🍫 Boston Cream Pie Cheesecake 🍫
Ingredients (Makes 1 (9-inch) cheesecake | Serves 12)
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
Chocolate Layer:
½ cup dark chocolate, melted
Cheesecake Filling:
3 cups cream cheese, softened
1 cup granulated sugar
3 large eggs
2 tsp pure vanilla extract
½ cup sour cream
½ cup heavy cream
Ganache Topping:
1½ cups dark chocolate chips
½ cup heavy cream
Instructions
Preheat and Prepare:
Preheat your oven to 325°F (165°C). Grease the bottom and sides of a 9-inch springform pan.
Make the Crust:
In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan.
Add the Chocolate Layer:
Spread the melted dark chocolate evenly over the crust. Place the pan in the refrigerator for 10 minutes to allow the chocolate to set.
Beat the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Incorporate Wet Ingredients:
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until fully combined.
Pour and Bake:
Pour the cheesecake batter over the chocolate layer in the pan. Bake for 55–65 minutes or until the center is just set and only slightly jiggles in the middle.
Cool Gradually:
Turn off the oven and crack open the door slightly. Let the cheesecake cool inside for 1 hour to prevent cracking.
Prepare the Ganache:
In a small saucepan, heat the heavy cream until it begins to simmer (do not boil). Pour it over the chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy.
Finish with Ganache:
Once the cheesecake has completely cooled, pour the ganache over the top and spread evenly with a spatula. Refrigerate for at least 4 hours or overnight to allow the ganache to set.
