Godiva Chocolate Cheesecake Factory Recipe
This godiva chocolate cheesecake factory recipe is a rich, indulgent dessert featuring layers of creamy chocolate cheesecake, mousse, and ganache on a crunchy cookie crust. Inspired by The Cheesecake Factory, this recipe brings restaurant-style flavor right into your home.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Saucepan (for melting chocolate)
- Baking tray (for water bath)
- Aluminum foil
Ingredients
- 1 ½ cups chocolate cookie crumbs for crust
- ¼ cup unsalted butter melted
- 2 cups Godiva dark chocolate chopped
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup heavy cream
- ¼ cup cocoa powder
- 1 tsp espresso powder optional, enhances chocolate flavor
- Whipped cream & chocolate curls for topping
Instructions
- Prepare Crust – Mix cookie crumbs and melted butter, press firmly into a greased 9-inch springform pan. Chill for 15 minutes.
- Melt Chocolate – Slowly melt Godiva chocolate in a double boiler or microwave, stirring until smooth.
- Make Cheesecake Filling – Beat cream cheese and sugar until creamy. Add eggs one at a time, then mix in vanilla, cocoa powder, and espresso powder. Blend in melted chocolate.
- Bake Cheesecake – Pour filling over crust. Place pan in a water bath and bake at 325°F (163°C) for 55–65 minutes, until edges are set but center is slightly jiggly.
- Cool Gradually – Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Then refrigerate 6–8 hours or overnight.
- Add Toppings – Spread chocolate ganache or mousse over chilled cheesecake. Decorate with whipped cream and chocolate curls.
- Serve & Enjoy – Slice cleanly with a warm knife and savor your homemade cheesecake factory godiva chocolate cheesecake recipe!
Notes
Always use room temperature ingredients for a smooth batter.
Add a pinch of salt to enhance chocolate flavor.
For a lighter option, substitute almond milk and dairy-free cream cheese.
Cheesecake can be made a day ahead for the best flavor.
Store in fridge up to 5 days or freeze slices for up to 1 month.
