Irresistible Boston Cream Cheesecake
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup heavy cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips
1/4 cup heavy cream (for ganache)
Directions:
Preheat oven to 325°F (163°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined and press the mixture into the bottom of a springform pan to create a crust. Bake for 10 minutes, then remove from the oven and let cool.
In a separate bowl, whip the cream cheese with heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly over the cooled crust.
In a small saucepan, heat 1/4 cup of heavy cream over medium heat. Once warm, remove from heat and add both the milk and semisweet chocolate chips. Stir until smooth to create a chocolate ganache.
Pour the ganache over the cheesecake layer and spread evenly.
Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
Serve chilled, garnished with whipped cream or extra chocolate shavings.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 25 minutes
Kcal: 450 kcal | Servings: 10 servings