Introduction

French silk pie cheesecake is a decadent dessert that combines the rich, creamy texture of cheesecake with the luxurious chocolate flavor of French silk pie. This luscious treat is perfect for special occasions or any time you crave a chocolatey indulgence.

A thick slice of creamy chocolate mousse cake is being lifted by a silver cake server over a round white plate holding the rest of the cake. The cake has three layers: the bottom is a thin, light brown crumbly crust; the middle is a thick, smooth milk chocolate mousse layer with small air bubbles and a few cracks; the top is a fluffy white whipped cream dollop with dark chocolate shavings sprinkled on it. More chocolate shavings are scattered around the plate on a white marbled surface. The background is plain white wood panels. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sleeve Graham crackers
1 tablespoon sugar
4 tablespoons butter
1 cup heavy cream
3 heaping tablespoons chocolate pudding
1 teaspoon vanilla
3 (8 oz.) packages cream cheese
1 1/2 cups sugar
1 cup Ghirardelli milk chocolate chips
2 tablespoons heavy cream (for melting chocolate)
2 cups heavy whipping cream (for topping)
1 tablespoon vanilla (for topping)
2 tablespoons cream cheese (for topping)
1/3 cup powdered sugar (for topping)
1 large chocolate candy bar (for chocolate shavings)

Instructions

Step 1: Place the graham crackers in a food processor and pulse until finely ground. Add sugar and pulse a few more times to combine.
Step 2: Melt the butter in a medium bowl, then pour in the graham cracker crumbs and stir well to coat.
Step 3: Line the bottom of a 7-inch springform pan with parchment paper. Press the crumb mixture evenly into the bottom of the pan, smoothing with the back of a spoon. Place the pan in the freezer while you prepare the filling.
Step 4: In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, vanilla, chocolate pudding, and sugar. Whip until stiff peaks form.
Step 5: Add softened cream cheese to the whipped mixture and blend until smooth and fluffy.
Step 6: Place chocolate chips and 2 tablespoons of heavy cream in a microwave-safe bowl. Heat in 10-second intervals, stirring often, until melted and smooth. Add a few extra drops of cream if needed for pourable consistency.
Step 7: Pour the melted chocolate into the mixing bowl and blend thoroughly into the cheesecake mixture.
Step 8: Remove the crust from the freezer and pour the cheesecake filling over it. Return the pan to the freezer and let it set overnight for best results.
Step 9: To prepare the topping, combine heavy cream, vanilla, cream cheese, and powdered sugar in a mixing bowl. Beat on low until blended, then increase to medium speed until cream begins to thicken. Finally, whip on high speed for 1 to 3 minutes until stiff peaks form.
Step 10: Remove the cheesecake from the freezer and release the springform pan. Transfer the cake to a serving plate or cake stand.
Step 11: Using a pastry bag fitted with a large star tip, pipe the whipped cream topping onto the cheesecake in swirling motions, creating large dollops with pointed tops, including a cluster in the center.
Step 12: Use a vegetable peeler to shave the chocolate candy bar, then generously sprinkle the chocolate shavings over the whipped topping and around the base of the cheesecake.
Step 13: Return the cheesecake to the freezer until ready to serve. Before serving, slice into 2-inch pieces and enjoy.

Tips & Variations

Use bittersweet chocolate instead of milk chocolate for a richer chocolate flavor in the cheesecake.
Make sure the cream cheese is softened to room temperature to ensure a smooth batter without lumps.
For a crunchy texture contrast, sprinkle chopped nuts on top before adding the whipped cream.
If you don’t have a food processor, place the graham crackers in a sealed plastic bag and crush with a rolling pin until finely ground.

Storage

Store the French silk pie cheesecake in the freezer, covered tightly with plastic wrap or in an airtight container, for up to 5 days. To serve, allow it to thaw for about 10-15 minutes at room temperature for easier slicing and best texture. Leftovers can be kept refrigerated for 2 days but are best enjoyed chilled or slightly frozen.

How to Serve

A rich chocolate mousse cake is shown on a white round cake stand placed on a white marbled surface. The cake has three visible layers: a thin crumbly light brown crust at the bottom, a thick smooth medium brown chocolate mousse filling in the middle, and fluffy white whipped cream dollops on top. The whipped cream is decorated with dark chocolate shavings sprinkled generously over it, with extra shavings scattered on the cake stand around the cake. A slice of the cake is being lifted with a silver cake server, revealing the clean, creamy texture of the chocolate mousse and the crumbly crust. A woman's hand is holding the cake server from the left side. The background is light and simple to focus attention on the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a stand mixer?

Yes, you can use a hand mixer or whisk, but it may take longer to achieve stiff peaks and a smooth batter. Ensure your ingredients are very cold and softened as needed for best results.

Can I use a regular pie pan instead of a springform pan?

A springform pan is recommended because it makes removing the delicate cheesecake easier without damaging the crust or sides. However, if using a regular pie pan, line it well with parchment paper to help with removal.