Ingredients
- Graham cracker crumbs
- Unsalted butter, melted
- Granulated sugar
- Cream cheese
- Granulated sugar (for filling)
- Eggs
- Vanilla extract
- Heavy cream
- Semisweet chocolate chips
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract.
- Pour filling over cooled crust and bake for 50–60 minutes, until set but slightly jiggly in the center.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- To make ganache, heat heavy cream until simmering, pour over chocolate chips, and stir until smooth.
- Spread ganache over the chilled cheesecake and let set slightly before slicing and serving.
Notes
- Use chocolate cookie crumbs instead of graham crackers for a richer crust.
- Swap in low-fat cream cheese and reduce sugar for a lighter version.
- Add a layer of vanilla pastry cream for extra Boston Cream Pie flavor.
- Store leftovers in the fridge or freeze slices for longer storage.
- Use a hot, dry knife for clean cheesecake slices.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
