Chocolate Mousse Cheesecake Pie

This pie is sinful. It is decadent. And rich. And kinda, sorta completely over-the-top. And I should apologize to you for sharing it and ruining any forthcoming calorie reductions (on your part, not mine!). So I’m sorry. But not really.

I’ve had the idea for this pie swirling around in my head for a while after hypothesizing that cheesecake could be made even more divine if added upon by a layer of chocolate mousse and then glorious ganache.

Chocolate Mousse Cheesecake Pie

I’m happy to report that my theory is correct and has been scientifically proven and is statistically significant (whatever that means). In fact, remember when I told you that my 7-year old decided he was going to go a whole year without treats? And then, like, the next day, I reported that his resolution ended and cookie dough fudge (to be shared shortly) was the culprit? Well, if you want to know the full story, after the cookie dough fudge debacle, he resoluted again to go without treats. And was ultra-committed, until this chocolate mousse cheesecake pie appeared after dinner the next day. He was undone. (I felt mildly guilty but what’s a girl to do when she has so many recipes to try?) In the end, when asked if the pie was worth it, he smugly replied, “Oh, yeah” and has since requested it for his birthday dessert next year (and recommitted to eating treats, in moderation, of course).

I agree with Walker. It’s worth it. If you are looking for a last-minute addition to your Thanksgiving dessert table, this might be the one!

Chocolate Mousse Cheesecake Pie

One Year Ago: Brazilian Feijoada {Slow Cooked Pork and Black Bean Stew}
Two Years Ago: Pumpkin Cobbler
Three Years Ago: Pumpkin Cream Cheese Muffins

Chocolate Mousse Cheesecake Pie

Yield: Serves 8

Chocolate Mousse Cheesecake Pie

Ingredients

    Crust:
  • 24 Oreos, or other chocolate sandwich-type cookie, crushed
  • 5 tablespoons butter, melted
  • Cheesecake Filling:
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • Mousse:
  • 1 cup heavy cream, divided
  • 2 egg yolks
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup powdered sugar (optional for sweetness)
  • Ganache:
  • 1/2 cup semisweet chocolate chips
  • 4 tablespoons butter
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla
  • 1 tablespoon powdered sugar

Directions

  1. Preheat the oven to 325 degrees F.
  2. For the crust, combine the crushed Oreo cookies and the melted butter. Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate. Refrigerate while you make the filling.
  3. For the filling, with a handheld electric mixer or in the bowl of a stand mixer, blend together the softened cream cheese and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and mix until combined. Blend in the sour cream. Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm (a little softness is ok but you don't want it to be really jiggly). Remove the pie from the oven and let it cool completely on a wire rack.
  4. For the mousse, heat 1/2 cup cream in a small saucepan until just simmering. Place the egg yolks in a small bowl. Whisking vigorously, pour a couple tablespoons of the hot cream into the egg yolks and continue whisking until completely combined. Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking quickly the whole time, and return the saucepan to medium-low heat, cooking while stirring constantly, until the cream/egg mixture bubbles and thickens, 1-2 minutes. Remove from the heat and stir in the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted. If you used a darker chocolate and would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar. Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top. When completely cool, beat the remaining 1/2 cup cream to stiff peaks and gently fold into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate.
  5. While the pie chills, make the ganache by combining the butter and heavy cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until glossy and smooth. Stir in the vanilla and powdered sugar. Spread the ganache over the mousse and refrigerate the pie until ready to serve (at least an hour - the pie can be made up to a day in advance).
http://www.melskitchencafe.com/chocolate-mousse-cheesecake-pie/
Recipe Source: crust, filling and ganache from Mel’s Kitchen Cafe, mousse adapted from Betty Crocker

69 Responses to Chocolate Mousse Cheesecake Pie

  1. Kim in MD says:

    Oh my gosh, Walker has good taste! I was going to make a pumpkin cheesecake for Thanksgiving (I was hoping you would post the recipe you said you had perfected!), but I am going to make this cheesecake instead. Cheesecake, chocolate mousse and chocolate ganache? Yes, please! :-)

    Melanie- do you think I can make this ahead and freeze it? I know the cheesecake and the ganache will freeze well, but I’m not sure about the chocolate mousse?

  2. twisterfish says:

    Onto the Thanksgiving day menu this goes.

  3. Clarissa Meegan says:

    I was just on your site searching for my Thanksgiving Menu (of course you’d be my go-to source!!!) and this recipe popped up this morning…which will also be added to my cooking list. Thanks Mel!

