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Boston Cream Pie Cheesecake Recipe

★★★★★

4.6 from 104 reviews
  • Author: Sarah
  • Total Time: 7 hours 30 minutes
  • Yield: 12 servings 1x

Description

This Boston Cream Pie Cheesecake is a decadent dessert featuring a rich chocolate cookie crust, a creamy dual-layer cheesecake filling with a luscious bittersweet chocolate swirl, and topped with a smooth chocolate ganache. Perfectly baked to achieve a slight jiggle in the center and chilled overnight for optimal texture and flavor.

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

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 grease a 9-inch springform pan to prevent sticking.
  2. Make the Crust: Mix the crushed chocolate cookies with melted unsalted butter until well combined. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes to set the crust, then allow it to cool completely.
  3. Prepare Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, vanilla powder, and eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the sour cream until the batter is smooth and consistent.
  4. Layer the Batter: Divide 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 springform pan, then carefully spoon the vanilla batter on top, creating distinct layers.
  5. Bake the Cheesecake: Place the springform pan on a baking sheet to catch any drips and bake for 50 to 60 minutes, or until the center is set but still slightly jiggles when moved. This ensures a creamy texture.
  6. Cool and Chill: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Then, refrigerate the cheesecake for at least 6 hours or overnight to fully set and develop flavor.
  7. Prepare Ganache: Heat the heavy cream until it reaches a simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for a minute, then stir until the ganache is smooth and glossy.
  8. Finish and Serve: Pour the cooled ganache evenly over the chilled cheesecake. Place the cheesecake back in the refrigerator to chill briefly until the ganache is set. Slice and serve chilled for the best experience.

Notes

  • Allow the cream cheese to come to room temperature for easier mixing and smoother batter.
  • Using a water bath during baking can help prevent cracking of the cheesecake.
  • Vanilla powder can be substituted with 1 ½ teaspoons vanilla extract if preferred.
  • For a richer ganache, use a higher ratio of chocolate to cream or add a tablespoon of butter for extra shine.
  • Ensure the ganache is slightly cooled before pouring to avoid melting the cheesecake layers.
  • Let the cheesecake chill overnight for the best flavor and texture.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Boston Cream Pie Cheesecake, chocolate cheesecake, layered cheesecake, chocolate ganache, dessert recipe, baked cheesecake

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