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Chocolate Mousse Cheesecake

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(total ratings: 5)
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Servings: 12-16
An easy cheesecake to make, and so delicious. Looks great topped with chocolate curls, or top each slice with a mixture of Cool Whip and Kahlua Coffee Liqueur.

For Crust:
1 cup graham cracker crumbs (or chocolate wafer cookie crumbs)
1/4 cup (1/2 stick/4 tbsp.) butter, melted

For Cheesecake Filling:
3 (8 oz.) packages cream cheese, softened at room temperature
1 can (14 oz.) sweetened condensed milk
4 large eggs
2 teaspoons vanilla extract
2 cups (12 oz.) semisweet chocolate chips, melted and cooled

Garnish (optional)
Cool Whipped mixed with Kahlua Coffee Liqueur
Chocolate curls

For Crust:
Mix together the graham cracker crumbs (or chocolate wafer cookie crumbs) and the melted butter. Place mixture firmly in bottom of a 9-inch springform pan.

For Filling:
Place all filling ingredients in a blender or food processor, blend or process until smooth. Pour into prepared crust. Bake at 300 degrees F (150 C) for one hour. Let cool at room temperature. Refrigerate cheesecake overnight before releasing sides of springform pan. Garnish cheesecake with chocolate curls, or top slices with Cool Whip mixed with Kahlua coffee liqueur, or decorate as desired.

Makes 12-16 servings.

Source: Ruth Goldman
Submitted By: Ruth Goldman
Date: October 1, 2003


Reviewer: Celine (France)
Reviewer: Nilushi abeysekera
Reviewer: Darlene Denney
This was the best chocolate cheesecake I've ever tasted. I used it for a wedding cake. Everyone loved it. Thank you so much for sharing this recipe. Mmmm good

Reviewer: lyn
best ever

Reviewer: Reshma Ghosh
A fantastic, easy recipe. I find condensed milk too sweet, so tried using half tin of condensed milk and substituted the rest with sweetened cream. Have tried variations putting dark rum and it tastes very good. Since I live in India, and it's quite hot here, I bake it for only 45 minutes and it comes out very well.


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