🍫🍰 Boston Chocolate Cream Pie Cheesecake
Creamy vanilla cheesecake, a chocolate cookie crust, and rich chocolate ganache come together in one seriously decadent dessert. Save this recipe for your next special occasion! 😋
Ingredients
Chocolate Crust:
- 2 cups chocolate cookie crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Vanilla Cheesecake:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tbsp vanilla extract
- 3 large eggs
- 2 tbsp all-purpose flour
Chocolate Ganache:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
Chocolate Topping:
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- ⅓ cup unsweetened cocoa powder
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
Directions
1️⃣ Preheat oven to 325°F. Grease a 9-inch springform pan.
2️⃣ Mix the chocolate cookie crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then cool.
3️⃣ Beat the cream cheese and sugar until smooth. Mix in sour cream, vanilla, and flour. Add eggs one at a time, mixing on low just until combined.
4️⃣ Pour the filling over the crust. Bake for 55–65 minutes, until the edges are set and the center still has a slight jiggle.
5️⃣ Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. Remove and cool completely. Refrigerate for at least 6 hours or overnight.
6️⃣ Make the ganache by heating the heavy cream until hot but not boiling. Pour it over the chocolate chips. Wait 2–3 minutes, then stir until smooth.
7️⃣ Pour the ganache over the chilled cheesecake, allowing some to drip down the sides. Refrigerate for about 30 minutes.
8️⃣ For the chocolate topping, beat the butter, powdered sugar, cocoa, vanilla, and enough heavy cream to create a smooth, pipeable frosting. Pipe swirls over the top.
🍰 Makes: 10–12 slices
💡 Tip: For the cleanest slices, dip your knife in hot water and wipe it dry between each cut.
Save this recipe for later and tag someone who would demolish a slice! 🍫🤎
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