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Boston Cream Pie Cheesecake with Chocolate Ganache Recipe

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  • Author: admin
  • Prep Time: 0h 30m
  • Cook Time: 1h 0m
  • Total Time: 5h 30m
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in a luxurious Boston Cream Pie Cheesecake topped with a rich chocolate ganache. This decadent dessert combines the creamy texture of cheesecake with a buttery graham cracker crust and silky chocolate topping, finished with a dusting of powdered sugar for a perfect presentation. Ideal for special occasions or satisfying your sweet tooth with a classic flavor combination.

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

Garnish

  • 1/4 cup powdered sugar

Instructions

  1. Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking the cheesecake.
  2. Make crust mixture: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated and the mixture holds together when pressed.
  3. Press crust: Transfer the mixture into the bottom of a 9-inch springform pan, pressing firmly and evenly with the back of a spoon to form a solid crust foundation.
  4. Chill crust: Place the crust in the refrigerator to chill while preparing the cheesecake filling to help it set firmly.
  5. Beat cream cheese: Using an electric mixer, beat softened cream cheese on medium speed until smooth and creamy for a lump-free base.
  6. Add sugar and vanilla: Blend in granulated sugar and vanilla extract, mixing well until combined.
  7. Incorporate eggs: Add eggs one at a time, beating thoroughly after each to ensure a smooth batter.
  8. Scrape bowl sides: Frequently scrape down the bowl sides to incorporate all ingredients evenly.
  9. Add sour cream and flour: Beat in sour cream and flour on low speed until the mixture is smooth without overmixing.
  10. Pour filling over crust: Pour the cheesecake batter onto the chilled crust, smoothing the surface with a spatula for an even layer.
  11. Bake cheesecake: Bake in the preheated oven for 50-55 minutes until the center is mostly set but still slightly jiggly to prevent cracking.
  12. Cool in oven: Turn off the oven and keep the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  13. Cool at room temp: Remove from oven and let the cheesecake cool completely at room temperature to prevent sudden temperature changes.
  14. Chill fully: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set the cheesecake.
  15. Prepare ganache: Place chocolate chips and butter in a heatproof bowl. Heat heavy cream in a saucepan over medium heat until simmering, then pour it over the chocolate and butter mixture.
  16. Melt ganache: Let sit 1-2 minutes, then stir gently until smooth and glossy.
  17. Add vanilla to ganache: Stir in vanilla extract for flavor.
  18. Cool ganache: Allow the ganache to cool at room temperature for 10-15 minutes until slightly thickened.
  19. Pour ganache on cheesecake: Evenly pour ganache over the chilled cheesecake, spreading it gently with a spatula and letting some spill over the edges for a rustic finish.
  20. Chill to set ganache: Refrigerate the cheesecake for 30 minutes to let the ganache firm up.
  21. Decorate and serve: Dust the top with powdered sugar, carefully remove the springform pan sides, transfer to a serving platter, and slice cleanly with a sharp knife for beautiful portions.

Notes

  • Use room temperature cream cheese for the best texture and minimal lumps.
  • Allow the cheesecake to cool gradually to prevent cracking.
  • Chilling the crust before adding filling helps keep it firm and prevents sogginess.
  • Use a springform pan to make removal easier and maintain cake shape.
  • Let the ganache cool enough to thicken slightly but remain pourable for an even coat.
  • For cleaner slices, wipe your knife blade between cuts.
  • The cheesecake is best refrigerated and served within 3 days.

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Find it online: https://quickhomedishes.com/boston-cream-pie-cheesecake-with-chocolate-ganache-recipe/