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You are here: Home / Dessert / Copycat Cheesecake Factory Triple Chocolate Cheesecake

Copycat Cheesecake Factory Triple Chocolate Cheesecake

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July 15, 2014 by Hugs & Cookies xoxo 58 Comments

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Copycat Cheesecake Factory Triple Chocolate Cheesecake

Have you had the Godiva cheesecake from the Cheesecake Factory yet? It is unreal. Flourless chocolate cake, chocolate cheesecake, chocolate mousse and it is finished off with chocolate ganache. Quite incredible! It is also naturally gluten free which is a bonus for my hubby. Needless to say, we have indulged in this cake a few times and so I knew I had to make my own. This recipe works! I used my favorite flourless cake recipe which as simple as can be. The other layers are equally as simple, all just requiring chilling time! Try this out for your next special occasion!

cheesecake factoru cheesecake-chocolate-glaze cheesecake-slice cheesecakes chocolate cheesecake mousse

Hugs & Cookie’s Copycat Cheesecake Factory Triple Chocolate Cheesecake

Copycat Cheesecake Factory Triple Chocolate Cheesecake

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Ingredients
  

  • Flourless Cake
  • 4 ounces bittersweet chocolate chocolate chips
  • 1 stick butter 8 Tablespoons
  • ¾ C. sugar
  • 3 eggs
  • ½ C. unsweetened cocoa powder
  • Chocolate Cheesecake Layer
  • 1 pound cream cheese must be softened to room temperature
  • ½ cup sugar
  • 3 eggs
  • ½ cup chocolate chips melted (I used semisweet) and cooled a bit
  • Mousse Layer
  • 1 ¼ cups semi sweet chocolate chips melted in microwave and cooled a bit
  • 2 cups heavy cream
  • Glaze
  • 12 ounces chocolate chips
  • 1 cup butter
  • 1 Tablespoon light corn syrup

Instructions
 

Flourless Cake

  • Preheat oven to 350. Grease 9 inch springform pan.
  • In microwave, melt the butter and chocolate.
  • Once melted, stir in sugar and eggs, whisking well.
  • Add cocoa... best to sift it in!
  • Pour into the springform and set aside while preparing cheesecake layer.

Chocolate Cheesecake Layer

  • Beat the cream cheese until fluffy.
  • Add sugar and mix well.
  • Add eggs one at a time.
  • Pour in the cooled melted chocolate and mix to blend all.
  • Carefully spread over the flourless cake layer.
  • Bake the cake at 350 for 50-60 minutes.
  • Let cool and then chill a few hours in the fridge.

Mousse Layer

  • Beat the cream in the mixer until almost soft peaks.
  • Add the chocolate and mix just until combined and thick.
  • Spread over the chilled cheesecake and chill again while preparing the glaze.

Glaze

  • Melt the chocolate and butter in the microwave until melted.
  • Stir in corn syrup.
  • Let cool a bit before pouring on cake.
  • Pour on, spread and chill.
  • Remove cake from fridge before serving so it can come up to room temp a bit.
  • Cut with a hot knife and clean knife between slices.

 

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Filed Under: Cheesecake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Staci says

    July 16, 2014 at 7:52 am

    This dessert looks wonderful! I can’t wait to make it. Before I do I have a few questions. In the recipe you state to preheat the oven to 375. Then you say to bake the cheesecake layer at 350. You never mention baking the cake layer. Do you bake it before adding the cheesecake layer? Do you bake the cheesecake layer at 375 or 350?

    Thank You

    Reply
    • danielle says

      July 16, 2014 at 8:34 am

      So sorry-bake both layers together at the same time at 350!!!!

      Reply
      • maria says

        January 27, 2016 at 5:04 pm

        should it be baked in a waterbath?

        Reply
        • Brandon says

          May 19, 2017 at 4:46 pm

          I didn’t it turned out fine. Tasted great to everyone else, I hate semi sweet, bitter sweet and basically non milk chocolate stuff 😛

          Reply
    • Susan says

      July 1, 2017 at 2:37 pm

      When do I take the springform pan off?

      Reply
  2. linda says

    August 26, 2014 at 1:50 pm

    hi i wanted to know when you state heavy cream is that whiiping cream

    Reply
    • danielle says

      August 27, 2014 at 1:58 pm

      yes, close enough-either will be fine!

