Best 4 Cheesecake Factory Chocolate Mousse Cheesecake Recipes

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Indulge in the ultimate chocolate fantasy with the Cheesecake Factory's Chocolate Mousse Cheesecake. This heavenly dessert combines the richness of chocolate mousse with the creamy decadence of cheesecake, resulting in a symphony of flavors that will tantalize your taste buds. Get ready to embark on a culinary journey as we delve into the secrets of recreating this masterpiece in your own kitchen. With careful attention to detail and a few simple steps, you'll be able to impress your friends and family with this exquisite treat.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE MOUSSE CHEESECAKE RECIPE (CHEESECAKE FACTORY COPYCAT)



Chocolate Mousse Cheesecake Recipe (Cheesecake Factory Copycat) image

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

1 cup unsalted butter
4 cups chocolate cookie crumbs
6 oz finely chopped semi sweet chocolate
32 oz or four 8 oz packets, softened cream cheese
½ cup sour cream
1¼ cups sugar
2 tsp vanilla extract
5 large eggs
1 tsp gelatin
¼ cup cold water
2 tbsp boiling water
½ cup sugar
⅓ cup cocoa powder
1 cup whipping cream
1 tbsp vanilla
shaved Chocolate
Whipped cream

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



Chocolate Mousse Cheesecake image

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

½ cup chocolate cookie crumbs
1 pinch ground cinnamon
8 (1 ounce) squares semisweet chocolate
1 tablespoon butter
2 (8 ounce) packages cream cheese, softened
1 cup heavy whipping cream
1 teaspoon vanilla extract
⅔ cup white sugar
2 eggs, beaten
1 ½ tablespoons unsweetened cocoa powder
1 ½ cups water

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 BY TASTY



Chocolate Mousse Cheesecake Recipe by Tasty image

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

20 chocolate sandwich cookies
¼ cup brown sugar
7 tablespoons butter, melted
32 oz cream cheese, softened
4 oz semi-sweet chocolate chips
1 tablespoon cocoa powder
1 ½ cups sugar
2 teaspoons vanilla extract
4 eggs
1 ½ cups heavy cream
¼ cup powdered sugar
16 oz chocolate chips
2 cups heavy cream, hot

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!

CHEESECAKE FACTORY CHOCOLATE MOUSSE CHEESECAKE RECIPE - (3.7/5)



Cheesecake Factory Chocolate Mousse Cheesecake Recipe - (3.7/5) image

Provided by laurenandsonny

Number Of Ingredients 21

CHOCOLATE CRUST:
4 1/2 cups chocolate cookie crumbs
1 cup unsalted butter
CHOCOLATE CHEESECAKE FILLING:
2 (8-ounce) packages cream cheese
3/4 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
2 eggs
6 ounces semisweet chocolate, finely chopped
CHOCOLATE MOUSSE:
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/2 cup sugar
1 cup whipping cream
2 tablespoons boiling water
1/3 cup cocoa powder
1 tablespoon vanilla
GARNISH:
Shaved semisweet or bittersweet chocolate
Whipped cream, aerosol or homemade

Steps:

  • CHOCOLATE CRUST: Preheat the oven to 350°F. In a saucepan over medium heat, melt the butter. Remove the butter from the heat. Add the chocolate cookie crumbs to the butter and stir until all the crumbs are coated. Press the cookie crumb mixture onto the bottom and sides of a 10-inch springform pan. CHOCOLATE CHEESECAKE LAYER: Prepare the cheesecake. Use an electric mixer to combine the cream cheese with the sugar, sour cream and vanilla, until creamy. Whisk the eggs in a small bowl and then blend them with the cream cheese mixture, just enough to incorporate the eggs. In a small saucepan over low heat, melt the semisweet chocolate. Add the melted chocolate to the cheesecake mixture, stirring so that it is fully combined. Pour the cheesecake filling into the crust-lined pan and bake for about 12 minutes at 475°F, then turn the oven down to 350°F and bake for 50-60 more minutes or until the cheesecake top is lightly browned. CHOCOLATE MOUSSE In a small bowl, pour gelatin into the cold water and let it stand for a minute or two until it becomes soft, or "blooms." Add boiling water and stir until gelatin is completely dissolved. Cool slightly. In a medium bowl, stir together sugar and cocoa; Add the whipping cream and vanilla. Using an electric mixer, beat the mixture while scraping the bottom of bowl occasionally. When the mixture has thickened, add the dissolved gelatin and beat until well blended. Cool the chocolate mousse in the refrigerator until you are ready to assemble the cake. ASSEMBLE THE CHEESECAKE: When the chocolate cheesecake has cooled, spread the chocolate mousse on top and sprinkle with shaved chocolate. Serve with a topping of whipped cream.

Tips:

  • For a richer chocolate flavor, use dark chocolate or semisweet chocolate. It will help to give you that decadent taste.
  • Make sure to melt the chocolate slowly and gently, either in a double boiler or in the microwave in short intervals, stirring in between. Overheating the chocolate can cause it to seize up and become unusable.
  • Chill the mousse before assembling the cheesecake. This will help it to set properly and give it a smooth, creamy texture.
  • When making the chocolate ganache, use heavy cream instead of milk. This will give it a richer, more luxurious flavor.
  • To make sure the cheesecake is set properly, chill it in the refrigerator for at least 4 hours, or overnight.

Conclusion:

This Cheesecake Factory Chocolate Mousse Cheesecake is a decadent and delicious dessert that is perfect for any occasion. With its rich chocolate flavor, creamy mousse filling, and chocolate ganache topping, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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