Philly Chocolate Mousse Cheesecake Recipes

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!

PHILADELPHIA INDULGENCE CHOCOLATE MOUSSE CHEESECAKE

Steps:

• Heat oven to 325 degrees F.
• Mix cookie crumbs, 1 tablespoon sugar, and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.
• Melt 4 ounces 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, one at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 50 to 55 minutes 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.

PHILADELPHIA VANILLA MOUSSE CHEESECAKE

Steps:

• Heat oven to 325 degrees F.
• Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
• Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

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.

PHILLY S'MORE CHEESECAKE

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• Mix graham crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
• Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake. Refrigerate cheesecake 4 hours.
• Heat broiler. Microwave 1 cup marshmallows and milk in microwaveable bowl on HIGH 1 minute or until marshmallows are completely melted and mixture is well blended, stirring every 30 seconds. Spread onto cheesecake. Top with remaining marshmallows; broil, 6 inches from heat, 1 minute or until golden brown. Cool 10 minutes before removing rim of pan. Garnish with chocolate chips.

CHOCOLATE MOUSSE CHEESECAKE RECIPE

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.

PHILLY CHOCOLATE MOUSSE CHEESECAKE

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.

VANILLA CHEESECAKE WITH CHOCOLATE MOUSSE TOPPING

Steps:

• Preheat oven to 325F; spray a 9 inch springform pan with nonstick baking spray. Line the bottom with a circle of parchment paper and spray the paper with the nonstick baking spray. Put 12 of the Oreo cookies into a resealable plastic bag, crush them and spread them out over the parchment paper.
• In a medium bowl, beat the plain cream cheese, sugar, vanilla extract and eggs until smooth; about 5 minutes on high speed. Spread mixture evenly over the cookies and bake for 35-40 minutes; cool cake on counter for a half hour, then for two hours in the refrigerator.
• While cake is cooling, set milk chocolate cream cheese containers on the counter to soften. Once cake is cooled, remove from refrigerator. In a medium bowl, beat cream cheese until smooth, about 1 minute on high. Fold in the whipped topping until well incorporated and a uniform chocolate coloring. Spread over the cake in pan; place back in refrigerator for one hour to set. When ready to serve, use a sharp knife to help release cake sides from pan before opening springform. Place unwrapped kisses evenly around cake; place remaining two Oreo cookies in center.
• Note: Prep Time here says 4 hours, but that includes the waiting time while the cake is cooling and the topping setting in the refrigerator.

WHITE CHOCOLATE MOUSSE CHEESECAKE WITH SUGARED CRANBERRIES

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, butter and 3 Tbsp. of the sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hrs.
• Meanwhile, bring 2 Tbsp. water and 1 Tbsp. of the remaining sugar to boil in saucepan, stirring constantly; cook and stir 1 min. or until sugar is completely dissolved. Pour over chocolate in medium bowl. Let stand 30 sec.; stir until chocolate is completely melted and mixture is well blended. Cool. Beat whipping cream in medium bowl with mixer on medium speed until soft peaks form. Fold whipped cream, in small batches, into chocolate mixture just until blended. Refrigerate 3 hrs.
• While chocolate mousse is chilling, cook remaining 1/4 cup water and 1/4 cup of the remaining sugar in medium saucepan over medium heat 2 to 3 min. or until sugar is dissolved, stirring constantly. Remove from heat. Stir in cranberries. Use slotted spoon to transfer cranberries to wire rack; let stand 1 hr. Roll cranberries, in small batches, in remaining 1/2 cup sugar until evenly coated with sugar; place in single layer on rimmed baking sheet. Let stand at room temperature until ready to use.
• Top cheesecake with chocolate mousse and sugared cranberries just before serving.

OUR BEST CHOCOLATE CHEESECAKE

Steps:

• Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
• Refrigerate cheesecake 4 hours. Top with strawberries just before serving.