Description
This Boston Cream Pie Cheesecake recipe combines a rich, creamy cream cheese custard with a chocolate layer, all atop a buttery graham cracker crust. Finished with a silky chocolate ganache, this dessert delivers the classic flavors of Boston cream pie in a delightful cheesecake form, perfect for special occasions or indulgent treats.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Chocolate Layer:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Cream Cheese Custard Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 2 teaspoons vanilla extract
For the Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9-inch springform pan to prepare it for baking.
- Prepare the crust: In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mixture evenly into the bottom of the greased springform pan to form the crust.
- Bake the crust: Place the pan in the oven and bake the crust for 10 minutes. Once done, remove it and allow it to cool completely before proceeding.
- Make the chocolate layer: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl, let it sit for 2 minutes, then stir until the chocolate is fully melted and smooth. Spread this chocolate mixture evenly over the cooled crust and refrigerate for 30 minutes to set.
- Prepare the cream cheese filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Then mix in the heavy cream and vanilla extract until everything is well combined.
- Assemble and bake the cheesecake: Pour the cream cheese mixture over the chilled chocolate layer in the crust, spreading it evenly. Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare the ganache topping: Heat heavy cream in a saucepan until it starts to simmer. Pour over the semi-sweet chocolate chips in a bowl, let it sit for 2 minutes, then stir until smooth and glossy.
- Top the cheesecake: Pour the ganache evenly over the chilled cheesecake, spreading it gently with a spatula to cover the surface completely.
- Final chill: Return the cheesecake to the refrigerator and chill for an additional 30 minutes before slicing and serving for the best texture and flavor.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbake the cheesecake; the center should still have a slight jiggle when done.
- Chilling times are important for the cheesecake to fully set and develop its flavors.
- Use a springform pan to make removing the cheesecake easier and maintain its shape.
- The graham cracker crust can be substituted with digestive biscuits if preferred.