  4. Teresa R. says:

    Oh my! I think this pie will be going with us to Thanksgiving Day dinner at my mom’s!

  5. Debora Cadene says:

    OMG. I think I just drooled on my key board. I’m pretty sure I’d make noise eating this dessert..thank you for sharing it with us.

    Debbie.

  6. Oh my gosh, that sounds rather delicious. I’m British, so we don’t celebrate Thanksgiving, but that will definitely be made one day in my house.
    If it works, do you mind me placing it on my own baking blog, with a link back to your blog?

  7. Jennifer Paulk says:

    Will be giving this one to my granddaughter (she is 17) a avid baker to make for Christmas dessert. Thanksgiving dessert is already planned. I must say Mel, this one does look sinful! Thanks!!

  8. Michelle H. says:

    I’ve been trying to find a way out of making apple pie (my least favorite thing to bake ever!) and was leaning towards chocolate cream but I think we have a winner now!

  9. Jackie says:

    This totally looks like something I would order at the Cheesecake Factory!

  10. Stacy K says:

    Ok, I know I’m repeating past posts, but my first thoughts were OH. MY. GOSH!! I pulled up my internet at work (and I’m sure like many of your faithful followers, your website is my homepage) I wanted to go instantly to my boss and claim sick, just so I could go home to make this (after stopping at w-mart for neccessary ingredients of course!) This is what I’m making for my husband’s birthday Friday. :)

  11. Kim says:

    OUT OF THE PARK!! So very excited to get this one made (and eaten) for Thanksgiving!! Calories and sugar and all!! WOW–quick question, do you think it would be ok in springform pan? Gonna try it!!

  12. Jamy says:

    Oh. My. Gosh. This looks INCREDIBLE!!!!!!!!!! I loved your chocolate pie (even though every one else thought it was too rich) so this has my name written ALL over it!!!!!!!!!!!!!!!!!

  13. Valerie A. H. says:

    Good gravy!! I need to make this! Thanks for the recipe Mel! Have a wonderful Thanksgiving in your new home!

  14. Mel says:

    Kim – I’ve been testing out pumpkin cheesecake recipes but just didn’t get one tried-and-true in time! You are right that the cheesecake, crust and ganache will freeze fine. I can’t say 100% sure on the mousse. I’ve frozen another recipe for mousse before and it turned grainy after defrosting. You could definitely freeze the baked cheesecake, though, and top with the mousse and ganache the day of serving.

  15. Mel says:

    Kim – I actually scaled down the recipe in my head because I decided I wanted to make it in a pie dish instead of a springform. So the short answer is yes, it probably would be ok in a springform but you might need to make some modifications as you go along.

  16. Bart says:

    Yum. I will be asking Ashli to make this for me soon. Or have her wait until next fall so she can buy all the ingredients from the new Costco here in Green Bay …. Wait! Have I said too much?? Oops. Miss you guys!

    P.S. I am willing to increase my original offer by 50k. I await your reply.

  17. Jenny says:

    Ummmmmmmmmmm, YES!!! Need I say more. ;) Will be making this for Thanksgiving!!! Thank you for this irresistible looking recipe.

  18. Maria says:

    You have me drooling! I must make this ASAP!

  19. Emily says:

    Do you by chance know how many cups 25 crushed Oreos make? I would love to make this for Thanksgiving but we have some friends that are gluten-free and can’t eat Oreos, so I’ll need to substitute that with something else. Thanks!

  20. Mel says:

    Emily – hmmm, that’s a good question! I’d say probably about 2 cups??

  21. Sandra says:

    I decided that one of the things that I would this Thanksgiving week,is say thank you to all of the wonderful bloggers that I follow – so,thank you! :-)

    May you and your family have a wonderful Thanksgiving!

    Sandra Jensen

    Sent from my iPad

  22. grace says:

    ganache is just a beautiful word that oozes right out of the mouth. it doesn’t hurt that it defines a rich and luxurious waterfall of chocolate. :)

  23. Shar Mitchell says:

    I’m making your stuffing recipe for thanksgiving and just noticed that the artisan bread I bought is sourdough…will that make a difference?

  24. Wendy says:

    Oh crap. I need that in my mouth.

  25. Karah says:

    OMG…this pie is AMAZING!!!!! thanks for sharing the recipe! Perfect timing for the holidays!!!!

