Velvety dark chocolate cheesecake, wrapped in a fudgy brownie crust, and topped with a layer of chocolate mousse. It's everything you love about The Cheesecake Factory's Godiva Chocolate Cheesecake - but you can make this copycat recipe at home!
If you're someone who believes there's no such thing as too much chocolate, this cheesecake is going to blow your mind. This decadent creation features a rich, fudgy brownie base, a creamy, dark chocolate cheesecake layer, and a luscious chocolate mousse on top, all made with velvety Godiva chocolate.
Sounds like heaven? It sure tastes like it. And since you all have been loving my copycat Cheesecake Factory dessert recipes so much lately - I thought I'd try my hand at recreating this one too!
This chocolate cheesecake Is...
- A Chocolate Lover's Dream: With layers of chocolate brownie, chocolate cheesecake, and chocolate mousse, this dessert is a chocolate overload!
- Perfect for Special Occasions: Whether it's a birthday, holiday, or just a weekend treat, this cheesecake is guaranteed to impress guests.
- Totally Worth the Effort: While it takes a bit of time to prepare, the payoff is a stunning, restaurant-quality dessert that you'll be proud to serve. And it's fun too!
Key Ingredients & Substitutions
Here are a few of the most important ingredients in the recipe - plus some tips and substitutions, if needed.
Godiva Dark Chocolate: This is the foundation of the cheesecake's rich, chocolatey flavor. While Godiva is recommended for that signature taste, you can substitute with another high-quality dark chocolate if needed.
Cream Cheese: The star of any cheesecake! Make sure it's softened to room temperature for a smooth, creamy texture.
Sour Cream: The cheesecake batter calls for sour cream, like most cheesecake recipes. If you prefer, you can substitute plain Greek yogurt here.
Cocoa Powder & Vanilla Extract: These add big flavor to the cheesecake, and using a high quality brand here will make a big difference in flavor.
Cream of Tartar: A critical ingredient in the chocolate mousse, the cream of tartar is what helps those egg whites stiffen and stand up into a mousse! In a pinch, you use lemon juice as a substitute, but I don't find it to work as well.
Helpful Tips
Use Room Temperature Ingredients
Make sure your cream cheese, eggs, and sour cream are at room temperature before you start baking. This ensures a smooth, lump-free cheesecake batter, and lessens the chance of your cheesecake cracking in the oven.
Don't Overbake
The cheesecake should be slightly wobbly in the center when it's done. Overbaking can cause cracks, but don't worry if it does crack - the mousse on top will cover any imperfections!
Cool Gradually
After baking, let the cheesecake cool in the oven with the door open for an hour. This lets the cheesecake cool down more slowly, and helps prevent it from cracking due to sudden temperature changes.
Chill Time is Key
This cheesecake needs at least 6 hours in the fridge (overnight is best) to fully set. Be patient-it's worth the wait!
Fold the Mousse Gently
When folding the whipped egg whites and cream into the chocolate mixture, do so very gently to avoid deflating the mousse. This keeps it light and airy.
Variations
- White Chocolate Godiva Cheesecake: Swap the dark Godiva chocolate in the cheesecake and mousse layers for white Godiva chocolate for a lighter, sweeter spin on the original.
- Mocha Godiva Cheesecake: Whisk 1-2 tablespoons of instant espresso powder into the cheesecake batter to deepen the chocolate flavor with a subtle coffee note.
- Raspberry Swirl: Drop spoonfuls of raspberry preserves over the cheesecake batter before baking and swirl with a knife for a fruity contrast to all that chocolate.
- Toasted Nut Crust: Fold ½ cup of toasted, finely chopped hazelnuts or pecans into the brownie crust batter for extra crunch and flavor.
- Mini Cheesecakes: Divide the crust, cheesecake, and mousse layers among a lined muffin tin for individually portioned mini cheesecakes - just reduce the bake times and keep an eye on them.
- Peppermint Mocha (Holiday Twist): Stir ¼ teaspoon of peppermint extract into the mousse and garnish with crushed candy canes for a festive version that's perfect for the holidays.
