Description
A decadent fusion of Boston cream pie and cheesecake, featuring layers of vanilla custard, chocolate ganache, and creamy cheesecake on a sponge cake base.
Ingredients
- For the crust: 1 1/2 cups graham cracker crumbs
- For the crust: 1/4 cup unsalted butter, melted
- For the cheesecake: 24 oz cream cheese, softened
- For the cheesecake: 1 cup granulated sugar
- For the cheesecake: 3 large eggs
- For the custard: 1 cup whole milk
- For the custard: 1/2 cup heavy cream
- For the custard: 1/2 cup granulated sugar
- For the ganache: 1 cup semi-sweet chocolate chips
- For the ganache: 1/2 cup heavy cream
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Prepare the crust: Mix graham cracker crumbs and melted butter. Press into the bottom of the pan and bake for 10 minutes.
- For the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then pour over the crust.
- Bake the cheesecake for 50-60 minutes until set. Let cool.
- Make the custard: Heat milk, cream, and sugar in a saucepan until thickened. Cool and spread over the cheesecake.
- For the ganache: Heat cream and pour over chocolate chips; stir until smooth. Spread over the custard layer.
- Refrigerate for at least 4 hours before serving.
Notes
Ensure all ingredients are at room temperature for best results. Store in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g