CHOCOLATE MOUSSE CHEESECAKE RECIPE (CHEESECAKE FACTORY COPYCAT)
Enjoy the luscious chocolate-loaded layers of this chocolate mousse cheesecake inspired by the Cheesecake Factory.
Provided by Recipes.net Team
Categories Cheesecake
Time 1h20m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a saucepan, melt the butter over medium heat. Then, remove the saucepan from heat.
- In a bowl, mix the melted butter and cookie crumbs together.
- Press the crumb mixture into a 10-inch round pan.
- Bake the crust for 8 to 10 minutes.
- Melt the chocolate in a small saucepan.
- Using an electric mixer, stir together the cream cheese, sour cream, sugar, and vanilla.
- Whisk the eggs in a bowl and then add to the mixture. Blend until properly combined.
- Pour the filling on the crust and then bake for 45 to 50 minutes, or until the top is golden brown.
- Mix the gelatin with cold water.
- Add the boiling water until the gelatin dissolves, then let it cool.
- Mix the sugar and cocoa in a medium-sized bowl.
- Add whipping cream and vanilla. Blend with an electric mixer until the mixture becomes thick.
- Let the chocolate mousse cool in the refrigerator.
- Once the cheesecake has cooled, use a spatula to spread the chocolate mousse on top.
- Sprinkle shaved chocolate on top of the mousse, then garnish with whipped cream.
- Serve and enjoy a delicious dessert with loved ones!
Nutrition Facts : Calories 1,319.00kcal, Carbohydrate 104.00g, Cholesterol 292.00mg, Fat 95.00g, Fiber 5.00g, Protein 18.00g, SaturatedFat 43.00g, ServingSize 8.00, Sodium 1,090.00mg, Sugar 73.00g, TransFat 1.00g, UnsaturatedFat 31.00g
CHOCOLATE MOUSSE CHEESECAKE
"This is one of my favorite company desserts--it looks magnificent!" writes Karen Grant from Tulare, California. "Another easy way to decorate it is to cover the cheesecake with whipped cream, then add chocolate shavings and maraschino cherries to the top."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 396 calories, Fat 29g fat (15g saturated fat), Cholesterol 161mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE MOUSSE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, brown sugar, butter, cream cheese, semi-sweet chocolate chips, cocoa powder, sugar, vanilla extract, eggs, heavy cream, powdered sugar, chocolate chips, heavy cream
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
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
Make the day before desired; this cake improves with time. Made in a pressure cooker. If desired, garnish with confectioners' sugar or whipped cream and sliced strawberries.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time P1DT1h15m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 32.7 g, Cholesterol 122.3 mg, Fat 34.7 g, Fiber 2.1 g, Protein 7.3 g, SaturatedFat 20.7 g, Sodium 196.5 mg, Sugar 26.4 g
CHOCOLATE MOUSSE CHEESECAKE RECIPE
If you crave a dreamy slice of chocolate mousse cheesecake from Cheesecake Factory, you can create this chocolate lover's dream at home with this easy recipe.
Provided by Morgan Baker
Categories Dessert
Time 6h50m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Lightly grease a 9-inch springform pan with cooking spray.
- In a food processor, combine the crushed cookies and sugar; pulse twice to combine. With the food processor running on low, slowly add the melted butter until the mixture comes together.
- Press the cookie mixture into the bottom of the prepared pan, allowing the crust to come up slightly on the sides, but not reaching the top of the pan. Place on a rimmed baking sheet and bake for 12 minutes. Remove from the oven, then reduce the oven temperature to 350 F.
- Melt the milk and chocolate in a small saucepan over medium heat, stirring frequently. Stir in the espresso powder and vanilla, then remove the mixture from the heat.
- In a large mixing bowl, beat the cream cheese and sugar on medium speed with an electric hand mixer until fully combined, scraping down the sides and bottom of the bowl several times to ensure an even texture. (Alternatively, you can use an stand mixer for this.)
- Add the eggs, one at a time, beating after each addition.
