Boston Cream Pie Cheesecake (Printer-Friendly)
Creamy cheesecake layered with chocolate ganache and graham cracker crust. Smooth, rich, and perfect for special moments.
# What You’ll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
3 ounces dark chocolate, melted
→ Filling
04 -
680 grams (24 oz) cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs, room temperature
07 -
1 teaspoon vanilla extract
08 -
1/2 cup sour cream, full fat
09 -
1/2 cup heavy cream
→ Ganache
10 -
4 ounces dark chocolate chips (60-70% cacao)
11 -
1/2 cup heavy cream
# Steps to Make This:
01 -
Grease a 9-inch springform pan thoroughly to ensure easy release of the cheesecake.
02 -
Combine graham cracker crumbs and melted butter until evenly coated. Press the mixture firmly into the bottom of the pan, compressing with the base of a glass for a compact crust.
03 -
Spread melted dark chocolate evenly over the crust. Refrigerate for 10 minutes to allow the chocolate to set.
04 -
Using an electric mixer, beat softened cream cheese and sugar on medium speed until smooth and creamy, about 3 minutes. Add eggs one at a time, blending fully after each addition. Incorporate vanilla extract, sour cream, and heavy cream, mixing just until combined to avoid air incorporation.
05 -
Pour the filling over the chilled chocolate crust, smoothing the top with a spatula. Bake on the center rack of a 325°F oven for 55 to 65 minutes until the edges are set and the center jiggles slightly.
06 -
After baking, turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour to cool gradually, preventing cracks.
07 -
Heat heavy cream in a small saucepan until hot but not boiling. Pour over dark chocolate chips in a heatproof bowl and let stand for 2 minutes. Stir until smooth and glossy.
08 -
Spread ganache thickly and evenly over the fully cooled cheesecake. Refrigerate for at least 4 hours or overnight to set and meld flavors.
# Additional Notes:
01 -
Ensure cream cheese, eggs, and sour cream are at room temperature before mixing for a smooth filling.
02 -
Slow, gradual cooling reduces the risk of cracks in the cheesecake surface.
03 -
For clean slices, dip a sharp knife in hot water and wipe it between cuts.