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Boston Cream Pie Cheesecake Recipe

★★★★★

5 from 122 reviews
  • Author: Ella
  • Total Time: 7 hours 30 minutes
  • Yield: 8 servings 1x

Description

This Boston Cream Pie Cheesecake combines a rich chocolate cookie crust with a smooth, creamy double-layered cheesecake—one vanilla and one chocolate—topped with a luscious chocolate ganache. This decadent dessert brings together the flavors of the classic Boston Cream Pie in a cheesecake form, perfect for special occasions or indulgent treat lovers.

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. Prepare Oven and Pan: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan to prevent the crust and cheesecake from sticking.
  2. Make the Crust: Combine the crushed chocolate cookies and melted unsalted butter in a bowl. Press the mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
  3. Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, vanilla powder, and eggs one at a time, beating well after each addition. Stir in the sour cream until the mixture is creamy and well combined.
  4. Create Chocolate and Vanilla Layers: Divide the cheesecake batter into two equal parts. Gently fold the melted bittersweet chocolate into one half to create the chocolate layer. Pour the chocolate batter evenly over the cooled crust in the springform pan, then carefully spoon the plain vanilla batter on top of the chocolate layer.
  5. Bake Cheesecake: Place the springform pan on a baking sheet and bake in the preheated oven for 50 to 60 minutes, or until the center is slightly set but still a little jiggly. This ensures a creamy texture.
  6. Cool the Cheesecake: Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking. After cooling, refrigerate the cheesecake for at least 6 hours or preferably overnight to chill and set completely.
  7. Prepare Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl and let sit for a minute. Stir gently until the ganache is smooth and glossy.
  8. Finish and Serve: Pour the prepared ganache evenly over the chilled cheesecake. Place the cheesecake back in the refrigerator to chill briefly until the ganache sets before slicing and serving.

Notes

  • Use a water bath if possible during baking for a creamier texture and to prevent cracks.
  • Vanilla powder can be substituted with vanilla extract if unavailable (use 1 tablespoon).
  • Ensure cream cheese is fully softened to avoid lumps in the batter.
  • For best results, use a springform pan to easily release the cheesecake.
  • The cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Boston Cream Pie Cheesecake, Cheesecake, Chocolate Ganache, Dessert, Baked Cheesecake, Chocolate Cheesecake

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Find it online: https://delishwithella.com/boston-cream-pie-cheesecake-recipe-3/