✨ Boston Cream Pie Cheesecake 🍰
Ingredients
For the crust:
2 cups chocolate cookie crumbs (about 24 cookies)
1/4 cup unsweetened cocoa powder
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
Four 8-ounce packages of cream cheese, softened
1 cup granulated sugar
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup heavy whipping cream
For the vanilla cream layer:
1 cup whole milk
1/4 cup granulated sugar
2 tablespoons cornstarch
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
For the chocolate ganache topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
Instructions
Prepare the crust:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly and set aside.
In a medium bowl, mix the chocolate cookie crumbs, cocoa powder, sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
Bake the crust for 8–10 minutes, then remove it from the oven and let it cool while preparing the filling.
Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the sugar and vanilla extract, mixing until fully incorporated.
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
Gradually pour in the heavy whipping cream, blending on low speed until the mixture is smooth and uniform.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Bake the cheesecake for 55–60 minutes, or until the edges are set but the center has a slight jiggle.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about an hour to prevent cracking.
Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight.
Prepare the vanilla cream layer:
In a small saucepan, whisk together the milk, sugar, cornstarch, and egg yolks until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5–7 minutes).
Remove from heat and stir in the butter and vanilla extract until fully melted and combined.
Transfer the vanilla cream to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until ready to use.
Assemble the cheesecake:
Once the cheesecake is fully chilled, spread the vanilla cream layer evenly over the top.
Make the chocolate ganache:
Heat the heavy whipping cream in a small saucepan over medium heat until it begins to simmer.
Pour the hot cream over the chocolate chips in a heatproof bowl and let it sit for 2–3 minutes.
Whisk the mixture until smooth and glossy.
Allow the ganache to cool slightly before spreading it evenly over the vanilla cream layer.
Final touches:
Refrigerate the assembled cheesecake for at least 1 hour to set the ganache.
Carefully release the springform pan and slice the cheesecake with a warm, clean knife for neat servings.