Chocolate Mousse Cheesecake
Some people can get intimidated when making a cheesecake recipe. There is no need to be. Just take your time and follow the instructions. The most import tool you will be using for this recipe is the spring form pan. It is crucial that you use this!
Ingredients Needed For Chocolate Mousse Cheesecake
Here’s what you’ll need to grab at the store if you don’t already have it:
- chocolate graham crackers
- butter, melted
- semisweet chocolate
- cream cheese, softened
- heavy whipping cream
- white sugar
- cocoa powder
- white frosting
- chocolate frosting
Tips For Making The Perfect Cheesecake
- This recipe calls for regular cream cheese and heavy whipping cream. We’d suggest against using reduced fat or fat free versions of these ingredients. Come on! You only live once!
- Make sure you soften the cream cheese before adding it into the recipe. In fact, you want all the ingredients to be as close to room temperature as possible. This helps them blend up smoothly to get that creamy cheesecake we all love.
- Avoid opening the oven during cooking. Drafts can cause cracks!
- You’ll know the cheesecake is done when you see the middle jiggle a bit when you shake or tap the pan.
- It’s not a bad idea to line the bottom of your springform pan with aluminum foil so that it is easier to get the cheesecake out and onto a platter when finished cooking.
Variations To Chocolate Mousse Cheesecake
- While we use chocolate graham crackers for this recipe, you could certainly use Oreo. Just put them in the food processor (cream filling and all). Alternately, you can also use regular graham crackers to ease up on the chocolate a bit.
- We top our Chocolate Mousse Cheesecake with a combo of white and chocolate frosting. It’s awesome. But if topping cheesecake with frosting really isn’t really your thing, you could certainly top it with homemade whipped cream.
- I’m sure none of your friends or family would have a problem if you topped this cheesecake with some mini-chocolate chips!
Chocolate Mousse Cheesecake Recipe
- 3/4 cup finely crushed chocolate graham crackers about 5 large graham crackers
- 3 tablespoons butter melted
- 8 ounces semisweet chocolate
- 1 tablespoon butter
- 2 bricks 8 ounces each, cream cheese, softened
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- 2/3 cups white sugar
- 2 tablespoons cocoa powder
- 1 egg
- half a tub white frosting
- half a tub of chocolate frosting
Place a 9x13 baking pan full of water on the bottom shelf of the oven. Leave the shelf above open for baking the cheesecake. Preheat oven to 325 and grease an 8" springform pan.
Mix together graham crackers and melted butter. Spread into the bottom of prepared pan and press firmly with the back of a spoon. Refrigerate while making the filling.
In a small bowl, add chocolate and butter.
Microwave for 1 minute on 50% power and stir well. Repeat, microwaving in 1 minute increments and stirring after each addition until completely melted and smooth.
Add cream cheese to a large mixing bowl and beat well. Pour in chocolate and beat well.
Add cream, vanilla, sugar, cocoa powder and egg. Beat well, scraping down the sides halfway through.
Pour batter into pan, on top of crust. Smooth. Bake for 60-70 minutes or until there's about a 2" jiggly center.
Remove from oven and cool completely before refrigerating overnight.
Mix frosting together. Place into a piping bag fitted with a tip. Pipe onto the cheesecake. Slice to serve.