      Reply
  3. Suzanne Earle says

    October 6, 2014 at 8:18 pm

    Can you make the pumpkin cheesecake from Cheesecake Factory?

    Reply
  4. Tiffany says

    November 21, 2014 at 3:19 pm

    i had a question do you you use butter or margarine?

    Reply
    • danielle says

      November 21, 2014 at 8:10 pm

      alwayssss butter

      Reply
    • Brandon says

      May 19, 2017 at 4:47 pm

      Margarine should never be brought with in 50 miles of a quality baked good.

      Reply
      • Hugs & Cookies xoxo says

        May 27, 2017 at 7:02 pm

        hahaha!!!!

        Reply
  5. Tammie Kielpinski says

    November 22, 2014 at 12:31 pm

    Could possibly be the BEST cheesecake ever.

    Reply
    • danielle says

      November 22, 2014 at 11:22 pm

      yay!

      Reply
  6. Dennis says

    December 20, 2014 at 7:15 pm

    What kind of chocolate chip for glaze?

    Reply
  7. Joshua Trent says

    December 23, 2014 at 2:44 pm

    I came across this recipe on Pinterest and it looks so good! For anyone making it though, I would suggest using baking chocolate instead of chocolate chips if you don’t want your mousse and cheesecake layers to look speckled. Chocolate chips have stabilizers in them that keep the chocolate from staying smooth when it hits the heavy cream, etc.

    Reply
  8. mel says

    December 25, 2014 at 11:22 pm

    how do u cut it without the chocolate cracking?! It tasted delicious though!

    Reply
    • anna says

      February 7, 2015 at 6:53 pm

      Warm your knife under warm water. Wipe dry then cut. Usually helps.

      Reply
  9. anna says

    February 8, 2015 at 11:23 am

    My husband and I made this last night and OMG was it worth it!! Heavenly tasting. Love, love, love!!!

    Reply
  10. Jean says

    March 7, 2015 at 2:38 pm

    I’m in the middle of making this now, it is in the oven. In the step with the cream cheese my chocolate didn’t go through it to make it look chocolate it just looks white with chocolate pieces in it. I must not have let it cool long enough before adding it. I better make sure i cool it enough when i do the heavy cream layer! We’ll keep you updated, lol!

    Reply
    • Amy says

      July 27, 2019 at 9:32 am

      What kind of chocolate was used for making the glaze… bittersweet, semi-sweet, milk??

      Reply
  11. Tony says

    October 24, 2015 at 7:17 am

    Is it safe to cook this cake in the water bath method. Normally the way I cook cheesecakes. Making this for my 19 year old son’s birthday. Thanks

    Reply
  12. Norma Christian says

    November 2, 2015 at 10:05 am

    Can you switch out on the cream cheese layer for peanut butter instead of chocolate?

    Reply
  13. Trish Cosgrove says

    January 9, 2016 at 8:47 pm

    I followed the directions but when I added the cream cheese layer it sank down into the flour less cake base. Where did I go wrong. As my nephew pointed out it came out looking like a big brownie.

    Reply
    • Jane Smith says

      April 30, 2016 at 5:17 pm

      That happened to me too…

      Reply
  14. Holly says

    July 6, 2016 at 5:12 pm

    Do you bake this in a water bath? I want to make this tomorrow. Help!

    Reply
    • Hugs & Cookies xoxo says

      July 8, 2016 at 10:10 am

      Nope! This one does not require water bath! Enjoy!

      Reply
  15. melissa says

    August 28, 2016 at 11:18 pm

    how many grams OF CHOCOLATE for substitute the chocolate chips for real chocolate?? THANKS 🙂

    Reply
    • Hugs & Cookies xoxo says

      August 29, 2016 at 8:30 pm

      hmm, not sure?

      Reply
  16. Shelby says

    October 3, 2016 at 8:07 pm

    Did not have such great luck with this recipe. I did not like the cheesecake texture and the bottom was burned i baked it at 350 for 50 mins 🙁

    Reply
    • Hugs & Cookies xoxo says

      October 3, 2016 at 10:30 pm

      wow, I am surprised!!

      Reply
  17. Amina says

    December 17, 2016 at 10:03 pm

    I’ve made this recipe twice (i found it on a restaurant copycat website, though) and both times it tasted fantastic, however, the cheesecake layer sunk in the middle of the flourless cake. I don’t know what i’m doing wrong. I’ve made cheesecakes before with beautiful results, smooth, even, no cracks… idk what to do here. Anyone have tips to make this a successful cheesecake? My only issue is the sinking in the center. I’ve tried water bath and no water bath – no difference.

