Indulgent Boston Chocolate Cream Pie Cheesecake Recipe – A Decadent Delight

Boston Chocolate Cream Pie Cheesecake is a delightful fusion of two classic desserts—Boston cream pie and cheesecake. This indulgent treat features a buttery graham cracker crust, a rich and creamy cheesecake layer, and a luscious chocolate ganache. Topped with whipped cream and garnished with chocolate shavings, this dessert is a showstopper for any occasion. Its combination of textures and flavors makes it irresistible for chocolate and cheesecake lovers alike.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tbsp sugar

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract

For the Chocolate Cream Layer:

• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips

For the Topping:

• 1 cup whipped cream
• Chocolate shavings or cocoa powder, for garnish

Preparation

Step 1: Make the Crust

1. Preheat the oven to 325°F (165°C).
2. In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with butter.
3. Press the mixture firmly into the bottom of a greased springform pan to create an even layer.

Step 2: Prepare the Cheesecake Layer

1. In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy.
2. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
3. Blend in the sour cream and vanilla extract, mixing until smooth.
4. Pour the cheesecake batter over the prepared crust, spreading it evenly.

Step 3: Bake the Cheesecake

1. Place the springform pan in the preheated oven and bake for 45-50 minutes or until the center is set but still slightly jiggly.
2. Remove from the oven and allow the cheesecake to cool at room temperature.
3. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight for best results.

Step 4: Make the Chocolate Cream Layer

1. Heat the heavy cream in a small saucepan over medium heat until it is warm but not boiling.
2. Pour the heated cream over the semi-sweet chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy.
3. Allow the chocolate ganache to cool slightly before pouring it over the chilled cheesecake layer. Spread it evenly across the surface.
4. Refrigerate the cheesecake again until the ganache sets completely.

Step 5: Top and Serve

1. Just before serving, spread or pipe whipped cream on top of the cheesecake.
2. Garnish with chocolate shavings or a dusting of cocoa powder for an elegant finish.

Cooking Notes

• Ensure the cream cheese is fully softened before mixing to prevent lumps in the cheesecake batter.
• For a thicker crust, increase the graham cracker crumbs to 2 cups.
• To avoid cracking, bake the cheesecake in a water bath or place a pan of water in the oven to maintain moisture.
• Allow the chocolate ganache to cool slightly before pouring to prevent it from melting the cheesecake.

Serving Suggestions

• Serve this cheesecake chilled for the best flavor and texture.
• Pair it with a hot cup of coffee or a cold glass of milk.
• Add a drizzle of caramel sauce for extra decadence.

Tips

• Substitute the graham cracker crust with a chocolate cookie crust for added richness.
• Use a sharp knife dipped in warm water to slice the cheesecake cleanly.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Prep Time: 25 minutes

Cooking Time: 50 minutes

Chilling Time: 4 hours

Total Time: 5 hours 15 minutes

Nutritional Information (per serving)

• Calories: 450
• Protein: 7g
• Sodium: 220mg

FAQs

1. Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead. Chill it overnight to let the flavors meld and the layers set.

2. Can I use milk chocolate instead of semi-sweet chocolate for the ganache?

Absolutely! Milk chocolate will create a sweeter ganache, which pairs wonderfully with the creamy cheesecake layer.

3. Can I freeze this cheesecake?

Yes, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.

4. How can I prevent my cheesecake from cracking?

Avoid overmixing the batter, bake at a consistent temperature, and cool the cheesecake gradually to prevent cracks.

Conclusion

The Boston Chocolate Cream Pie Cheesecake is a luxurious dessert that combines the best elements of cheesecake and Boston cream pie. From its buttery crust to its velvety cheesecake filling and rich chocolate ganache, every bite is a delight. Whether you’re making it for a special occasion or just to indulge your sweet tooth, this recipe is sure to impress. Follow the steps closely, and you’ll create a dessert masterpiece that’s as beautiful as it is delicious.

Boston Chocolate Cream Pie Cheesecake Recipe

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• Author: Imili Johnson
• Total Time: 5 hours 15 minutes (Chilling Time: 4 hours)

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Ingredients

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Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tbsp sugar

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract

For the Chocolate Cream Layer:

• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips

For the Topping:

• 1 cup whipped cream
• Chocolate shavings or cocoa powder, for garnish

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Instructions

Preparation

Step 1: Make the Crust

1. Preheat the oven to 325°F (165°C).
2. In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with butter.
3. Press the mixture firmly into the bottom of a greased springform pan to create an even layer.

Step 2: Prepare the Cheesecake Layer

1. In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy.
2. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
3. Blend in the sour cream and vanilla extract, mixing until smooth.
4. Pour the cheesecake batter over the prepared crust, spreading it evenly.

Step 3: Bake the Cheesecake

1. Place the springform pan in the preheated oven and bake for 45-50 minutes or until the center is set but still slightly jiggly.
2. Remove from the oven and allow the cheesecake to cool at room temperature.
3. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight for best results.

Step 4: Make the Chocolate Cream Layer

1. Heat the heavy cream in a small saucepan over medium heat until it is warm but not boiling.
2. Pour the heated cream over the semi-sweet chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy.
3. Allow the chocolate ganache to cool slightly before pouring it over the chilled cheesecake layer. Spread it evenly across the surface.
4. Refrigerate the cheesecake again until the ganache sets completely.

Step 5: Top and Serve

1. Just before serving, spread or pipe whipped cream on top of the cheesecake.
2. Garnish with chocolate shavings or a dusting of cocoa powder for an elegant finish.

Notes

Cooking Notes

• Ensure the cream cheese is fully softened before mixing to prevent lumps in the cheesecake batter.
• For a thicker crust, increase the graham cracker crumbs to 2 cups.
• To avoid cracking, bake the cheesecake in a water bath or place a pan of water in the oven to maintain moisture.
• Allow the chocolate ganache to cool slightly before pouring to prevent it from melting the cheesecake.

• Prep Time: 25 minutes
• Cook Time: 50 minutes

Nutrition

• Calories: 450
• Sodium: 220mg
• Protein: 7g