Description
A decadent Boston Cream Pie Cheesecake featuring a buttery graham cracker crust, smooth and creamy cheesecake filling, and a rich chocolate ganache topping. This dessert takes the classic flavors of Boston Cream Pie and transforms them into a luscious cheesecake perfect for any celebration or sweet craving.
Ingredients
Scale
Crust
- 2 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
Decoration
- 1/4 cup powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare the Crust Mixture: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl, mixing until the crumbs are evenly coated and hold together when pressed.
- Form the Crust: Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan, using the back of a spoon to firmly compact it.
- Chill the Crust: Place the crust in the refrigerator to chill while you make the cheesecake filling.
- Mix Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add Sugar and Vanilla: Beat in granulated sugar and vanilla extract until fully combined with the cream cheese.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition to ensure a smooth mixture.
- Scrape Sides: Scrape down the bowl sides as needed to incorporate all ingredients evenly.
- Add Sour Cream and Flour: Beat in sour cream and all-purpose flour on low speed until the batter is smooth.
- Pour Filling Over Crust: Pour the cream cheese mixture onto the chilled crust and smooth the top with a spatula.
- Bake Cheesecake: Bake in the preheated oven for 50-55 minutes until the center is set but still slightly jiggly.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Cool at Room Temperature: Remove the cheesecake from the oven and cool completely at room temperature.
- Refrigerate: Cover and refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Prepare Ganache: Place chocolate chips and butter in a heatproof bowl. Heat heavy cream in a saucepan until it begins to simmer, then pour over the chocolate and butter.
- Melt and Stir Ganache: Let sit 1-2 minutes, then stir until smooth, glossy, and fully combined. Stir in vanilla extract.
- Cool Ganache: Allow the ganache to cool at room temperature for 10-15 minutes until slightly thickened.
- Pour Ganache: Pour the cooled ganache evenly over the chilled cheesecake, spreading it with a spatula and letting some drip over the edges for a rustic look.
- Chill to Set Ganache: Return the cheesecake to the refrigerator for 30 minutes to let the ganache firm up.
- Decorate: Before serving, dust the top of the cheesecake with powdered sugar for a finishing touch.
- Serve: Remove the sides of the springform pan carefully, transfer the cheesecake to a serving platter, and slice cleanly with a sharp knife, wiping between cuts for neat pieces.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Do not overbake the cheesecake; the center should remain slightly jiggly to retain creaminess.
- Chilling the crust before adding filling helps create a firm base.
- Allow the ganache to cool slightly before pouring to prevent melting the cheesecake topping.
- Use a water bath or place a pan of water in the oven if you want to reduce cracking in the cheesecake.
- For cleaner slices, warm your knife blade in hot water and dry it before each cut.
