Description
This rich Boston Cream Pie Cheesecake blends classic custard, creamy cheesecake, and silky ganache—an indulgent dessert perfect for special occasions or holidays.
Ingredients
Crust
1½ cups graham cracker crumbs
¼ cup unsalted butter, melted
Cheesecake Filling
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
½ cup milk
Chocolate Ganache Topping
½ cup semi-sweet chocolate chips
¼ cup heavy cream
Instructions
Preheat oven to 325°F (163°C).
In a medium bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; beat until well combined.
Add eggs one at a time, beating well after each. Mix in heavy cream, milk, and flour until smooth.
Pour the batter over the crust in the springform pan.
Place the pan on a baking sheet and bake for 50–60 minutes, until the center is set but still slightly jiggly.
While baking, prepare ganache: heat ¼ cup cream until simmering. Remove from heat, add chocolate chips, and stir until smooth.
Let cheesecake cool for 10 minutes in the pan, then run a knife around the edge to loosen.
Pour chocolate ganache on top and spread evenly.
Refrigerate at least 4 hours (or overnight) before serving.
Notes
Make It Extra Authentic: Add a layer of pastry cream between the cheesecake and ganache.
Crust Swap: Use chocolate cookies for a more intense chocolate flavor.
Lighter Version: Sub ½ of the cream cheese with ricotta.
Gluten-Free Option: Use gluten-free graham crackers or cookies for the crust.
Pairs beautifully with fresh fruit, whipped cream, or coffee.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
