An Orange Marble Cheesecake with an Oreo cookie crust. A luscious dessert perfect for a Halloween party.
Becka recently sent me a sweet email. She said, “I’m a huge fan of your blog, having just found it after the purchase of my first pressure cooker.” She asked if I had chocolate or a chocolate marble cheesecake recipe that she could make for her family for Christmas.
So I had marble cheesecake on my mind when I was thinking of fun Halloween desserts, and I couldn’t resist making a black and orange marble cheesecake.
Rather than adding food coloring to get the orange color, I decided to use orange candy melts. They’re not technically chocolate. They’re similar to a white chocolate, but they do have that same creamy mouth feel and richness.
It’s especially important when adding the candy melts to the cream cheese, that the candy melts are melted but cooled, and the cream cheese is room temperature. Otherwise, the candy melts will clump and harden when you add it to the cream cheese.
I also added orange zest to the orange batter, so the cheesecake has a light orange flavor, which pairs really well with the chocolate Oreo cookies.
Thanks Becka for suggesting the marbled cheesecake. Give this version a try and I’ll keep working on the chocolate cheesecake.
Orange Swirl Cheesecake
- 1 cup crushed Oreo cookie crumbs (12 Oreos)
- 2 tablespoons butter melted
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar, divided
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 room temperature eggs, divided
- 1/2 cup orange candy melts, melted and cooled
- 1 tablespoon orange zest
Prepare a 7 inch springform pan by coating it with a non-stick spray.
In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and 1 inch up the side of the pan. Place in the freezer for 10 minutes.
Place 8 ounces of cream cheese into a mixing bowl. Add 1/4 cup sugar and beat at medium speed until smooth. Blend in sour cream, and vanilla. Mix in one egg just until blended; don’t over mix.
In a second mixing bowl, place 8 ounces of cream cheese and add 1/4 cup sugar and beat until smooth. Gradually beat in melted candy melts. Mix in one egg just until blended. Stir in orange zest.
Scatter dollops of vanilla batter on top of the crust alternating with dollops of orange batter. Use a skewer to swirl the orange and vanilla batters together.
Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.
Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set but slightly jiggly like a set jello. If not, cook the cheesecake an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake.
Remove the springform pan to a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight. Refrigerate until ready to serve.
Decorate with whipped cream, grated orange candy melts, and Oreo cookie crumbs, optional.