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–+ servings
chocolate filled cream pastry cheesecake

Eclairs Cheesecake

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Prep Time 25 minutes
Cook Time 10 minutes
Resting Time 6 hours
Total Time 6 hours 35 minutes
Course Dessert
Cuisine Fusion
Servings 12 servings

Equipment

  • 1 9x13 inch baking dish
  • 2 medium mixing bowl
  • 1 large mixing bowl
  • 1 Whisk
  • 1 electric hand mixer
  • 1 Rubber spatula
  • 1 Small saucepan
  • 1 offset spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 plastic wrap roll

Ingredients
  

  • 2 package graham crackers crushed (about 3 cups)
  • 8 tablespoon unsalted butter melted
  • 16 ounce cream cheese softened
  • 1 cup granulated sugar
  • 2 teaspoon vanilla extract
  • 2 cup heavy whipping cream cold
  • 3.4 ounce instant vanilla pudding mix
  • 1 1/2 cup whole milk cold
  • 1 cup sour cream
  • 24 chocolate eclairs mini, store-bought, thawed if frozen
  • 1 cup chocolate chips semi-sweet
  • 1/2 cup heavy cream warm (for ganache)
  • 1 tablespoon light corn syrup optional
  • 1 pinch kosher salt

Instructions
 

  • Grease the baking dish lightly and line the bottom with parchment for easy removal.
  • In a bowl combine the crushed graham crackers and melted butter until the texture resembles wet sand.
  • Press the crumb mixture firmly and evenly into the bottom of the baking dish and chill while you prepare the filling.
  • In a large bowl beat the cream cheese, granulated sugar, and vanilla extract until smooth and fluffy.
  • In a separate bowl whip the cold heavy cream to stiff peaks with an electric mixer.
  • Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  • In another bowl whisk the instant vanilla pudding mix with cold whole milk until thick, then fold in the sour cream until smooth.
  • Spread half of the cream cheese mixture evenly over the chilled crust.
  • Arrange a snug layer of mini chocolate eclairs over the cream layer, trimming if needed to fit.
  • Spread the pudding-sour cream mixture over the eclairs, smoothing the top.
  • Add the remaining cream cheese mixture over the pudding layer and smooth with an offset spatula.
  • For the ganache, heat the 1/2 cup heavy cream until steaming, pour over chocolate chips with a pinch of salt and corn syrup, let sit 2 minutes, then whisk until glossy.
  • Pour the ganache over the top layer and tilt the pan to coat evenly.
  • Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours or overnight to set.
  • Just before serving, top with a few extra sliced mini eclairs if desired and slice into squares with a warm knife.

Notes

For clean layers, make sure each component is well-chilled and spread gently to avoid mixing; if mini eclairs are very soft, freeze them for 15 minutes before layering so they hold shape. You can substitute a classic baked pâte à choux eclair if you prefer homemade, but ensure they’re fully cooled and lightly filled to prevent sogginess. Stabilize the whipped cream with 1 tablespoon powdered milk or 1 teaspoon gelatin bloomed in 1 tablespoon water if serving in warm conditions. The crust can be made with chocolate grahams or digestive biscuits for a deeper flavor. Let the cheesecake sit at room temperature for 10 minutes before slicing, and wipe the knife between cuts for sharp edges.
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