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Copycat Cheesecake Factory Triple Chocolate Cheesecake

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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!

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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

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Comments

  1. Staci says

    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

  7. Joshua Trent says

    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

  10. Jean says

    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

  11. Tony says

    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

  13. Trish Cosgrove says

    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

  16. Shelby says

    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

  17. Amina says

    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

  21. Melissa Griffin says

    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

    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

  23. Samantha says

    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

  25. Nancy says

    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

  26. Louise Matsuoks says

    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

    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

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