Boston Cream Pie Cheesecake (Print Version)
Ingredients:
01 -
2 cups graham cracker crumbs.
02 -
½ cup unsalted butter, melted.
03 -
½ cup dark chocolate, melted (for crust).
04 -
3 cups cream cheese, softened.
05 -
1 cup granulated sugar.
06 -
3 large eggs.
07 -
2 tsp vanilla extract.
08 -
½ cup sour cream.
09 -
½ cup heavy cream (for filling).
10 -
1 ½ cups dark chocolate chips (for ganache).
11 -
½ cup heavy cream (for ganache).
Instructions:
01 -
Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
02 -
In a medium bowl, mix the graham cracker crumbs with melted butter until combined. Press the mixture firmly into the bottom of the springform pan.
03 -
Spread a layer of melted dark chocolate over the crust and refrigerate for 10 minutes to set.
04 -
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until fully combined.
05 -
Pour the cheesecake batter over the chocolate-covered crust in the springform pan. Bake for 55-65 minutes, or until the center is just set.
06 -
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour to prevent cracks.
07 -
In a small saucepan, heat the heavy cream until it begins to simmer (do not boil). Pour the hot cream over the dark chocolate chips in a bowl and let sit for 2 minutes, then stir until smooth and glossy.
08 -
Once the cheesecake is completely cooled, pour the ganache over the top and spread it evenly with a spatula. Refrigerate the cheesecake for at least 4 hours or overnight to set the ganache.
09 -
Enjoy your rich and decadent Boston Cream Pie Cheesecake!.
Notes:
01 -
This Boston Cream Pie Cheesecake combines the best of two desserts: the creamy richness of cheesecake and the chocolate-custard flavors of Boston cream pie.
02 -
Refrigerating the cheesecake overnight helps the flavors meld and ensures the ganache is fully set.