Boston Cream Pie Cheesecake

Boston Cream Pie Cheesecake

Ingredients:

For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter (melted)
¼ cup granulated sugar
For the Cheesecake Filling:
24 oz cream cheese (softened)
1 cup granulated sugar
1 cup heavy cream
3 large eggs
2 tsp vanilla extract
2 tbsp all-purpose flour
For the Pastry Cream:
1 cup whole milk
¼ cup granulated sugar
2 large egg yolks
1 tbsp cornstarch
1 tsp vanilla extract
For the Chocolate Ganache:
½ cup heavy cream
1 cup semi-sweet chocolate chips

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Instructions:

Make the Crust:
Preheat oven to 325°F (160°C).
Combine graham cracker crumbs, melted butter, and sugar in a bowl.
Press the mixture into the bottom of a springform pan.
Bake for 10 minutes and let it cool.
Prepare the Cheesecake Filling:
Beat cream cheese and sugar until smooth.
Add heavy cream, eggs, vanilla, and flour, mixing until fully combined.
Pour the filling over the crust.
Bake for 50-60 minutes, or until the center is just set.
Allow the cheesecake to cool completely.
Make the Pastry Cream:
In a saucepan, heat milk until it begins to steam.
In a separate bowl, whisk together sugar, egg yolks, and cornstarch.
Gradually add the hot milk to the egg mixture while whisking.
Return the mixture to the saucepan and cook over medium heat until thickened.
Remove from heat, stir in vanilla, and let it cool.
Prepare the Chocolate Ganache:
Heat heavy cream in a small saucepan until it begins to steam.
Pour over chocolate chips and let sit for 1 minute.
Stir until smooth and glossy.
Assemble the Cheesecake:
Spread the pastry cream evenly over the cooled cheesecake.
Pour the chocolate ganache over the top, spreading it to the edges.
Chill and Serve:
Refrigerate for at least 4 hours or overnight.
Slice and enjoy this decadent dessert!