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Boston Chocolate Cream Pie Cheesecake Recipe

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  • Author: admin
  • Prep Time: 0h 30m
  • Cook Time: 1h 0m
  • Total Time: 5h 30m
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in the rich, creamy delight of Boston Chocolate Cream Pie Cheesecake. This luscious dessert combines a buttery graham cracker crust with a smooth chocolate-infused cream cheese filling, topped with fluffy whipped cream and decadent chocolate ganache. Perfectly baked and chilled to perfection, it’s a classic treat that blends the best of cheesecake and chocolate cream pie in one elegant dish.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

Chocolate Mixture

  • 2 cups semi-sweet chocolate chips
  • 1/2 cup heavy cream

Cheesecake Filling

  • 1 1/2 cups cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Whipped Cream Topping

  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Finishing Touch

  • 1/2 cup chocolate ganache

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
  2. Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs and sugar to create the base mix.
  3. Add Butter to Crust: Stir in melted unsalted butter until the mixture is evenly combined.
  4. Form Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
  5. Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool completely.
  6. Heat Cream: In a medium saucepan, warm heavy cream over medium heat until it just begins to simmer, preparing for the chocolate melting.
  7. Melt Chocolate: Add semi-sweet chocolate chips to the hot cream and stir until smooth and fully melted.
  8. Cool Chocolate Mixture: Remove from heat and let the chocolate mixture cool slightly for incorporation into the batter.
  9. Prepare Cheesecake Base: Beat softened cream cheese with sugar in a large bowl until smooth and creamy using a mixer.
  10. Add Eggs: Incorporate eggs one at a time, beating well after each addition for a uniform mixture.
  11. Add Flavorings: Mix in vanilla extract and salt until fully combined for enhanced flavor.
  12. Combine Chocolate and Cheesecake Mixture: Slowly pour in the cooled chocolate mixture and blend until smooth and evenly mixed.
  13. Fill Crust: Pour the cheesecake batter into the cooled graham cracker crust, smoothing the surface with a spatula for an even layer.
  14. Bake Cheesecake: Bake in the oven for 50-55 minutes until the center is set but still slightly jiggly when shaken gently.
  15. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
  16. Cool to Room Temperature: Remove from the oven and let the cheesecake cool completely to room temperature on a countertop.
  17. Chill Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight to set fully and enhance flavors.
  18. Whip Cream: In a medium bowl, whip heavy cream with powdered sugar until stiff peaks form for topping.
  19. Add Vanilla to Whipped Cream: Fold in vanilla extract gently to maintain the whipped texture.
  20. Top Cheesecake: Spread whipped cream evenly over the chilled cheesecake surface.
  21. Drizzle Ganache: Pour chocolate ganache over the whipped cream, letting it drip naturally down the sides for decoration.
  22. Set Ganache: Return cheesecake to the refrigerator for 30 minutes to allow the ganache to firm up.
  23. Remove from Pan: Carefully release the springform pan and transfer the cheesecake to a serving platter.
  24. Serve: Slice the cheesecake and serve chilled for the best texture and taste experience.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
  • Allow the crust to cool completely before adding the filling to prevent sogginess.
  • Do not overbake the cheesecake; it should still jiggle slightly in the center when done to ensure creaminess.
  • Chilling overnight improves the texture and flavor infusion.
  • Use a hot water bath if desired to minimize cracking, though this recipe does not require it.
  • For a richer chocolate flavor, use high-quality semi-sweet chocolate chips or chopped chocolate.

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Find it online: https://fastcookingfun.com/boston-chocolate-cream-pie-cheesecake-recipe/