Boston Cream Pie Cheesecake with Chocolate Ganache
Experience the luxurious combination of classic cheesecake, smooth custard, and rich chocolate ganache in this stunning dessert.
Ingredients
For the Crust and Filling
- 2 cups graham cracker crumbs
- ½ cup melted butter to mix with crumbs
- 3 8 oz blocks cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup custard filling
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter until resembling wet sand, and press firmly into the bottom of the pan.
- Refrigerate crust for about 15 minutes to set.
Prepare the Cheesecake Filling
- Beat softened cream cheese until smooth and creamy.
- Add granulated sugar and mix until light and well combined.
- Add eggs one at a time, beating well after each addition, then mix in custard filling until smooth.
Bake the Cheesecake
- Pour cheesecake mixture over the crust and smooth the top.
- Bake at 325°F (160°C) for 50 to 60 minutes until edges are set but center is slightly jiggly.
- Turn off the oven, leave the door slightly open, and cool cheesecake inside for about 1 hour.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Chocolate Ganache
- Heat heavy cream in a small saucepan until it just begins to simmer.
- Pour hot cream over chocolate chips and let sit for 1–2 minutes before stirring until smooth.
- Let the ganache cool slightly.
Assemble the Cheesecake
- Pour chocolate ganache over chilled cheesecake, tilting the pan for even coverage.
- Return cheesecake to refrigerator for 30–60 minutes to set ganache.
Notes
Make sure cream cheese is fully softened before mixing. Avoid overbeating to prevent cracks. Chill the cheesecake well before adding ganache. For clean slices, use a warm knife and wipe it between cuts.