Boston Cream Pie Cheesecake
A dreamy fusion of two iconic desserts—rich, creamy cheesecake meets the decadent chocolate glaze of a Boston cream pie. Perfect for special occasions or a luxurious treat any time.
🧂 Ingredients
For the Crust:
1½ cups graham cracker crumbs
¼ cup unsalted butter, melted
For the Cheesecake:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup heavy cream
¼ cup all-purpose flour
For the Ganache Topping:
½ cup semi-sweet chocolate chips
¼ cup heavy cream
👩🍳 Instructions
1. Prepare the Crust
Preheat oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs and melted butter.
Press mixture into the bottom of a 9-inch springform pan. Set aside.
2. Make the Cheesecake Filling
In a large bowl, beat cream cheese until smooth.
Mix in sugar and vanilla extract until well combined.
Add eggs one at a time, beating after each addition.
Gradually mix in heavy cream and flour until batter is smooth and creamy.
3. Bake the Cheesecake
Pour the batter over the prepared crust.
Place the pan on a baking sheet to catch drips.
Bake for 50–60 minutes, until the center is set but still slightly jiggly.
4. Make the Ganache
While the cheesecake bakes, heat ¼ cup heavy cream in a small saucepan just until it begins to simmer.
Remove from heat and stir in chocolate chips until smooth and glossy.
5. Cool and Add Ganache
Let cheesecake cool in the pan for 10 minutes.
Run a knife around the edges to loosen.
Pour ganache over the top and spread evenly.
6. Chill and Serve
Refrigerate for at least 4 hours, or overnight, until fully set.
Slice and serve chilled.