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Boston Cream Pie Cheesecake Recipe

★★★★★

4.9 from 106 reviews
  • Author: Thomas
  • Total Time: 5 hours 25 minutes
  • Yield: 12 servings 1x

Description

This Boston Cream Pie Cheesecake combines the rich and creamy texture of classic cheesecake with a delicious chocolate ganache topping and a buttery graham cracker crust coated with dark chocolate. Perfectly baked to a smooth finish and chilled for an indulgent dessert experience, this recipe offers a delightful twist on two beloved desserts in one elegant cake.

Ingredients

Scale

Crust and Base

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ½ cup dark chocolate, melted

Cheesecake Filling

  • 3 cups cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • ½ cup sour cream
  • ½ cup heavy cream

Ganache

  • 1 ½ cups dark chocolate chips
  • ½ cup heavy cream

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
  2. Prepare crust: In a medium bowl, combine graham cracker crumbs with melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the greased springform pan to form an even crust layer.
  3. Set chocolate layer on crust: Spread the melted dark chocolate evenly over the crust. Place the pan in the refrigerator for 10 minutes to allow the chocolate to set firmly before adding the cheesecake filling.
  4. Prepare cheesecake filling: In a large bowl, beat the softened cream cheese along with granulated sugar until the mixture becomes smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in vanilla extract, sour cream, and heavy cream until the filling is smooth and well combined.
  5. Bake cheesecake: Pour the cheesecake batter over the chilled chocolate crust within the springform pan. Bake in the preheated oven for 55-65 minutes, or until the center is just set but still slightly jiggly; avoid overbaking to maintain creamy texture.
  6. Cool cheesecake: Once baking is complete, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling process helps prevent cracking on the cheesecake surface.
  7. Prepare ganache: In a small saucepan, gently heat the heavy cream until it begins to simmer without boiling. Pour the hot cream over the dark chocolate chips placed in a bowl. Let it sit undisturbed for 2 minutes, then stir gently until the ganache becomes smooth and glossy.
  8. Assemble ganache and refrigerate: After the cheesecake has fully cooled, pour the prepared ganache over the top and spread it evenly using a spatula. Refrigerate the entire cheesecake for at least 4 hours or overnight to allow the ganache to set firmly before slicing and serving.

Notes

  • Ensure cream cheese is softened to room temperature to avoid lumps in the batter.
  • Do not overbake the cheesecake to keep it creamy and smooth.
  • Use a water bath during baking if you want to minimize cracking even further.
  • Allow the ganache to fully set in the refrigerator for best texture and presentation.
  • You can substitute dark chocolate with semi-sweet for a less intense chocolate flavor.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Boston Cream Pie Cheesecake, Cheesecake recipe, Chocolate ganache, Graham cracker crust, Dessert, Baked cheesecake

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Find it online: https://mealmagicplace.com/boston-cream-pie-cheesecake-recipe/