Everyone loves a rich and indulgent dessert especially when it unites layers of chocolate and creamy cheesecake. Our Tuxedo Cheesecake Cheesecake Factory recipe fuses velvety white chocolate mousse and dark chocolate cake for a decadent finish. We love how this contrast in flavors never fails to impress any crowd.
With this recipe we can recreate a restaurant style treat in our own kitchen. We’ll share our tips for achieving a picture perfect swirl and help you layer each component without fuss. Let’s indulge in every blissful bite from crust to topping.
Tuxedo Cheesecake Cheesecake Factory Recipe
Ingredients
For the Dark Chocolate Cake Layer
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 egg at room temperature
- 6 tablespoons vegetable oil
- 1 teaspoon white vinegar
- 1 cup water
For the Cheesecake Layer
- 16 ounces cream cheese softened
- ⅔ cup granulated sugar
- 2 eggs at room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the White Chocolate Mousse
- 1 cup heavy cream chilled
- 6 ounces white chocolate chips melted
- 2 tablespoons powdered sugar
For the Topping
- 2 ounces semi-sweet chocolate shavings or curls
- 2 tablespoons chocolate syrup
Estimated Times
| Phase | Time (Minutes) |
|---|---|
| Baking Dark Chocolate Cake Layer | 25 |
| Baking Cheesecake Layer | 30 to 35 |
| Chilling Assembled Layers | 120 |
Instructions
- Prepare the Dark Chocolate Cake Layer
- Preheat oven to 350°F.
- Combine flour sugar cocoa powder baking soda and salt in a mixing bowl.
- Add vanilla extract egg oil vinegar and water. Whisk until batter is smooth.
- Pour batter into a greased 9-inch springform pan.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Make the Cheesecake Layer
- Beat cream cheese sugar eggs sour cream and vanilla extract in a large bowl until creamy.
- Pour over the cooled cake layer in the same springform pan.
- Bake for 30 to 35 minutes or until edges are set. The center may jiggle slightly.
- Let the cheesecake cool to room temperature then place in the refrigerator for at least 2 hours.
- Whip the White Chocolate Mousse
- Whip chilled heavy cream and powdered sugar in a cold bowl until soft peaks form.
- Gently fold in melted white chocolate chips.
- Spread mousse evenly over the cold cheesecake layer. Smooth the top for a neat finish.
- Add Finishing Touches
- Sprinkle chocolate shavings or curls on top of the mousse.
- Drizzle with chocolate syrup.
- Chill for at least 2 hours to allow layers to set.
We slice our Tuxedo Cheesecake to reveal perfect dark and white layers. The contrast of creamy vanilla and bold chocolate replicates the decadent flavors from the Cheesecake Factory.
Tools And Equipment
We rely on a few key tools for our Tuxedo Cheesecake Cheesecake Factory recipe. We use a 9-inch springform pan to support the layered dessert. We also use sturdy mixing bowls for each component. We need an electric hand mixer or stand mixer to whip our cheesecake filling and mousse. We rely on a silicone spatula for gentle folding. We keep a sturdy whisk for thoroughly blending our dry ingredients. We also use a fine-mesh sieve for sifting cocoa powder. We chill our layers using a cooling rack that helps with air circulation.
| Tool | Purpose |
|---|---|
| 9-inch springform pan | Holds our cheesecake layers and maintains structure |
| Mixing bowls | Supports each mixture for quick transitions |
| Electric hand or stand mixer | Whips cheesecake batter and mousse to desired texture |
| Silicone spatula | Folds batters and creams without deflating volume |
| Whisk | Blends dry ingredients evenly |
| Fine-mesh sieve | Sifts cocoa powder for a smooth consistency |
| Cooling rack | Allows even airflow for proper chilling |
Ingredients
Our Tuxedo Cheesecake Cheesecake Factory recipe relies on fresh high-quality elements at every layer. Let’s gather these essential items for the chocolate cookie crust creamy center airy mousse and silky ganache.
Chocolate Cookie Crust
- 1 1/2 cups finely crushed chocolate wafer cookies (we prefer intense cocoa flavor)
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 ounces full-fat cream cheese (softened)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
Chocolate Mousse Layer
- 6 ounces semisweet chocolate chips (melted and slightly cooled)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Ganache Topping
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
| Layer | Ingredient | Amount |
|---|---|---|
| Chocolate Cookie Crust | Finely crushed chocolate wafer cookies | 1 1/2 cups |
| Unsalted butter (melted) | 3 tbsp | |
| Granulated sugar | 2 tbsp | |
| Cheesecake Filling | Full-fat cream cheese (softened) | 16 oz |
| Granulated sugar | 1 cup | |
| Large eggs (room temperature) | 2 | |
| Pure vanilla extract | 1 tsp | |
| Sour cream | 1/4 cup | |
| Chocolate Mousse Layer | Semisweet chocolate chips (melted) | 6 oz |
| Heavy cream | 1 cup | |
| Powdered sugar | 2 tbsp | |
| Pure vanilla extract | 1 tsp | |
| Ganache Topping | Semisweet chocolate chips | 1 cup |
| Heavy cream | 1/2 cup |
Directions
We are ready to assemble our Tuxedo Cheesecake Cheesecake Factory Recipe. Let us follow each step to achieve a perfect layered treat.
| Step | Temperature or Time |
|---|---|
| Prepare the Crust | 350°F for 10 minutes |
| Bake the Cheesecake | 325°F for 45 minutes |
| Chill Cheesecake | 2 hours |
| Chill Mousse Layer | 1 hour |
Prepare The Crust
- Preheat the oven to 350°F.
