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Boston Cream Pie Cheesecake Recipe

★★★★★

4.9 from 114 reviews
  • Author: Sarah
  • Total Time: 7 hours 30 minutes
  • Yield: 12 servings 1x

Description

Indulge in the rich and creamy Boston Cream Pie Cheesecake, featuring a luscious dual-layer of bittersweet chocolate and classic vanilla cheesecake atop a buttery chocolate cookie crust. Finished with a smooth chocolate ganache, this dessert elegantly combines the beloved flavors of Boston cream pie in a decadent cheesecake form, perfect for any special occasion or a delightful treat.

Ingredients

Scale

Crust

  • 1 ½ cups crushed chocolate cookies
  • 5 tablespoons melted unsalted butter

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 ½ teaspoons vanilla powder
  • 3 large eggs
  • ½ cup sour cream
  • 4 ounces bittersweet chocolate, melted

Chocolate Ganache

  • ½ cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and thoroughly grease a 9-inch springform pan to prevent sticking during baking.
  2. Make the Crust: Combine the crushed chocolate cookies with melted unsalted butter until evenly mixed. Press this mixture firmly onto the bottom of the prepared pan to form an even crust layer. Bake for 10 minutes, then allow it to cool completely.
  3. Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in the granulated sugar, vanilla powder, eggs one at a time, and sour cream, blending well after each addition to achieve a smooth batter.
  4. Divide and Layer Batter: Split the cheesecake batter evenly into two bowls. Stir the melted bittersweet chocolate into one half to create the chocolate layer. Pour the chocolate batter over the cooled crust in the pan, then spoon the vanilla batter gently on top, layering carefully.
  5. Bake the Cheesecake: Place the springform pan onto a baking sheet to catch any drips. Bake in the preheated oven for 50 to 60 minutes, or until the cheesecake is mostly set with a slight jiggle in the center.
  6. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for about one hour to cool gradually. Afterwards, refrigerate the cheesecake for at least 6 hours or preferably overnight to set completely.
  7. Prepare Ganache: Heat the heavy cream in a small saucepan until it just starts to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.
  8. Finish and Serve: Pour the chocolate ganache evenly over the chilled cheesecake surface. Refrigerate briefly until the ganache firms up slightly. Slice, serve, and enjoy this decadent Boston Cream Pie Cheesecake.

Notes

  • Ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
  • Be careful not to overbake the cheesecake to keep it creamy and smooth.
  • The gradual cooling in the oven helps prevent cracks on the cheesecake surface.
  • You can substitute vanilla powder with 1½ teaspoons of vanilla extract if unavailable.
  • For easier ganache spreading, allow it to cool slightly but not fully harden before pouring.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Boston Cream Pie Cheesecake, chocolate cheesecake, creamy cheesecake, chocolate ganache, dessert recipe, chocolate cookie crust

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Find it online: https://everydaytastes.com/boston-cream-pie-cheesecake-recipe-2/