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Boston Chocolate Cream Pie Cheesecake

Decadent Boston Chocolate Cream Pie Cheesecake You’ll Love

This Boston Chocolate Cream Pie Cheesecake combines creamy cheesecake with rich chocolate topping on a buttery graham cracker crust—a true crowd-pleaser.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup granulated sugar Adds sweetness; brown sugar can enhance the flavor.
  • 1/2 cup unsalted butter Binds the crust and adds richness; coconut oil works for a dairy-free version.
  • 2 cups crushed graham crackers Forms the dessert base; gluten-free graham crackers can make it gluten-free.
For the Cheesecake Filling
  • 4 packages cream cheese Provides a rich, creamy texture; be sure it's softened for easy mixing.
  • 1 cup sour cream Adds tanginess and smoothness; consider Greek yogurt as a substitute.
  • 4 large eggs Ensure stability and structure; room temperature eggs mix better.
  • 1 tsp pure vanilla extract Enhances the flavor; almond extract can be an exciting alternative.
For the Chocolate Topping
  • 1 cup thick heavy cream Contributes rich flavor; non-dairy heavy cream works as a substitute.
  • 1 cup semi-sweet chocolate chips Melts into a luscious topping; dark chocolate adds a gourmet touch.

Equipment

  • springform pan
  • mixing bowl
  • Small saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C). Prepare your springform pan for the crust.
  2. In a mixing bowl, combine crushed graham crackers with granulated sugar and melted unsalted butter. Press this mixture into the bottom of your springform pan. Bake for 10 minutes.
  3. In a large bowl, beat the softened cream cheese with granulated sugar until smooth. Add room temperature eggs one at a time, then fold in sour cream and vanilla extract until fully incorporated.
  4. Pour the cheesecake filling into the baked graham cracker crust. Bake for approximately 55 minutes until the center jiggles slightly.
  5. Let the cheesecake cool at room temperature for about 1 hour, then transfer it to the refrigerator to chill for at least 4 hours.
  6. In a small saucepan, heat the thick heavy cream until simmering, then add the semi-sweet chocolate chips and stir until smooth.
  7. Pour the chocolate topping over the chilled cheesecake and return to the fridge for at least 30 minutes to let the chocolate set.
  8. Slice your cheesecake with a warm knife for clean cuts and serve chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 32gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure that all dairy products are at room temperature for a smoother filling. Avoid overbaking to maintain a creamy texture. Chill thoroughly for optimal texture and flavor.

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