layered cheesecake

Snickerdoodle Cheesecake Bars

(8-oz.) blocks cream cheese,

c. sugar

eggs

pure vanilla extract

kosher salt

c. all-purpose flour

baking soda

cinnamon

c. (1 1/2 sticks) unsalted butter, melted

c. packed brown sugar

cinnamon sugar,

This Coffee Mousse Cheesecake features a thick graham cracker crust with a silky cheesecake layer topped with coffee mousse and whipped cream.Yield: 9-inch

Coffee Mousse Cheesecake

(350 g) ground graham crackers ((23 full sheet crackers))

¾ cup (170 g) unsalted butter, (melted)

salt

oz (454 g) block full-fat cream cheese, (softened, room temp)

(100 g) granulated sugar

½ teaspoon pure vanilla extract

(120 g) sour cream

eggs, (room temp)

heavy cream (heavy whipping cream), (room temp)

milk

½ espresso powder

vanilla extract

0.25 oz envelope gelatin powder

water

oz white chocolate, (chips or chopped, melted)

heavy whipping cream, (very cold)

sugar

espresso powder

vanilla paste

cocoa powder

Preheat oven to 350°F.

Stir together ground graham crackers, melted butter, and salt until thoroughly moistened. Transfer to a 9-inch springform pan. Press into an even layer into the bottom and up the sides of pan. Use the flat bottom of a drinking glass or measuring cup to smooth out the crust.

Bake for 10 minutes until crust is set. Use the flat bottom of drinking glass to press down any bits of crust that may have puffed up during baking. Set aside to cool.

Crust:

Preheat oven to 325°F.

Wrap springform pan in heavy duty foil. Use enough foil to ensure water cannot enter the pan. To be safe, you may want to add two or three layers of foil. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese on low speed for about 4 minutes until soft and smooth.

Add sugar and beat on medium speed for about 2 minutes. Add salt, vanilla, and cream. Mix on low until combined.

With the mixer running on low, add eggs one at a time, ensuring each egg is incorporated before adding the next. Scrape down sides of bowl as needed to ensure thorough mixing. Add sour cream and mix until smooth.

Pour cheesecake filling into foil wrapped springform pan. Use a mini offset spatula to spread filling into an even layer.

Place springform pan in a large roasting pan. Meanwhile, bring about 6-8 cups of water to a boil (you may need more water depending on size of roasting pan).

Place roasting pan in the center rack of oven. Pour boiling water into roasting pan until about 1 1/2-inch of springform pan is submerged in water.

Bake cheesecake for 45-50 minutes.

Turn off oven heat. Crack oven door slightly ajar to let the oven and cheesecake cool. Cool cheesecake in oven for 45 minutes. Remove from oven and remove cheesecake from water bath. Let cheesecake sit at room temperature until completely cooled.*At this point, cheesecake can be covered with foil and stored in the fridge overnight. Coffee mousse layer may be added the following the day.

Cheesecake:

In a small bowl, mix together gelatin powder and water. Let sit for 5 minutes to bloom gelatin.

Bring milk to a simmer. Stir in espresso powder until dissolved. Remove from heat and stir in vanilla extract. Add in bloomed gelatin. Stir until gelatin has completely dissolved. Pour mixture into a large mixing bowl and set aside.

Place white chocolate in a small bowl. Microwave in 20 second intervals at half power. Stir in between intervals. Continue to heat until chocolate is smooth and melted. Let cool for 5 minutes.

Pour melted white chocolate into coffee milk mixture. Stir to combine until smooth and homogenous.

In another bowl, whip cold heavy cream to soft peaks. Add whipped cream to cooled white chocolate milk mixture in three additions. Fold gently. Fold until there are no longer any white streaks of whipped cream left.

Pour coffee mousse over cooled cheesecake layer. Use a mini offset spatula to spread mousse into an even layer. Cover with foil and place in the fridge to chill for at least 4 hours, overnight is best.

Coffee Mousse:

In a large bowl, whip cold heavy cream, powdered sugar, espresso powder, and vanilla to stiff peaks. Transfer whipped cream to a piping bag fitted with a star tip (or plain round tip). Pipe dollops over chilled coffee mousse layer. Alternatively, spread whipped cream over mousse layer.

Whipped Cream:

In a small bowl combine powdered sugar and cocoa powder. Dust over whipped cream topping.

Dusting Powder:

This Boston Cream Pie Cheesecake is a decadent dessert combining a rich cream cheese base with layers of bittersweet chocolate and vanilla. A chocolate cookie crust provides a crunchy foundation, topped with a smooth, creamy cheesecake baked to perfection, and finished with a luscious chocolate ganache. This recipe serves 12 and is perfect for special occasions or satisfying any chocolate lover’s craving.

Boston Cream Pie Cheesecake Recipe

chocolate cookies

unsalted butter

cream cheese, softened

vanilla powder

sour cream

bittersweet chocolate, melted

heavy cream

chocolate chips

Preheat and prepare pan

Preheat oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking.

Make crust

Combine crushed chocolate cookies with melted butter and press firmly into the bottom of the pan to form an even crust. Bake the crust alone for 10 minutes, then let it cool to set.

Prepare cheesecake batter

In a large bowl, beat softened cream cheese until smooth. Add sugar, vanilla powder, and eggs one at a time, mixing thoroughly after each addition. Fold in sour cream until the mixture is creamy and well combined.

Create chocolate and vanilla layers

Divide the cheesecake batter into two equal portions. Mix the melted bittersweet chocolate into one half to create the chocolate layer. Pour the chocolate batter over the cooled crust, then carefully spoon the vanilla batter over the chocolate layer to create distinct layers.

Bake cheesecake

Place the springform pan on a baking sheet to catch drips and bake in the preheated oven for 50 to 60 minutes, or until the cheesecake is just set in the center but still slightly jiggly.

Cool cheesecake

Turn off the oven and crack open the door, letting the cheesecake cool inside for about an hour to prevent cracking. Then refrigerate the cheesecake for at least 6 hours or overnight to fully set and develop flavors.

Make ganache

Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.

Finish and serve

Pour the chocolate ganache evenly over the chilled cheesecake surface. Chill briefly to allow the ganache to set before serving. Slice and enjoy this rich Boston Cream Pie Cheesecake.

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Snickerdoodle Cheesecake Bars

Coffee Mousse Cheesecake

Boston Cream Pie Cheesecake Recipe

Top 3 layered cheesecake recipes from across the web

The most viewed layered cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Snickerdoodle Cheesecake Bars

Coffee Mousse Cheesecake

Boston Cream Pie Cheesecake Recipe

The most viewed layered cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine