Description
Creamy Boston cream pie cheesecake blends classic dessert magic with rich cheesecake indulgence. Silky vanilla custard and chocolate ganache crown a dreamy graham cracker base, creating a delectable masterpiece you’ll crave again and again.
Ingredients
Scale
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
- 1/2 cup (85 grams) dark chocolate, melted
Cheesecake Filling:
- 3 cups (680 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (120 milliliters) sour cream
- 1/2 cup (120 milliliters) heavy cream
Ganache Topping:
- 1 1/2 cups (255 grams) dark chocolate chips
- 1/2 cup (120 milliliters) heavy cream
Instructions
- Prepare the kitchen workspace by setting the oven to 325F (165C) and readying a 9-inch springform pan with a light grease coating.
- Create the crust by blending graham cracker crumbs with melted butter until thoroughly incorporated, then press the mixture compactly into the pan’s base.
- Craft a chocolate foundation by spreading a smooth layer of melted dark chocolate across the crust, then chill for 10 minutes to solidify.
- Develop the creamy cheesecake mixture by whipping cream cheese and sugar until silky, gradually incorporating eggs, then blending in vanilla, sour cream, and heavy cream until the texture is uniform and luscious.
- Transfer the cheesecake batter over the chocolate-lined crust, ensuring an even distribution, and bake for 55-65 minutes until the center displays a gentle, subtle firmness.
- Allow the cheesecake to rest inside the oven after turning off heat, leaving the door slightly ajar for one hour to prevent surface cracking.
- Construct the ganache by heating heavy cream until it reaches a gentle simmer, then cascading the hot cream over chocolate chips, letting it rest momentarily before stirring into a glossy, smooth consistency.
- Once the cheesecake has completely cooled, elegantly drape the ganache across the top, spreading it evenly with a spatula, then refrigerate for a minimum of 4 hours to achieve perfect setting.
- Slice and serve this decadent dessert, savoring the harmonious blend of chocolate, cream, and rich cheesecake textures.
Notes
- Chill the cream cheese and eggs at room temperature before mixing to ensure a smooth, lump-free cheesecake filling that blends perfectly.
- Use a water bath technique by placing the springform pan in a larger pan filled with hot water to create even, gentle heat and prevent cracking.
- Customize the chocolate layer by experimenting with milk or white chocolate for a different flavor profile, making the dessert adaptable to various taste preferences.
- For a gluten-free version, replace graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions without compromising texture.
- Prep Time: 45 minutes
- Cook Time: 1 hour 55 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 422 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 120 mg