    Reply
    • Monique Haywr says

      September 22, 2017 at 8:03 am

      I chilled chocolate base first then poured the cheesecake part on TOP and cooked it and it turned our beautiful.

      Reply
      • Hugs & Cookies xoxo says

        September 23, 2017 at 1:05 pm

        Awesome!

        Reply
  18. Meaghan says

    February 3, 2017 at 8:23 pm

    How long will this last in the fridge?

    Reply
    • Hugs & Cookies xoxo says

      February 4, 2017 at 4:43 pm

      a few days

      Reply
  19. Jennifer says

    February 14, 2017 at 8:40 pm

    Made this today for a Valentines treat for my family. I followed the recipe exactly and it was amazing!

    Reply
    • Hugs & Cookies xoxo says

      February 18, 2017 at 8:41 pm

      yay!!

      Reply
  20. Jill says

    October 10, 2017 at 11:42 am

    Can you freeze this?

    Reply
  21. Melissa Griffin says

    November 5, 2017 at 7:01 am

    I have made this cheesecake several times and it is delicious! To make the cheesecake Lauer not speckled when adding the melted chocolate, you need to add just a bit of heavy cream to your chocolate chips when melting. It will turn out perfect!!

    Reply
  22. Kelly says

    November 11, 2017 at 10:15 am

    This cheesecake is amazing! I made it once and my daughter requested it again for her 16th birthday cake. (Which makes me happy because I have celiac disease) Thanks for an amazing recipe!

    Reply
    • Hugs & Cookies xoxo says

      November 13, 2017 at 10:38 pm

      SOoooooo glad to hear that you could enjoy it, too!!!

      Reply
  23. Samantha says

    December 28, 2017 at 4:21 pm

    I am blown away at how closely this recipe resembles the taste of the Cheesecake Factory version! I made it for our small group this past week and everyone loved it! I’m going to whip up another one for NYE!

    Reply
    • Hugs & Cookies xoxo says

      December 28, 2017 at 4:27 pm

      That is awesome!!!

      Reply
  24. Michaela says

    February 2, 2018 at 5:54 pm

    Would you think this could be made as miniature cheesecakes in muffin tins?

    Reply
    • Michaela says

      February 2, 2018 at 5:55 pm

      I’ve made it as is and it’s amazing!!

      Reply
      • Hugs & Cookies xoxo says

        February 7, 2018 at 1:35 pm

        yay!

        Reply
  25. Nancy says

    April 27, 2018 at 10:50 pm

    I have made this cake several times. I am quite positive that it is the best cake I’ve ever had, and I’ve never even liked cheesecake before! Everyone that’s had it has pretty much swooned over it. I made it exactly as the directions state, and had no issues at all.
    I’m so happy to have found this recipe and this site. Thank you so much for all the wonderful yumminess.

    Reply
    • Hugs & Cookies xoxo says

      May 8, 2018 at 7:30 pm

      U r so very welcome!

      Reply
  26. Louise Matsuoks says

    May 9, 2019 at 10:46 am

    Hi, I really want to make your triple chocolate cheesecake but wondered if you wouldn’t mind giving me a good recipe to use for your flower out this chocolate cake for this one. I would really appreciate it. You look like such a lovely person and you’re such a great cook and a good mother how wonderful. Thank you again so much and I would really appreciate it thank you

    Reply
  27. Heather says

    May 31, 2019 at 9:25 am

    Can’t wait to try this. My only comment is to add a print recipe button to the page. When I went to print this one it was 16 pages long.

    Reply
  28. Mel says

    July 9, 2019 at 8:53 am

    Seems like a great recipe…if only it was printable.
    I’ll try screenshots!

    Reply
  29. Jocelyn C Olson says

    November 14, 2023 at 9:05 pm

    No recipe to print?

    Reply
    • Hugs & Cookies xoxo says

      November 17, 2023 at 5:33 pm

      All fixed-enjoy!

      Reply

Trackbacks

  1. Foodies Network » Copycat Cheesecake Factory Triple Chocolate Cheesecake says:
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    December 19, 2014 at 1:00 pm

    […] Copycat Cheesecake Factory Triple Chocolate Cheesecake from Hugs and Cookies XOXO […]

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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