Spiced Orange Chocolate Cheesecake With Spicy Orange Whipped Cream

a Dessert Diva recipe

December 3, 2007

CRUST

3 Cups gingersnaps
4 tbls. butter

FILLING

32 cream cheese ( 4 blocks) softened
1 cup sugar
1/2 cup sour cream
2 tsp.allspice
1 tbls.cinnamon
1 1/2 tsp, orange extract
2 tbls.flour
4 eggs
2 semi sweet bakers squares chocolate ( chopped)
zest from 1 orange

WHIPPED CREAM

1 1/2 cups heavy whipping cream
2 tbls. powdered sugar
1 tsp. orange extract
1 tsp. allspice
orange zest to add color and zing

Preheat oven to 350.

In food processor, pulse gingersnaps until fine crumbs. Add butter and combine. Pat on bottom of 9 inch springform pan that has been placed on a baking sheet. Bake for 10 minutes, take out of oven and set aside. Keep oven on.

In large bowl ( or food processor) beat cream cheese until smooth, add sugar, sour cream, allspice, cinnamon, orange extract and flour, beat until well combined. Add eggs one at a time and make sure cream cheese mixture is smooth with no lumps. Fold in chopped chocolate and orange zest ( use a cheese grater if you do not have a zester).

Pour into baked gingersnap crust (that is still on baking sheet) and put in oven for 45-50 minutes. Edges will just start to dry and center will still jiggle. Take out and cool for 1-2 hours and then refrigerate at least 2-3 hours for best results.

Beat whipping cream, powdered sugar, allspice and orange extract until stiff peaks form. Add a little orange zest.

Cut cheesecake into slices and top with whipped cream.

Note: I dip orange slices in chocolate and/or cinnamon sticks in chocolate to garnish. Looks great for the holidays.