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Boston Cream Pie Cheesecake Recipe

★★★★★

5 from 88 reviews
  • Author: Zoe
  • Total Time: 7 hours 30 minutes
  • Yield: 12 servings 1x

Description

This Boston Cream Pie Cheesecake is a decadent dessert combining a rich cream cheese base with a chocolate cookie crust, layered with bittersweet and vanilla batters, and finished with a smooth chocolate ganache. Perfect for special occasions, it offers a delightful blend of creamy cheesecake and chocolate flavors.

Ingredients

Scale

Crust

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

Cheesecake Batter

  • 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. Preheat and prepare pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to ensure the cheesecake doesn’t stick.
  2. Make crust: Combine the crushed chocolate cookies with the melted unsalted butter, then press this mixture firmly into the bottom of the prepared springform pan. Bake it for 10 minutes, then allow it to cool completely to set the crust.
  3. Prepare cheesecake batter: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually mix in the granulated sugar, vanilla powder, then add eggs one at a time, beating well after each addition. Finally, fold in the sour cream until the mixture is silky and uniformly combined.
  4. Divide batter and layer: Split the batter into two equal portions. Stir the melted bittersweet chocolate into one half to create the chocolate layer. Pour the chocolate batter over the cooled crust evenly, then gently spoon the vanilla batter on top, taking care to keep the layers distinct.
  5. Bake cheesecake: Place the springform pan on a baking sheet to catch any drips and bake in the oven for 50 to 60 minutes, until the center is slightly set but still has a gentle jiggle. This ensures a creamy center once cooled.
  6. Cool cheesecake: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. Afterwards, refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set and develop flavors.
  7. Prepare ganache: Heat the heavy cream until just simmering and pour it over the semi-sweet chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy to create the ganache.
  8. Finish and serve: Pour the ganache evenly over the chilled cheesecake and return it briefly to the refrigerator to set the ganache before slicing and serving.

Notes

  • Using room temperature cream cheese ensures a smooth batter without lumps.
  • Vanilla powder can be substituted with 1 ½ teaspoons vanilla extract if unavailable.
  • Be careful not to overbake; the center should remain slightly soft for the best texture.
  • Let the cheesecake chill overnight for optimal flavor and firmness.
  • Ganache can be prepared in advance and stored in the refrigerator; reheat gently before pouring.
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Boston Cream Pie Cheesecake, cheesecake recipe, chocolate cheesecake, cream cheese dessert, chocolate ganache, baked cheesecake

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Find it online: https://cookingwithzoe.com/boston-cream-pie-cheesecake-recipe-5/