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Boston Cream Pie Cheesecake

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Boston Cream Pie Cheesecake is the ultimate fusion of two classic desserts—Boston cream pie and rich, creamy cheesecake. With a luscious vanilla custard layer sandwiched between a velvety cheesecake base and a glossy chocolate ganache topping, this dessert is a showstopper for any occasion.

Why You’ll Love This Recipe

  • A perfect blend of creamy, rich cheesecake and silky custard.
  • The chocolate ganache topping adds an indulgent finish.
  • Ideal for special occasions, holidays, or when you simply crave a decadent dessert.
  • Can be made ahead for easy entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • Graham cracker crumbs
  • Granulated sugar
  • Melted butter

For the Cheesecake:

  • Cream cheese, softened
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Heavy cream

For the Custard Filling:

  • Egg yolks
  • Granulated sugar
  • Cornstarch
  • Whole milk
  • Vanilla extract
  • Butter

For the Chocolate Ganache:

  • Semi-sweet chocolate chips
  • Heavy cream
  • Butter

Directions

this recipe
  1. Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter, then press into a springform pan. Bake and let cool.
  2. Make the Cheesecake: Beat the cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and heavy cream. Pour over the crust and bake in a water bath until set. Chill completely.
  3. Prepare the Custard: Whisk egg yolks, sugar, and cornstarch in a saucepan. Gradually add milk, cooking until thickened. Stir in vanilla and butter. Let cool, then spread over the cheesecake.
  4. Make the Ganache: Heat heavy cream and pour over chocolate chips, stirring until smooth. Add butter for a glossy finish. Pour over the custard layer and spread evenly.
  5. Chill and Serve: Refrigerate for at least 4 hours before slicing and serving.

Servings and Timing

  • Servings: 10-12 slices
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Chill Time: 4+ hours

Variations

  • Oreo Crust: Swap graham crackers for crushed Oreos for a chocolatey twist.
  • Coffee Infusion: Add a teaspoon of espresso powder to the cheesecake batter for a mocha flavor.
  • Nutty Crunch: Sprinkle chopped toasted almonds or hazelnuts over the ganache for added texture.
  • White Chocolate Ganache: Use white chocolate instead of semi-sweet for a milder taste.

Storage/Reheating

  • Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Wrap individual slices in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator.
  • Reheating: Best served chilled, but if you prefer a slightly softer texture, let it sit at room temperature for 15 minutes before serving.

FAQs

1. Can I use store-bought custard instead of making my own?

Yes, but homemade custard provides the best flavor and texture.

2. Do I need a water bath for baking the cheesecake?

Yes, a water bath helps prevent cracks and ensures a smooth, creamy texture.

3. Can I use milk chocolate instead of semi-sweet for the ganache?

Yes, but it will result in a sweeter topping.

4. How do I prevent my cheesecake from cracking?

Avoid overmixing, bake in a water bath, and let it cool gradually in the oven.

5. What’s the best way to slice this cheesecake cleanly?

Use a sharp knife dipped in hot water and wipe between cuts.

6. Can I make this cheesecake ahead of time?

Yes, it’s best made a day in advance to allow flavors to meld.

7. What type of pan should I use?

A 9-inch springform pan is ideal for easy removal.

8. Can I make this without eggs?

You can try an egg-free cheesecake recipe and use cornstarch for the custard.

9. Can I add fruit to this recipe?

Yes, a layer of sliced bananas or strawberries under the ganache can add a fresh twist.

10. What should I do if my custard is too runny?

Cook it longer until thickened, and chill before adding to the cheesecake.

Conclusion

Boston Cream Pie Cheesecake is an irresistible blend of smooth cheesecake, silky custard, and rich chocolate ganache. Whether you’re making it for a celebration or just a weekend treat, this dessert is sure to impress. Try it out and enjoy every decadent bite!

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Boston Cream Pie Cheesecake

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  • Author: clara
  • Prep Time: 30 minutes
  • Chill Time: 5 hours
  • Cook Time: 50 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Boston Cream Pie Cheesecake is a delicious twist on the classic Boston Cream Pie! It features a rich and creamy vanilla cheesecake layered on a buttery graham cracker crust, topped with smooth pastry cream and finished with a luscious chocolate ganache. It’s the perfect dessert for special occasions or when you’re craving a decadent treat!

Ingredients

Units Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 tbsp unsalted butter, melted

Cheesecake Filling

  • 16 oz (2 blocks) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

Pastry Cream

  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter

Chocolate Ganache

  • 1/2 cup heavy cream
  • 4 oz semisweet chocolate, chopped
  • 1 tsp vanilla extract

Instructions

Make the Crust:

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
  3. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let it cool.

Make the Cheesecake:

  1. In a large bowl, beat the cream cheese and sugar until smooth.
  2. Add the eggs one at a time, beating after each addition.
  3. Mix in the vanilla extract and sour cream until combined.
  4. Pour the batter over the cooled crust and smooth the top.
  5. Bake for 45–50 minutes, or until the center is slightly jiggly.
  6. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then chill in the fridge for at least 4 hours.

Make the Pastry Cream:

  1. In a saucepan, heat the milk over medium heat until warm but not boiling.
  2. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
  3. Slowly pour the warm milk into the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat until thickened.
  5. Remove from heat, stir in vanilla and butter, then let it cool completely.

Make the Ganache & Assemble:

  1. Heat the heavy cream until steaming (but not boiling), then pour over chopped chocolate. Let sit for 2 minutes.
  2. Stir until smooth, then mix in vanilla extract.
  3. Spread the cooled pastry cream over the cheesecake.
  4. Pour the chocolate ganache over the top, letting it drip down the sides.
  5. Refrigerate for 1 hour before serving.

Notes

  • For best results, chill the cheesecake overnight before assembling.
  • Use high-quality chocolate for a richer ganache.
  • Store leftovers in the refrigerator for up to 5 days.

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