Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar (for crust)
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar (for cheesecake)
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract (for cheesecake)
- 2 cups whole milk
- 1/2 cup sugar (for pastry cream)
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter (for pastry cream)
- 1 tsp vanilla extract (for pastry cream)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Equipment
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9-inch springform pan
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Mixing bowls
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Electric mixer
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Saucepan
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Whisk
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Rubber spatula
Method
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Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until evenly coated. Press into bottom of a 9-inch springform pan. Bake 10 minutes. Cool.
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Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract. Pour over crust and smooth top.
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Bake at 325°F (160°C) for 45–50 minutes until center is set. Turn off oven; cool cheesecake inside oven for 1 hour with door slightly open. Chill at least 4 hours or overnight.
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Heat milk in saucepan until simmering. Whisk sugar, cornstarch, and egg yolks until smooth. Slowly whisk hot milk into egg mixture to temper eggs. Return to saucepan; cook over medium heat, whisking until thickened (3–5 minutes). Remove from heat; stir in butter and vanilla. Cool pastry cream, then spread evenly over chilled cheesecake.
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Heat heavy cream until just simmering. Pour over chocolate chips; let sit 1 minute. Whisk until smooth. Cool slightly; pour ganache over pastry cream layer.
Notes
Chill the cheesecake overnight for best texture. For a richer ganache, use dark chocolate. You can prepare the pastry cream a day ahead to save time. Garnish with chocolate shavings for an elegant finish. -
