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Boston Cream Pie Cheesecake Recipe

★★★★★

4.5 from 148 reviews
  • Author: Ella
  • Total Time: 7 hours 30 minutes
  • Yield: 12 servings 1x

Description

This Boston Cream Pie Cheesecake combines a rich chocolate cookie crust with a decadent two-layer cream cheese filling, featuring both vanilla and bittersweet chocolate flavors. Topped with a smooth chocolate ganache, this dessert is perfect for special occasions or when you crave an indulgent treat.

Ingredients

Scale

For the Crust

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

For the 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

For the 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 thoroughly to prevent sticking.
  2. Make the crust. Combine the crushed chocolate cookies with the melted unsalted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove and let cool.
  3. Prepare the cheesecake batter. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and vanilla powder, mixing well. Add the eggs one at a time, beating thoroughly after each addition. Finally, mix in the sour cream until the batter is consistent and creamy.
  4. Create the two-layer 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 layer over the cooled crust in the pan. Carefully spoon the vanilla cheesecake layer on top of the chocolate layer, creating a layered effect.
  5. Bake the cheesecake. Place the springform pan on a baking sheet and bake in the preheated oven for 50 to 60 minutes. The cheesecake should be slightly set in the center but still have a slight jiggle.
  6. Cool the cheesecake. Once baked, turn off the oven and leave the cheesecake inside with the oven door ajar for one hour. Afterward, refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to fully set.
  7. Prepare the ganache. Heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for a minute, then stir gently until smooth and glossy.
  8. Finish and serve. Pour the chocolate ganache evenly over the chilled cheesecake, spreading gently if needed. Chill briefly until the ganache is set, then slice and serve.

Notes

  • Use room temperature cream cheese to ensure a smooth batter without lumps.
  • Vanilla powder can be substituted with 1 ½ teaspoons of vanilla extract if preferred.
  • Ensure the eggs are added one at a time to prevent curdling and to create a creamy texture.
  • Letting the cheesecake cool gradually in the oven helps prevent cracks on the surface.
  • Refrigerate for at least 6 hours for best texture and flavor, but overnight chilling is ideal.
  • The ganache can be stored in the refrigerator and gently reheated before pouring if needed.
  • 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

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Find it online: https://delishwithella.com/boston-cream-pie-cheesecake-recipe-4/