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Decadent Boston Chocolate Cream Pie Cheesecake

Boston Chocolate Cream Pie Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter melted
  • 3 8-ounce packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup heavy whipping cream
  • 8 ounces semi-sweet chocolate finely chopped
  • ½ cup milk

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until well mixed.
  3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
  4. In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
  5. Add in the vanilla extract and mix until incorporated.
  6. Add in the eggs, one at a time, mixing well after each addition.
  7. Fold in the heavy whipping cream gently until there are no visible streaks.
  8. Pour the cheesecake filling over the baked crust and smooth the top with a spatula.
  9. Bake the cheesecake for about 45-50 minutes, or until the center is set but still slightly jiggly.
  10. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours, preferably overnight.
  11. For the ganache, heat the cream and pour it over the chopped chocolate, stirring until smooth.
  12. Allow the ganache to cool slightly, then pour over the chilled cheesecake, smoothing it out to cover completely.
  13. Chill again for at least 30 minutes to set the ganache before serving.