Description
A decadent twist on the classic Boston cream pie, this cheesecake features a creamy chocolate cheesecake base, layered with custard cream and topped with a rich chocolate ganache.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Chocolate Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz semisweet chocolate, melted and cooled
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Pastry Cream Layer:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
For the Ganache Topping:
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form crust.
- For filling, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in melted chocolate, vanilla, and sour cream.
- Pour filling over crust. Bake for 55–65 minutes, until center is set but slightly jiggly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Then refrigerate at least 4 hours or overnight.
- For pastry cream, heat milk in a saucepan until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly whisk hot milk into egg mixture, then return to saucepan. Cook over medium heat, whisking, until thickened. Remove from heat, stir in butter and vanilla. Cover with plastic wrap and chill.
- Spread cooled pastry cream evenly over chilled cheesecake.
- For ganache, heat cream until just boiling. Pour over chopped chocolate and stir until smooth. Let cool slightly before pouring over pastry cream layer.
- Chill for at least 1 hour before serving.
Notes
- Cheesecake can be made a day in advance for best flavor.
- For clean slices, use a warm knife and wipe between cuts.
- Store covered in the refrigerator for up to 5 days.
- Prep Time: 45 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American