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Boston Cream Pie Cheesecake

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Boston cream pie cheesecake is a rich and elegant dessert that fuses creamy cheesecake with a layer of vanilla pastry cream and a glossy chocolate ganache topping. It’s inspired by the classic Boston cream pie and makes for a showstopping treat for any celebration.

Ingredients

  • For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • For the cheesecake:
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 1/2 tsp vanilla extract
  • For the pastry cream:
  • 2 cups whole milk
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • For the chocolate ganache:
  • 1 cup semi-sweet chocolate chips or chopped chocolate
  • 3/4 cup heavy cream

Instructions

  1. Preheat oven to 325°F (163°C) and grease a springform pan. Wrap the outside with foil if using a water bath.
  2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Cool completely.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
  4. Pour cheesecake batter over the cooled crust. Place pan in a water bath and bake for 50–60 minutes, until center is set but slightly jiggly.
  5. Turn off oven, crack the door open, and let the cheesecake sit for 1 hour. Then chill in the fridge for at least 4 hours or overnight.
  6. To make the pastry cream, whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk until just simmering, then slowly whisk into egg mixture.
  7. Return mixture to the pan and cook over medium heat until thickened. Remove from heat, stir in butter and vanilla. Cool completely.
  8. Spread cooled pastry cream over the chilled cheesecake and return to fridge.
  9. For ganache, heat cream until hot (not boiling), pour over chocolate, and stir until smooth. Let cool slightly.
  10. Pour ganache over pastry cream layer and chill until set before slicing and serving.

Notes

  • Chill cheesecake overnight for best results and flavor.
  • Wrap springform pan in foil to prevent water bath leaks.
  • Make pastry cream ahead for easier assembly.
  • Use dark chocolate for a richer ganache.
  • Don’t pour hot ganache directly over custard—let it cool first to avoid melting layers.

Nutrition

Find it online: https://cookedbymaya.com/boston-cream-pie-cheesecake/