Chocolate Mousse Cheesecake

Total Time Prep: 30 min. Bake: 55 min. + chilling
Yield 16 servings
This copycat Cheesecake Factory chocolate mousse cheesecake is so rich and creamy that you're going to want to make it as often as possible.

Ingredients

  • 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 12 ounces semisweet chocolate, melted and cooled
  • 1/4 cup baking cocoa
  • 4 large eggs, room temperature, lightly beaten
  • MOUSSE:
  • 2 teaspoons unflavored gelatin
  • 1 tablespoon cold water
  • 4 ounces semisweet chocolate, chopped
  • 3 cups heavy whipping cream, divided
  • 1/2 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • Chocolate shavings, optional

Directions

  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
  4. Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  5. After cheesecake is refrigerated overnight, for mousse, in a small saucepan, sprinkle gelatin over 1 tablespoon cold water; let stand 1 minute. Cook and stir over low heat until gelatin is completely dissolved; remove from heat.
  6. In top of a double boiler or a metal bowl over barely simmering water, combine chopped semisweet chocolate and 1/2 cup cream; cook and stir until smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool to room temperature.
  7. In a large bowl, beat remaining 2-1/2 cups cream, confectioners' sugar and vanilla until stiff peaks form. Fold 2 cups whipped cream mixture into cooled semisweet chocolate; spread over cheesecake. Cover and refrigerate cheesecake and remaining whipped cream mixture until mousse is set, 25-30 minutes.
  8. Remove rim from pan. Garnish with remaining whipped cream mixture and, if desired, chocolate shavings.

Nutrition Facts

1 piece: 694 calories, 52g fat (31g saturated fat), 162mg cholesterol, 293mg sodium, 51g carbohydrate (42g sugars, 3g fiber), 10g protein.

The Cheesecake Factory's chocolate mousse cheesecake is a special-occasion dessert that is worth the effort. Rich cheesecake is topped with silky chocolate mousse and whipped cream for a decadent chocolate delight. —Taste of Home Test Kitchen
Recipe Creator