Boston Chocolate Cream Pie Cheesecake
Creamy, chocolatey, and impossibly comforting — this Boston Chocolate Cream Pie Cheesecake is everything you want in a dessert and more.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Mixer
- Spatula
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
Wet Ingredients
- 1 cup Granulated sugar
- 0.5 cups Unsweetened cocoa powder
- 0.5 cups Butter, softened
- 1 cup Cream cheese, softened
- 3 units Eggs
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
Toppings
- Chocolate shavings or whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, mix the all-purpose flour, baking powder, and salt. Set aside.
- In another large bowl, cream together the granulated sugar and softened butter until light and fluffy, about 2–3 minutes with a mixer.
- Add the softened cream cheese to the butter-sugar mixture and beat until smooth and fully combined, scraping the bowl as needed.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the flour mixture and cocoa powder to the creamed mixture, mixing just until combined. Do not overmix.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
- Remove from the oven and let it cool completely in the pan on a wire rack.
- Whip the heavy cream until stiff peaks form and spread it over the cooled cheesecake as a light, airy topping.
- Garnish with chocolate shavings or extra whipped cream before serving. Chill for at least an hour if you prefer firmer slices.
Notes
Store leftovers in an airtight container or cover the springform pan tightly with plastic wrap. Keeps well in the refrigerator for up to 4 days.