Now that we are all over the sweet indulgences of the holidays, the temporary “fix it” new year resolutions (I abhor quick-fix ideas and resolutions – FYI), and we’re hovering around the Irish green, sticky stout, and rich, comfort foods of St. Patrick’s Day, it’s time to change things up and bring back the spicy zing, citrus-fresh, and always coveted taste of cacao in a Gingersnap Orange Chocolate Cheesecake.

A crust made entirely of sweet and spicy gingersnap cookies, a filling of sweetened cream cheese and fresh orange juice and zest, and then a drizzle of orange infused chocolate ganache creates an aromatic and enticing dessert for winter, spring, and even summer!

Enjoy!

Gingersnap Orange Chocolate Cheesecake

Gingersnap Orange Chocolate Cheesecake

Gingersnap Crust:
2 cups gingersnap cookies, processed to a fine crumb
1/2 cup butter, room temperature

Preheat oven to 325 degrees.

Line a quick release cheesecake pan with parchment paper.

In a large food processor, whir together the gingersnap cookie crumbs (first processed on their own into a fine crumble), and room temperature butter, into a sandy crumble.

Press into a parchment lined cheesecake, quick-release pan.

Bake for 15 minutes, or so, until fragrant and golden brown.

Cool for 15-20 minutes.

Orange Cream Filling:
32 oz. cream cheese, room temperature
1 1/2 cups powdered sugar
5 large eggs
juice and zest of 1/2 fresh orange
1 1/2 tsp. orange extract
1/2 tsp. vanilla extract
pinch of sea salt

In the bowl of a large food processor (same as for the crust), whip and whir together all filling ingredients until super smooth and creamy.

Pour into the cooled crust.

Bake at 325 degrees for about one hour, until fully set and just beginning to brown on the edges. (The cake may crack in the center – that’s okay – it’s LIFE).

Cool for several hours, or overnight.

Chocolate-Orange Ganache Glaze:
16 oz. dark chocolate chunks
1/4 cup heavy cream
1 tsp. orange extract

Melt the chocolate and cream over VERY low heat, in a medium pot, stirring constantly.
Once oozey and drippy, stir in the orange extract.

Transfer the cooled cheesecake (released from the pan) to a wire rack, lined with parchment paper.

Drizzle the top and sides with the chocolate-orange ganache.

Let cool and set for several hours.

Transfer to a serving plate (completely cooled and even chilled).

Garnish with additional fresh orange zest and slices (and even candied ginger) before slicing and serving.

AMAZING.

Chocolate. Orange. Ginger.

You’ve got it, babe!