It’s here! Cake Friday!!
I’ve been at home all week with my little guy. He just had his tonsils out so my days have been filled with lots of popsicles and snuggles. I’ve also had lots of time to figure out what I was going to make for Friday night. We’ve got big plans once again for pajama pants and couch time. It’s a perfect evening if you ask me!
This is my favorite cheesecake of all time, forever and ever! It starts out with a chocolate pecan base, a creamy cheesecake center and a smooth chocolate mousse topping.
There are a few steps in making it but the whole thing comes together pretty easy. Just some cooling time in between the last two layers.
For this recipe I used a 7 inch Springform to create more height but you can use up to a 9 inch pan with the same baking time. If you’re looking to impress this Chocolate mousse cheesecake is it!
- ¼ cup pecans
- 1½ cup chocolate crumbs
- 2 tbsp sugar
- ⅓ cup melted butter
- 2 packages cream cheese, room temperature
- ½ cup sugar
- 1 tsp lemon juice
- 1 tsp vanilla
- 2 whole eggs
- 1 cup semi sweet chocolate chips
- ¼ cup butter
- 3 egg yolks
- ¼ cup sugar
- 2 tbsp strong coffee
- 1 tsp vanilla
- ½ cup heavy cream - whipped
- Preheat the oven to 325
- In a food processor run the pecans through until they become finely chopped. Add the remaining ingredients and pulse until a sandy texture. Press the mixture in the bottom and up the sides of a Springform pan. Bake for 8 minutes
- In the bowl of a stand mixer, cream the cheese and sugar together until light and fluffy. Add the lemon juice, vanilla and eggs. Mix until well combined. Pour the mixture over the crust and bake for 40 minutes. Cool completely in the fridge before topping with the mousse layer.
- For the mousse layer, melt the chocolate chips and butter in a medium sauce pan. In a separate bowl whisk together the egg yolks, sugar, coffee and vanilla. Stir a few tablespoons of chocolate in the egg mixture to bring up to temperature. Add the eggs into the sauce pan and stir over low until you reach 160 degrees. Place the pan in ice water to cool, about 2-3 minutes.
- Whip the cream and gently fold into the chocolate. Smooth the mousse over the cheesecake and refrigerate until set.