Looking to score points with your guests? Serve this chocolate mousse cheesecake pie for dessert and be a baking ROCKSTAR. They will adore it!
I first found this pie recipe on Pinterest. Though there were several chocolate desserts that caught my eye, this one was calling “Make me!” So I did! I must say, for my first time around, this isn’t as pretty as Mel’s is but oh my goodness does it taste AWESOME!
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Chocolate Layered Mousse Cheesecake Pie
~listed by layer~
~listed by layer~
2 T granulated sugar
4 T. butter, melted
1 pkg cream cheese, softened
½ cup granulated sugar
1 egg yolk
1 tsp vanilla
1 cup sour cream
1 cup heavy cream, divided
2 egg yolks
½ cup semisweet chocolate chips
¼ cup confectioners sugar (optional)
4 T. butter
¼ heavy cream
½ tsp. Vanilla
1 T. confectioners sugar
First make the CRUST
Preheat oven to 350°
Finely chop the chocolate wafer cookies in a blender.
Pour them into a mixing bowl.
Pour in melted butter.
Pour into pie pan and pat in around bottom and edges.
Bake for 10 minutes.
Remove from oven – refrigerate while you make the filling.
Reduce oven temperature to 325°
Blend together the softened cream cheese and granulated sugar till smooth, using a handheld electric mixer.
Add in egg and egg yolk plus vanilla – mix till combined.
Blend in sour cream.
Spread this cheesecake filling over the cookie crust and bake for 40-45 minutes till edges are set. The center should be slightly firm.
Remove pie from oven and cool completely.
Heat ½ cup cream in small pan till simmering.
Put egg yolks in small bowl.
Whisk rapidly, pouring in 2 T of the hot cream into the yolks.
Continue to whisk till they are combined.
Pour the egg yolk mixture into the saucepan containing hot cream, whisking quickly.
Turn the saucepan to medium-low heat, stirring constantly till the cream & egg mixture bubbles and thickens. Takes about 2 minutes.
Remove from heat.
Stir in chocolate chips, stirring till smooth and the chips are melted.
If sweeter taste is desired, add optional confectioners sugar at this time.
Cool the mixture to room temperature. (You will want to occasionally stir to prevent skin from forming.)
When the mixture is completely cool, beat the remaining ½ cup cream to stiff peaks and gently fold into chocolate mixture.
Spread the mousse onto the cheesecake layer and refrigerate.
As the pie chills in the refrigerator, make the ganache.
Combine butter and heavy cream in a saucepan on medium heat until the butter is melted and mixture simmers.
Put the chocolate chips in a small bowl.
Pour the hot cream mixture over the chocolate and stir until glossy and smooth.
Stir in vanilla and confectioners sugar.
Spread ganache over the mousse layer.
Refrigerate the pie until ready to serve – at least one hour.
Adapted from the recipe on Mel’s Kitchen Cafe