Serving Ideas
This cheesecake is rich enough to be the star of the table all on its own, but a few finishing touches make it feel extra special. Top each slice with a dollop of fresh whipped cream, a dusting of cocoa powder, or a few shavings of Godiva chocolate for a bit of added elegance. A handful of fresh raspberries or strawberries on the side adds a bright, tart contrast to all that dark chocolate.
Because it's so decadent, small slices go a long way - this is a great dessert to serve after a dinner party or holiday meal, alongside a cup of hot coffee or espresso to cut through the richness. It also makes a showstopping birthday cake alternative for the chocolate lover in your life.
Storing & Freezing
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Since the mousse layer is soft, it's best to chill the cheesecake until fully set before slicing, and to keep it covered so it doesn't pick up other odors from the fridge.
This cheesecake also freezes well. Slice it first, then wrap each piece tightly in plastic wrap followed by a layer of foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving - avoid thawing at room temperature, since the mousse topping can lose its texture. There's no need to reheat it; simply let it come to a cool, refrigerator-cold serving temperature and enjoy.
More Sweet Treats
If you love this Cheesecake Factory Chocolate Cheesecake, be sure to check out these other delicious ideas:
- Cheesecake Factory Cookie Dough Cheesecake
- Cheesecake Factory Pumpkin Cheesecake
- Cheesecake Factory Oreo Cheesecake
Recipe
Copycat Cheesecake Factory Godiva Chocolate Cheesecake
Ingredients
For the crust/brownie bottom:
- 4 oz. godiva dark chocolate
- ½ cup butter
- ¾ cup sugar
- 3 large eggs
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
For the cheesecake:
- 12 oz. dark godiva chocolate
- 3 8 oz. bricks cream cheese softened
- 1 cup granulated sugar
- 5 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- ½ cup sour cream
For the mousse:
- 4 oz. godiva dark chocolate
- 1 tablespoon butter
- 3 large eggs separated
- ¼ teaspoon cream of tartar
- ¼ cup sugar
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
For the crust/brownie bottom:
- Preheat the oven to 350 F. Grease a 9" springform pan and set aside.
- In a medium microwave safe bowl, melt together the chocolate and butter in 30 second increments, stirring after each, until smooth.
- Stir in the sugar, followed by the eggs, one at a time. Mix in the vanilla.
- Stir in the cocoa powder until fully combined, then transfer to the prepared pan.
- Bake in the preheated oven for 10-15 minutes, or until the brownie has formed a crust.
- Allow to cool.
For the cheesecake:
- Melt the chocolate in 30 second intervals in the microwave, stirring after each, until the chocolate is melted and smooth; set aside to cool
- In a large bowl, cream together the cream cheese and sugar until smooth. Add the eggs and vanilla, one at a time, scraping down the bowl and mixing well in between each addition.
- Add the sour cream and stir to combine. Add the cocoa powder and mix well. Mix in the melted chocolate and stir until the batter is a uniform brown color.
- Pour the batter into the pan with the brownie crust, then return to the oven and bake for 50 - 65 minutes, or until the edges are set and the center wobbles slightly.
- Allow to cool for 1 hour in the oven with the door open, then remove from the oven and allow to cool completely. Transfer to the fridge to chill for at least 6 hours or overnight.
For the mousse:
- In a medium pan over low heat, melt the chocolate and butter until smooth, allow to cool slightly, then add the egg yolks and whisk until smooth.
- In a separate bowl, whip the egg whites until foamy, then add the cream of tartar and whip until stiff peaks form. Fold into the melted chocolate mixture.
- In a separate bowl, whip the heavy cream and granulated sugar until stiff peaks form.
- Gently fold into the chocolate mixture. Stir in the vanilla.
- Spread the mousse evenly over top of the cheesecake with the sides still on the pan. Allow to chill for at least 2 hours to set.
- Remove the sides of the pan and garnish each slice with whipped cream and a piece of godiva dark chocolate.
Nutrition
Nutrition details are an estimate, per serving.
Beth says
Is there no flour in the brownie crust?
Nicole says
No flour!
Lorrie says
A bit of work - but this was so good.
Sarah says
Thank you!!! This was a hit for Christmas! I ended up using slightly less chocolate in the crust and mousse, still tasted great. Not as rich as the Cheesecake Factory version, but I think that's a good thing in this case.