Chocolate Mousse Cheesecake Recipe

5 6 8
Chocolate Mousse Cheesecake Recipe
Chocolate Mousse Cheesecake Recipe photo by Taste of Home
Publisher Photo

Chocolate Mousse Cheesecake Recipe

Read Reviews
5 6 8
Publisher Photo
"This is one of my favorite company desserts--it looks magnificent!" writes Karen Grant from Tulare, California. "Another easy way to decorate it is to cover the cheesecake with whipped cream, then add chocolate shavings and maraschino cherries to the top."
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1-1/2 cups chocolate wafers crumbs (about 24 crackers)
  • 1/3 cup finely chopped pecans
  • 2 tablespoons sugar
  • 1/3 cup butter (no substitutes), melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 2 eggs, separated
  • TOPPING:
  • 1 cup (5 ounces) semisweet chocolate chips
  • 5 tablespoons butter, cubed
  • 4 egg yolks
  • 1/4 cup confectioners' sugar
  • 2 tablespoons strong brewed coffee
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, whipped
  • Chocolate dessert decorations and whipped cream

Directions

In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. 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 mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth. Add egg yolks; beat on low speed just until combined. In a small mixing 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 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. 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. Yield: 12 servings.
Originally published as Chocolate Mousse Cheesecake in Taste of Home December/January 2004, p57

Nutritional Facts

1 slice: 396 calories, 29g fat (15g saturated fat), 161mg cholesterol, 242mg sodium, 32g carbohydrate (21g sugars, 2g fiber), 5g protein.

  • 1-1/2 cups chocolate wafers crumbs (about 24 crackers)
  • 1/3 cup finely chopped pecans
  • 2 tablespoons sugar
  • 1/3 cup butter (no substitutes), melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 2 eggs, separated
  • TOPPING:
  • 1 cup (5 ounces) semisweet chocolate chips
  • 5 tablespoons butter, cubed
  • 4 egg yolks
  • 1/4 cup confectioners' sugar
  • 2 tablespoons strong brewed coffee
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, whipped
  • Chocolate dessert decorations and whipped cream
  1. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. 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.
  2. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°.
  3. In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth. Add egg yolks; beat on low speed just until combined. In a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet.
  4. Bake for 25-30 minutes or until 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.
  5. In a microwave, melt chocolate and butter. 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. Yield: 12 servings.
Originally published as Chocolate Mousse Cheesecake in Taste of Home December/January 2004, p57

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Reviews forChocolate Mousse Cheesecake

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zmarie User ID: 1401063 272967
Reviewed Sep. 12, 2017

"Amazing- I altered the crust to reflect items I had on hand (almonds and chocolate graham crackers). And this was a hit! I will definitely be required to make it again!"

MY REVIEW
PghMomof2 User ID: 5943959 237079
Reviewed Nov. 10, 2015

"I am not a lover of coffee, so I replaced the coffee in the topping with Chambord to give it a raspberry flavor and it was delicious. I have made this cheesecake many times over the years and it is always a winner."

MY REVIEW
MakaylaMHughes User ID: 8525869 232293
Reviewed Sep. 4, 2015

"This is the best chocolate Mousse Cheesecake."

MY REVIEW
bidzybody User ID: 1048705 130655
Reviewed Oct. 11, 2014

"My family gets my holiday recipe book out in Nov. and pulls this recipe out so I don't "forget" to make it.

It is an annual tradition that we have this Christmas Eve. Best I have ever had!"

MY REVIEW
shellabe1974 User ID: 7201706 57076
Reviewed Apr. 8, 2013

"I followed the recipe very closely and Mine don't look like the one in the picture. The taste is good . The only change I made is I used chocolate teddy grahams for the crust."

MY REVIEW
AMWmomofsix User ID: 4493382 90308
Reviewed Oct. 16, 2009

"This cheese cake is wonderful. I will make this one again and again."

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