecake).
- 16Use a zester, or a sharp paring knife to cut long strands of orange peel from oranges.
- 17Place sugar and water into a medium saucepan over medium heat. Stir until sugar completely dissolves and the syrup comes to a simmer.
- 18Drop the orange zest into the syrup and stir so the strands are covered.
- 19Let barely simmer for 1-1/2 hours, or until zest is translucent. The longer you cook it, the crunchier the zest will be.
- 20With metal tongs, remove zest from pan and let dry on a metal rack for several hours.
- 21After the zest cools, but before it completely dries, it will be flexible so that you can curl or twist it to make it more ornamental.
- 22When the zest has dried, store it in a tightly covered container.
- 23For an even tastier treat, dip dried strands into melted chocolate!
Browse Our Top Cheesecake Recipes
Nutritional Facts for Orange-Ginger Chocolate Cheesecake
Serving Size: 1 (190 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 515.6
- Calories from Fat 200
- Total Fat 22.2 g
- Saturated Fat 12.7 g
- Cholesterol 106.4 mg
- Sodium 369.2 mg
- Total Carbohydrate 75.1 g
- Dietary Fiber 1.5 g
- Sugars 63.2 g
- Protein 7.6 g