Introduction
Say hello to dessert paradise with this Boston Chocolate Cream Pie Cheesecake! A delightful mash-up of two classic sweets that’ll have everybody talking at your next gathering. Let’s get baking and indulge in the ultimate cheesecake experience!
Detailed Ingredients with measures
- For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
- For the Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup chocolate chips, melted
- For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Chocolate shavings
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Total Time: 5 hours 15 minutes (includes chilling time)
- Yield: 12 slices
Instructions
1. Preheat your oven to 325°F (165°C). Combine graham cracker crumbs, melted butter, and sugar for the crust in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
2. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth. Add eggs one at a time, beating just until blended, then mix in the vanilla extract.
3. Stir in the heavy cream and melted chocolate until the batter is smooth and dreamy. Pour the filling over the crust in the pan.
4. Bake for 50-55 minutes, or until the center is just set. Let it cool for at least an hour before chilling in the fridge for another 4 hours or overnight for maximum yumminess.
5. Whip the topping ingredients together until soft peaks form. Spread or pipe over the cheesecake and sprinkle with chocolate shavings.
6. Get ready to slice and serve your show-stopping Boston Chocolate Cream Pie Cheesecake!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C).
Step 2: Prepare the Crust
In a bowl, combine 1 1/2 cups chocolate graham cracker crumbs, 6 tablespoons melted butter, and 2 tablespoons sugar. Press the mixture into the bottom of a 9-inch springform pan.
Step 3: Make the Filling
In a large mixing bowl, beat 24 oz softened cream cheese and 1 cup granulated sugar together until smooth. Add 3 large eggs one at a time, beating just until blended. Mix in 1 teaspoon vanilla extract.
Step 4: Add Cream and Chocolate
Stir in 1 cup heavy cream and 1/2 cup melted chocolate chips until the batter is smooth.
Step 5: Combine and Bake
Pour the filling over the crust in the pan. Bake for 50-55 minutes, or until the center is just set.
Step 6: Cool and Chill
Let the cheesecake cool for at least an hour before chilling in the fridge for another 4 hours or overnight for maximum yumminess.
Step 7: Prepare the Topping
Whip together 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until soft peaks form.
Step 8: Decorate
Spread or pipe the whipped topping over the cheesecake and sprinkle with chocolate shavings.
Step 9: Serve
Get ready to slice and serve your show-stopping Boston Chocolate Cream Pie Cheesecake!
Notes
Chilling Time
For the best flavor and texture, chill the cheesecake overnight.
Serving Suggestion
This cheesecake can be served plain or topped with fresh berries for an extra touch.
Storage Instructions
Store leftover cheesecake covered in the refrigerator for up to 5 days.
Cook techniques
Crust Preparation
To achieve a perfect crust, combine chocolate graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan, ensuring an even layer for a sturdy base.
Cheesecake Filling
For a smooth cheesecake filling, beat softened cream cheese with granulated sugar until completely smooth. Add eggs one at a time, mixing gently to avoid over-beating, which can incorporate too much air. Finish by blending in heavy cream and melted chocolate until the filling is velvety.
Baking Technique
Bake at a steady temperature of 325°F (165°C) until the edges are set while the center is slightly jiggly. This method helps prevent cracks while achieving a creamy texture. Allow it to cool before refrigerating to fully set.
Whipping Topping
For a light and airy topping, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to over-whip, or it may curdle. Spread or pipe the whipped cream onto the cooled cheesecake, then finish with chocolate shavings for an elegant touch.
FAQ
Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made a day ahead. Just chill it in the fridge overnight for the best flavor and texture.
What can I substitute for chocolate graham cracker crumbs?
You can use regular graham cracker crumbs or even Oreo cookie crumbs for a different flavor profile.
How do I store the cheesecake?
Store the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen for longer storage; just make sure to wrap it tightly.
Can I add other toppings to this cheesecake?
Definitely! Fresh berries, caramel sauce, or crushed nuts can be delicious additions to customize your cheesecake.