- Add the chocolate mixture and mix again on low until fully combined.
- Pour the batter over the prepared crust, spreading it into an even layer, then place on the baking sheet. Bake until the center is only slightly jiggly and the outside edges look set, about 30 to 40 minutes.
- Turn off the oven and open the oven door slightly. Allow the cake to cool in the oven for 1 hour. This helps prevent cracking during cooling.
- Remove the cheesecake from the oven and place on a wire rack to finish cooling completely. Once cool, cover with plastic wrap and refrigerate while you make the mousse.
- Whisk together the egg yolks and sugar in a large bowl until light and frothy, about 1 minute.
- Heat 3/4 cups of the cream in a small saucepan over medium until it begins to steam. Remove from the heat and add the chocolate, stirring until melted completely. Allow this mixture to cool slightly, about 3 minutes.
- Very slowly whisk the chocolate mixture into the egg yolk mixture until fully combined. Set aside to cool until just barely room temperature, about 30 minutes.
- In another large bowl, beat the egg whites with an electric hand mixer on medium speed until stiff peaks form. Fold about 1/3 of the egg whites into the chocolate mixture with a rubber spatula to loosen it-do not worry too much about losing any of the air from the egg whites.
- Fold in the remaining egg whites until only a few white streaks remain (careful not to overmix).
- Using the bowl the egg whites were in, beat the remaining cream on medium speed until stiff peaks form. Fold this whipped cream into the chocolate mixture until no streaks remain.
- Remove the cheesecake from the refrigerator and top with the chocolate mousse. Cover and chill the mousse cheesecake for at least 6 hours or overnight.
- Release the chilled cheesecake from the springform pan, then slice and serve. Top with whipped cream, if desired.
Nutrition Facts : Calories 1020 kcal, Carbohydrate 85 g, Cholesterol 261 mg, Fiber 4 g, Protein 12 g, SaturatedFat 41 g, Sodium 558 mg, Sugar 76 g, Fat 75 g, UnsaturatedFat 0 g
CHOCOLATE MOUSSE CHEESECAKE
this is a magnificent dessert! a yummy chocolate wafer crust, smooth cheesecake filling and a chocolate mousse topping, what more could you want!?!?
Provided by Courtly
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 484.4, Fat 37.4, SaturatedFat 20.9, Cholesterol 179.9, Sodium 283.1, Carbohydrate 34.2, Fiber 1.6, Sugar 25.2, Protein 6.8
PHILLY CHOCOLATE MOUSSE CHEESECAKE
Make and share this Philly Chocolate Mousse Cheesecake recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 5h10m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oven to 325ºF.
- MIX cookie crumbs, 1 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 minute.
- MELT 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- BAKE 50 to 55 minute or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls.
- SPOON PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.
Nutrition Facts : Calories 462, Fat 33.9, SaturatedFat 18.9, Cholesterol 117.4, Sodium 255.1, Carbohydrate 34, Fiber 1.2, Sugar 25.5, Protein 6.5
CREAMY CHOCOLATE MOUSSE CHEESECAKE (NO BAKE)
I created this out of necessity. I didn't have enough chocolate mousse for a pie and I didn't have enough cream cheese for a cheesecake. I loved how light and creamy it came out, so I decided to post it.
Provided by Karen..
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, whip together cream cheese and confectioners' sugar until light and smooth.
- In a large bowl, prepare chocolate mousse mix with milk, as directed on package.
- Gently fold cream cheese mixture into mousse, until mixture is no longer streaky.
- Sprinkle the bottom of pie crust with some of the chocolate chips, if using.
- Spoon mousse mixture into pie crust and decorate with remaining chocolate chips.
- Refrigerate for 2 hours before serving.
- Store in refrigerator.
Nutrition Facts : Calories 264.4, Fat 16.8, SaturatedFat 9.5, Cholesterol 35.5, Sodium 213.8, Carbohydrate 24.5, Fiber 0.2, Sugar 16.2, Protein 4.7
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