- Combine crushed chocolate wafer cookies, melted butter, and granulated sugar in a mixing bowl.
- Press the mixture into the bottom of a 9-inch springform pan using gentle pressure.
- Bake for 10 minutes. Remove from the oven and place on a cooling rack.
Bake The Cheesecake
- Lower the oven temperature to 325°F.
- Beat full-fat cream cheese and granulated sugar until smooth. Add eggs and blend on low speed. Add sour cream and pure vanilla extract.
- Pour the cheesecake filling over the cooled crust.
- Bake for 45 minutes or until the center is slightly jiggly.
- Cool on a rack then refrigerate for 2 hours.
Layer The Mousse
- Melt semisweet chocolate chips slowly. Let the chocolate cool slightly.
- Whip heavy cream, powdered sugar, and pure vanilla extract in a bowl until medium peaks form.
- Fold the cooled melted chocolate into the whipped cream.
- Spread the mousse over the chilled cheesecake layer.
- Refrigerate for 1 hour or until the mousse is firm.
Top With Ganache
- Warm heavy cream over low heat.
- Stir semisweet chocolate chips into the warm cream until glossy.
- Pour the ganache smoothly over the mousse layer.
- Chill the entire cheesecake until the ganache sets.
Make-Ahead Tips
We like to prepare our Tuxedo Cheesecake in stages so each layer has time to cool and set. We keep every component ready up to two days in advance. This way we can assemble our dessert with minimal stress on serving day.
- We bake and cool the dark chocolate cake layer or cookie crust up to one day ahead. We store it in an airtight container.
- We prepare our cheesecake batter in the morning so we can bake it and chill it overnight.
- We whip the chocolate mousse several hours before assembly. We keep it in the refrigerator until we are ready to layer it.
- We create the ganache topping right before pouring it over the chilled mousse layer. We find that fresh ganache yields the best glossy finish.
Below is our recommended timetable:
| Layer or Component | Prep Time | Storage Method |
|---|---|---|
| Crust or Cake Base | Up to 1 day in advance | Airtight container at room temperature |
| Cheesecake Layer | Bake 1 day in advance | Refrigerate in the springform pan |
| Chocolate Mousse | Prep up to 12 hours ahead | Keep chilled in a covered bowl in the refrigerator |
| Ganache Topping | Make just before serving | Pour immediately over chilled mousse |
We label each storage container so we can keep track of what goes where. We recommend assembling everything the morning of our event to allow the final Tuxedo Cheesecake Cheesecake Factory Recipe to chill for at least one hour before slicing.
Conclusion
We’ve ensured every layer is carefully crafted to create a stunning centerpiece. This Tuxedo Cheesecake marries bold chocolate notes with velvety cheesecake warmth all in one mouthwatering slice. It’s an elegant choice for special celebrations or a cozy evening treat when we crave a restaurant-quality indulgence. Preparing each component in advance helps reduce any last-minute stress and guarantees a showstopping result. A dessert this decadent disappears fast so we’re confident it’ll become a new favorite at any gathering.
Frequently Asked Questions
What is Tuxedo Cheesecake?
This Tuxedo Cheesecake is a multi-layer dessert featuring a dark chocolate cake base, a creamy cheesecake center, and a velvety white chocolate mousse on top. It’s inspired by a popular Cheesecake Factory dessert and delivers a rich, indulgent experience in every bite.
What type of pan should I use?
A 9-inch springform pan is highly recommended. It makes it easier to remove the cheesecake without damaging its layers or the crust. The pan’s removable sides help maintain a smooth exterior and support the dessert during chilling.
Can I prepare the layers in advance?
Yes. You can bake the chocolate cake or crust layer one day ahead and store it. The cheesecake layer often benefits from an overnight chill to set properly. You can whip the mousse a few hours before assembling. Making components ahead reduces stress for serving day and ensures a perfectly layered result.
Which tools are essential for making this recipe?
Basic tools include a 9-inch springform pan, sturdy mixing bowls, an electric mixer (hand or stand), a silicone spatula, a whisk, and a fine-mesh sieve. A cooling rack is also helpful for allowing each layer to cool and set properly.
What ingredients do I need for each layer?
You’ll need chocolate wafer cookies, unsalted butter, and sugar for the crust; cream cheese, sugar, eggs, vanilla, and sour cream for the cheesecake; semisweet chocolate, heavy cream, powdered sugar, and vanilla for the mousse; plus ganache made from chocolate chips and heavy cream.
How do I assemble the Tuxedo Cheesecake?
Begin with the pre-baked chocolate crust or cake layer, pour in the cheesecake filling, then bake and chill. Next, top it with whipped chocolate mousse and let it set in the fridge. Just before serving, drizzle the ganache and garnish with chocolate curls or syrup. This staged process keeps the dessert looking elegant and neat.