Boston Cream Pie Cheesecake
Boston Cream Pie Cheesecake combines the creamy richness of cheesecake with classic flavors of Boston cream pie, making it perfect for gatherings or a sweet treat at home.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 1 cup butter, melted To mix with graham cracker crumbs
Filling
- 24 oz cream cheese, softened Must be at room temperature to avoid lumps
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Topping
- 1 cup semi-sweet chocolate chips Can substitute with dark chocolate for richer flavor
Instructions
Preparation
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs and melted butter, then press the mixture into the bottom of the pan.
Mixing the Filling
- In a separate mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing well.
- Incorporate the eggs one at a time, beating after each addition until fully combined.
Baking
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for about 50-60 minutes, or until the center is set.
- Remove from the oven and let cool.
Finishing Touch
- Melt the chocolate chips and drizzle them over the cheesecake once it’s cooled.
- Refrigerate for at least 4 hours before serving.
Notes
Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or keep it in an airtight container. It should last for about 5-7 days in the fridge. This cheesecake can also be made ahead of time.