Chocolate Mousse Cheesecake Pie Recipes

CHOCOLATE MOUSSE CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon zest and vanilla. Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet., Bake for 25-30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., In a microwave, melt chocolate and butter; stir until smooth. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and coffee. Cook and stir over low heat until mixture reaches 160°; stir in vanilla. Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream. Refrigerate leftovers.

CHOCOLATE MOUSSE CHEESECAKE RECIPE BY TASTY

Steps:

• Place cookies in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies.
• Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
• Pour the crumbs into a 9-inch (23 cm) spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly.
• Once the crust has been formed, place it in the refrigerator to firm up.
• Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated.
• NOTE: If mixing by hand, it is recommended to microwave the cream cheese slightly before whisking in order to soften it up.
• Add vanilla extract and eggs, and continue to whisk until mixture is smooth and glossy.
• In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse-y texture and soft peaks form.
• Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated.
• Once combined, pour the batter over the prepared cookie crust inside the springform pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter.
• Preheat oven to 300˚F (150˚C).
• Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom.
• NOTE: The aluminium foil will keep water from seeping into the bottom of the pan and the paper towels ensure that the heat is distributed evenly along the bottom of the pan.
• Fill the larger pan with about 1 inch (2 ½ cm) of hot water.
• Bake at 300˚F (150˚C) for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary.
• Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan.
• Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy.
• Pour ganache evenly over the cooled cheesecake.
• Refrigerate the ganache covered cake for 30 minutes before cutting and serving.
• Enjoy!

CHOCOLATE MOUSSE CHEESECAKE PIE RECIPE - (4.5/5)

Steps:

• Directions Preheat the oven to 325 degrees F. For the crust, combine the crushed Oreo cookies and the melted butter. Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate. Refrigerate while you make the filling. For the filling, with a handheld electric mixer or in the bowl of a stand mixer, blend together the softened cream cheese and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and mix until combined. Blend in the sour cream. Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm (a little softness is ok but you don't want it to be really jiggly). Remove the pie from the oven and let it cool completely on a wire rack. For the mousse, heat 1/2 cup cream in a small saucepan until just simmering. Place the egg yolks in a small bowl. Whisking vigorously, pour a couple tablespoons of the hot cream into the egg yolks and continue whisking until completely combined. Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking quickly the whole time, and return the saucepan to medium-low heat, cooking while stirring constantly, until the cream/egg mixture bubbles and thickens, 1-2 minutes. Remove from the heat and stir in the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted. If you used a darker chocolate and would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar. Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top. When completely cool, beat the remaining 1/2 cup cream to stiff peaks and gently fold into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate. While the pie chills, make the ganache by combining the butter and heavy cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until glossy and smooth. Stir in the vanilla and powdered sugar. Spread the ganache over the mousse and refrigerate the pie until ready to serve (at least an hour - the pie can be made up to a day in advance). Preheat the oven to 325 degrees F. For the crust, combine the crushed Oreo cookies and the melted butter. Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate. Refrigerate while you make the filling. For the filling, with a handheld electric mixer or in the bowl of a stand mixer, blend together the softened cream cheese and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and mix until combined. Blend in the sour cream. Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm (a little softness is ok but you don't want it to be really jiggly). Remove the pie from the oven and let it cool completely on a wire rack. For the mousse, heat 1/2 cup cream in a small saucepan until just simmering. Place the egg yolks in a small bowl. Whisking vigorously, pour a couple tablespoons of the hot cream into the egg yolks and continue whisking until completely combined. Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking quickly the whole time, and return the saucepan to medium-low heat, cooking while stirring constantly, until the cream/egg mixture bubbles and thickens, 1-2 minutes. Remove from the heat and stir in the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted. If you used a darker chocolate and would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar. Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top. When completely cool, beat the remaining 1/2 cup cream to stiff peaks and gently fold into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate. While the pie chills, make the ganache by combining the butter and heavy cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until glossy and smooth. Stir in the vanilla and powdered sugar. Spread the ganache over the mousse and refrigerate the pie until ready to serve (at least an hour - the pie can be made up to a day in advance).

CHOCOLATE MOUSSE CHEESECAKE PIE

Steps:

• Preheat the oven to 325 degrees F.
• For the crust, combine the crushed Oreo cookies and the melted butter. Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate. Refrigerate while you make the filling.
• For the filling, with a handheld electric mixer or in the bowl of a stand mixer, blend together the softened cream cheese and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and mix until combined. Blend in the sour cream. Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm (a little softness is ok but you don't want it to be really jiggly). Remove the pie from the oven and let it cool completely on a wire rack.
• For the mousse, heat 1/2 cup cream in a small saucepan until just simmering. Place the egg yolks in a small bowl. Whisking vigorously, pour a couple tablespoons of the hot cream into the egg yolks and continue whisking until completely combined. Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking quickly the whole time, and return the saucepan to medium-low heat, cooking while stirring constantly, until the cream/egg mixture bubbles and thickens, 1-2 minutes. Remove from the heat and stir in the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted. If you used a darker chocolate and would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar. Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top. When completely cool, beat the remaining 1/2 cup cream to stiff peaks and gently fold into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate.
• While the pie chills, make the ganache by combining the butter and heavy cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until glossy and smooth. Stir in the vanilla and powdered sugar. Spread the ganache over the mousse and refrigerate the pie until ready to serve (at least an hour - the pie can be made up to a day in advance).

CHOCOLATE MOUSSE CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
• Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
• Place pan on a baking sheet.
• Bake at 375 for 8 minutes.
• Cool on a wire rack.
• Reduce heat to 325.
• In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
• Add egg yolks; beat on low speed just until combined.
• In a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture.
• Pour into crust.
• Return pan to baking sheet.
• Bake for 25-30 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run knife around edge of pan to loosen; cool 1 hour longer.
• Refrigerate until completely cooled.
• In a microwave, melt chocolate and butter.
• Cool for 10 minutes.
• In a small heavy saucepan, whisk egg yolks, sugar and coffee.
• Cook and stir over low heat until mixture reaches 160; stir in vanilla.
• Whisk in chocolate mixture.
• Set saucepan in ice and stir until cooled, about 2 minutes.
• Fold in whipped cream.
• Spread over cheesecake and refrigerate until set.
• Remove sides of pan.
• Garnish with dessert decorations and whipped cream, if desired.
• Refrigerate leftovers.

CHOCOLATE MOUSSE CHEESECAKE

Steps:

• Grease an 8-inch springform pan that will fit inside the pressure cooker. Mix the chocolate wafer crumbs and cinnamon together. Sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust.
• Melt chocolate and butter together and set aside.
• With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Pour in the cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Wrap the entire pan with aluminum foil.
• Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal the cooker and bring it up to 15 pounds (high) pressure. Reduce the heat to maintain the pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.
• Remove cheesecake from pan, and refrigerate for 8 hours before serving.