  26. Rachel Moody says:

    Okay, I have a question (surprised? no. This is me!). I made this delectable little pie for Thanksgiving and heaven help me…SO good!!! However, I could NOT find a DEEP pie dish. So, I had to use just normal ol’ glass pie dishes. I wasn’t sure how much Cheesecake to put in at first to make all the other stuff fit….long story longer…I did 2 pies and used 32 Oreos, 1 recipe of Cheesecake and 2 recipes of mousse and ganache. I was going to do just 1 recipe of mousse, but when it barely covered the cheesecake layer, I decided to do two of them. It still turned out wonderful and everyone loved it, but I want a deep pie dish so I can make it the way it is supposed to be made! Or, to know how to modify correctly for a shallow dish. I’m in love and will make this forever more!

  27. Mel says:

    Hi Rachel – I’m glad it worked out. To be honest, I’m not sure how to modify for a shallow dish so I’m not much help. It sounds like your modifications worked great!

  28. Darla Bergey says:

    I made this for Thanksgiving dinner. I do have to say it was one of the best desserts I ever tasted! Thanks for sharing!

  29. Jill F says:

    I made this for Thanksgiving since I have a daughter who doesn’t like pumpkin pie. It was to die for. Husband and boys went after it instead of the pumpkin and all agreed it is a keeper. Thank you!!!

  30. Heather says:

    I made this and everyone loved it. I did it in a spring form and it worked well as is. I also used Greek yogurt instead of sour cream. It was delicious! Thanks Mel.

  31. Susannah says:

    Hi Mel, do you add the powdered sugar to the moose? I know it says optional, but I’m just wondering what you prefer. Thanks!

  32. J Kelley says:

    Sooooooooooooo good. I made this for Thanksgiving and two days later my sister stopped by to see if there was any left.

  33. Mel says:

    Hi Susannah – I add the powdered sugar if I use bittersweet chocolate. If it’s semisweet chocolate, I don’t add it (but that’s just my personal preference since I like deep, dark chocolate).

  34. Laura says:

    I made this for Thanksgiving and it was a hit! Even though I bake quite a bit, I admit that I don’t own a pie pan, nor have a food processor and loose patience trying to make crusts- so I cheated and just bought a pre-made crust. The only problem I encountered was the pie was almost too full – I had to keep wiping ganache that was spilling off the sides.

    But overall, this recipe is wonderful and I am already drooling over thinking about the next time I am going to make this!

  35. Karen says:

    This has been on my mind since you posted it, so I took the day off work today and am making this for dinner tonight. (Don’t worry, I had other reasons to take off work, but this would probably be a good reason even if it was the only one.). :)

    Thank you for all the delicious recipes you share!
    Karen

  36. Stacie A. says:

    This pie was fabulous! It was devoured within ten minutes of me putting it out on Thanksgiving! My husband didn’t even get to try any, and I made it mainly for him since he’s not a regular pie crust lover. So I guess I’ll just have to make it again… yum!

  37. [...] spotted this on Pinterest the other day, and then found a similar recipe over at Mel’s Kitchen Cafe. I knew, without a doubt, I would be making this for Thanksgiving.  Because after all, my family [...]

  38. Emilee Keyes says:

    Thanks again Mel! You have once again won over the heart of my teenager. I can not even begin to express how grateful I am for all of your hard work.

  39. Geralyn says:

    My daughter and I made this together for my birthday today. It was very well received by all, especially this chocoholic birthday girl. Thank you for a wonderful recipe. Will definitely make again!

  40. Hallie says:

    This looks great!! Can I make this ahead of time and freeze it??

    • Mel says:

      Hallie – I think someone else asked the same thing above in the comments. I’ve never frozen it but if I did, I’d freeze it before adding the ganache. Then add the ganachea after the frozen cheesecake has defrosted.

  41. Tammy says:

    This is to die for. I made it for guests last night and one of them ate 3 slices! Thanks!

  42. Tammy says:

    P.S. I made it in a store-bought Oreo crust and it worked just fine (twice).

  43. eve11 says:

    This may be a dumb question but do you just use the cookie parts of the oreo cookies or do you use the filling in the crust too? I have some gluten free versions and am not sure whether to just use the cookie part or use everything.

  44. eve11 says:

    Ah, never mind, I googled how to make an oreo crust and it gave me the answer. All parts of the cookie in use!

  45. Laura says:

    I went ahead and made this whole pie, and since we were travelling 2 hours with it, I just stuck the whole finished product in the freezer. Because it was frozen, I didn’t put it on ice or anything on our trip, and when we got to our destination it was ready to eat, and still chilled. I didn’t have the mousse layer get grainy. The only thing was there was a tiny bit of condensation on the ganache, but I will deal with that any day!

