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Rich Chocolate Mousse Cheesecake

 Rich Chocolate Mousse Cheesecake
As if cheesecake wasn't enough of an indulgence, this version also features irresistible chocolate mousse. It's a delightful, do-ahead dessert for special occasions.—Julie Dunsworth, Oviedo, Florida
12 ServingsPrep: 2 hours Bake: 30 min. + chilling


  • 1-1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons baking cocoa
  • 1/3 cup butter, melted
  • 12 ounces cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 3 teaspoons coffee liqueur
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 4 egg yolks
  • 3/4 cup 2% milk
  • 1/3 cup sugar
  • 1-1/2 teaspoons instant coffee granules
  • 4 ounces semisweet chocolate, chopped
  • 1 tablespoon light rum
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract, divided

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Rich Chocolate Mousse Cheesecake (continued)

Ingredients (continued)

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 5 ounces dark chocolate candy coating, chopped
  • 5 ounces white candy coating, chopped


  • In a small bowl, combine the cracker crumbs, sugar, cocoa and butter;
  • press onto the bottom of a greased 9-in. springform pan. Bake at
  • 350° for 10 minutes. Cool on a wire rack.
  • For cheesecake: In a large bowl, beat cream cheese and sugar until
  • smooth. Add eggs; beat on low speed just until combined. Add the
  • sour cream, vanilla and coffee liqueur; beat just until combined.
  • Pour over crust. Place pan on a baking sheet.
  • Bake for 30-35 minutes or until center is almost set. Cool on a wire
  • rack for 10 minutes. Carefully run a knife around edge of pan to
  • loosen; cool 1 hour longer. Refrigerate until completely cooled.
  • For mousse and topping: In a small bowl, sprinkle gelatin over water;
  • let stand for 1 minute or until softened. In a small saucepan,
  • combine the egg yolks, milk, sugar and coffee granules. Cook and
  • stir over medium heat until mixture reaches 160° or is thick
  • enough to coat the back of a metal spoon.
  • Remove from the heat; whisk in gelatin until dissolved. Stir in the
  • chocolate, rum and 1/2 teaspoon vanilla until chocolate is melted.
  • Pour into a small bowl. Set the bowl in a larger bowl of ice water;
  • stir occasionally until thickened.
  • Meanwhile, in a large bowl, beat cream until it begins to thicken.
  • Add confectioners' sugar and remaining vanilla; beat until stiff
  • peaks form. Fold half of cream into mousse mixture; spread over
  • cheesecake. Top with remaining cream. Cover and refrigerate
  • overnight.
  • For chocolate curl garnish: In a microwave, melt dark chocolate candy
  • coating; stir until smooth. Spread a thin layer over baking sheet
  • and drag a fork through chocolate. Let stand at room temperature
  • until set.
  • Repeat with white candy coating; carefully spread over dark candy
  • coating. Let stand at room temperature just until set. Holding a
  • dough scraper or sturdy metal spatula at a 45° angle, scrape
  • over the top of the chocolate to form striped curls. Decorate cake
  • with curls. Yield: 12 servings.

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Rich Chocolate Mousse Cheesecake (continued)

Nutritional Facts: 1 slice equals 677 calories, 47 g fat (30 g saturated fat), 218 mg cholesterol, 230 mg sodium, 57 g carbohydrate, 1 g fiber, 8 g protein.