Boston Chocolate Cream Pie Cheesecake
This luxurious dessert layers a moist vanilla cake with rich chocolate cheesecake filling, topped with glossy chocolate ganache and creamy pastry cream. It”s an impressive and delicious treat for any occasion!
Ingredients
For the Vanilla Cake:
1/4 cup (56g) salted butter, room temperature
1/2 cup (104g) sugar
1/4 cup (58g) sour cream, room temperature
1 teaspoon vanilla extract
2 large egg whites, room temperature
3/4 cup (98g) all-purpose flour
1 1/4 teaspoons baking powder
1/4 cup (60ml) milk, room temperature
1 tablespoon (15ml) water, room temperature
For the Cheesecake Filling:
6 oz (169g | 1 cup) semi-sweet chocolate chips
1/2 cup (120ml) heavy whipping cream
1/2 teaspoon vanilla extract
24 oz (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tablespoons (24g) all-purpose flour
1 cup (230g) sour cream, room temperature
1 tablespoon vanilla extract
3 large eggs, room temperature
For the Chocolate Ganache Topping:
9 oz (254g | 1 1/2 cups) semi-sweet chocolate chips
9 tablespoons (135ml) heavy whipping cream
3 tablespoons corn syrup
3/4 teaspoon vanilla extract
For the Pastry Cream Topping:
2 egg yolks
6 tablespoons (78g) sugar
1 1/2 tablespoons cornstarch
1 cup (240ml) milk
1 tablespoon (14g) salted butter
1 teaspoon vanilla extract
Instructions
Prepare the Vanilla Cake Layer:
Preheat Oven: Preheat your oven to 350°F (176°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Mix Batter: In a mixing bowl, beat together the butter and sugar until light and fluffy, about 3-4 minutes. Add the sour cream and vanilla extract, mixing until well combined.
Add Egg Whites: Mix in the egg whites until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Add half of this mixture to the batter and mix until just combined. Then add the milk and water, mixing until smooth.
Finish Mixing: Add the remaining dry ingredients and mix until well incorporated.
Bake: Spread the batter evenly into the prepared pan. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few crumbs. Let the cake cool completely in the pan.
Make the Cheesecake Filling:
Preheat Oven: Reduce oven temperature to 325°F (163°C).
Prepare Chocolate Mixture: In a small saucepan, heat the heavy whipping cream over medium heat until just simmering. Remove from heat and stir in the chocolate chips until melted and smooth. Add vanilla extract and let it cool slightly.
Mix Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, flour, and sour cream. Mix until well combined. Add the vanilla extract.
Add Eggs: Add the eggs one at a time, mixing on low speed until just combined.
Combine with Chocolate: Pour the cooled chocolate mixture into the cream cheese mixture and gently fold until evenly combined.
Bake Cheesecake: Pour the cheesecake filling over the cooled vanilla cake layer in the springform pan. Bake for 1 hour to 1 hour 15 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Transfer to the refrigerator and chill for at least 4 hours or overnight.
Prepare the Chocolate Ganache Topping:
Heat Cream: In a small saucepan, heat the heavy whipping cream over medium heat until just simmering. Remove from heat and stir in the chocolate chips, corn syrup, and vanilla extract until smooth and glossy. Let cool slightly.
Add Ganache: Pour the ganache over the chilled cheesecake, spreading evenly. Chill until set.
Make the Pastry Cream Topping:
Whisk Ingredients: In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
Add Milk: Gradually whisk in the milk.
Cook: Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble.
Finish: Remove from heat and whisk in the butter and vanilla extract. Transfer to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the pastry cream. Chill until ready to use.
Assemble and Serve:
Top with Pastry Cream: Once the chocolate ganache has set, spread the chilled pastry cream evenly over the top.
Serve: Refrigerate the cheesecake until ready to serve. Slice and enjoy!
Indulge in this rich and creamy Boston Chocolate Cream Pie Cheesecake, perfect for chocolate lovers and special occasions! 