  46. Tricia` says:

    I hosted my grandson’s birthday party this last Saturday & served this delicious dessert along with the birthday cake. It was delicious! Almost everyone (except my grandson who doesn’t eat chocolate) raved how wonderful this dessert is. I will definitely make this again. Thanks for the recipe.

  47. Katie says:

    For the crust do you use the whole oreo, or do you scrape off the frosting and just use the cookie part? Can’t wait to make it and eat it!

  48. Sheila says:

    I made this cheesecake for a family birthday dinner for my daughter last night. It was sinful and oh, so over the top! My family was totally amazed and my daughter tentatively asked if I had really brought this cheesecake at the Cheesecake Factory. Shamefully, I basked in the glory of the moment. My “five minutes of fame” came through a homemade cheesecake as they begged me to make it again soon. :-) I credit you, Mel, for these precious, memorable moments of special family time together.

  49. Audrey says:

    A friend gave me a recipe from your site a few weeks ago and I’m officially hooked. I’ve never followed a blog before yours, but the recipes and your comments are so fun to look at and try! I made this a week ago and it was SO good! Tonight I made it again but adapted it to be a peppermint cheesecake. I used candy came Oreos in the crust, added Andes peppermint baking chips to the cheesecake layer, added slightly under 1/2 teaspoon peppermint extract to the mousse and used white chocolate instead of dark. I did the ganach as normal, but topped it off with a few more Andes and it was fantastic!! I will be doing it again for thanksgiving and probably Christmas too. Thanks again for the great blog!

  50. Shanna says:

    My friend made this for me after I had a baby in February and it was so amazing that I think I ate all but three slices of it myself within two days! I had it for breakfast, lunch, dinner and snack. It probably set me back a whole month on my quest to lose the baby weight! Haha! Totally worth it! I’ve been wanting to make it ever since, but I haven’t done it because I know I’d eat the whole thing again. Luckily, Thanksgiving is tomorrow so I’ll be forced to share! Haha. Seriously. This is amazing. Like my favorite dessert ever.

  51. Valerie says:

    this pie looks incredible! i have the same concern as Kim above, and only have shallow pie dishes. can you please tell me what the height of the dish you used was? i would really appreciate it, thanks :)

  52. Valerie says:

    Thanks! I just checked and it said that the height is 1.8 inches.

  53. Valerie says:

    this dessert was incredible, everyone loved it! the mousse came out a bit thinner that i would have liked, but other than that – it was great!

  54. Nadia says:

    WOW! This recipe is absolutely fantastic! I took it to a party yesterday and someone told me that this was right up there with their favorite dessert of all time. I got absolutely rave reviews and gosh I loved it! Your recipes are phenomenal Mel! Thanks for another winner :)

  55. Melanie says:

    yum yum yum yum yum yum yum. Seriously. I brought this to a Pie Social last week, and it was awesome! I don’t have a deep-dish pie plate, so I made it in a springform pan, and it worked great. I didn’t have to modify it at all. I don’t love Oreos, so next time I want to try a different crust like Pecan Sandies or some kind of nut/butter/flour concoction. Either way I will definitely be making it again. Thanks so much!

  56. […] it with me:  Chocolate Mousse Cheesecake Pie. Makes you smile, doesn’t […]

  57. Kelly says:

    I’ve never made an Oreo cookie crust. Do I leave the filling in or get rid of it before crushing?

  58. […] Chocolate Mousse Cheesecake Pie […]

  59. Deb says:

    Everyone loved this when I made it for Thanksgiving! I’m going to make it again for an up coming family reunion and wondered how long before hand you think I could make it? We have to travel, and making it in advance would be a lot easier!

    • Mel says:

      Deb – As long as it stays cool, this could definitely be made 2 days in advance. Also, someone else commented that they froze it before a trip and it defrosted well. It just had a little bit of condensation on the ganache, so that is something to consider as well.

  60. Amanda says:

    As always, your recipes never fail me. This was amazing!!

  61. Lindsay says:

    I made this for Mother’s Day yesterday. My mom loved it, and so did I!

    Will probably make again next time I need a dessert for a party or gathering.

  62. Torey says:

    Question- from start to finish how long does this usually take? I plan on making it tomorrow for a dinner- but I will only have about 3 hours to bake. Do you think that will be enough time?

    • Mel says:

      Torey – You would be really tight on time with only three hours because there is a lot of cooling time involved. You could make some of the components tonight if you have time and finish and assemble tomorrow. Good luck if you try it!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.