Boston Cream Pie Cheesecake Recipe

Boston Cream Pie Cheesecake is a decadent dessert that combines the best of two classic treats: creamy cheesecake and the rich flavors of Boston cream pie. This indulgent recipe features a velvety cheesecake layer, a layer of sponge cake, and a silky chocolate ganache topping. It’s the ultimate dessert for any special occasion or when you’re craving something extraordinary.

Why You’ll Love This Recipe

  • Show-Stopping Presentation: The layers of cake, cheesecake, and ganache make for an impressive dessert.
  • Rich and Creamy: The cheesecake is perfectly balanced by the light sponge cake and luscious chocolate topping.
  • Crowd-Pleaser: Perfect for celebrations, this dessert is guaranteed to impress.
  • Make-Ahead Friendly: It tastes even better when prepared a day in advance.

Ingredients

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

For the Cheesecake Layer:

  • Cream cheese (softened)
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Sour cream

For the Cake Layer:

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter (softened)
  • Granulated sugar
  • Eggs
  • Milk
  • Vanilla extract

For the Chocolate Ganache:

  • Semi-sweet chocolate chips
  • Heavy cream

Directions

Make the Cheesecake Layer:

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a large mixing bowl, beat the cream cheese and sugar until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and sour cream until fully combined.
  5. Pour the mixture into the prepared pan and bake for 45–50 minutes, or until the edges are set and the center is slightly jiggly.
  6. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Make the Cake Layer:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients alternately with the milk, starting and ending with the dry ingredients. Mix until just combined.
  6. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely on a wire rack.

Assemble the Cheesecake:

  1. Remove the cheesecake from the springform pan and place it on a serving platter.
  2. Carefully place the cooled cake layer on top of the cheesecake.

Make the Chocolate Ganache:

  1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
  2. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth.
  3. Pour the ganache over the cake layer, letting it drip down the sides for a beautiful finish.

Chill and Serve:

  1. Refrigerate the assembled Boston Cream Pie Cheesecake for at least 1 hour to set the ganache.
  2. Slice and serve chilled.

Servings and Timing

  • Servings: 12–14 slices
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Chilling Time: At least 5 hours
  • Total Time: Approximately 7 hours

Variations

  • Mini Cheesecakes: Use a muffin tin to create individual portions of this dessert.
  • Chocolate Cake Base: Replace the sponge cake with a chocolate cake layer for a richer flavor.
  • Gluten-Free Option: Substitute gluten-free flour for the cake layer to make it gluten-free.
  • Flavor Additions: Add a layer of pastry cream between the cheesecake and cake for a more traditional Boston cream pie touch.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezing: You can freeze individual slices wrapped in plastic wrap and stored in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

FAQs

1. Can I make this dessert ahead of time?

Yes, this recipe is perfect for making a day in advance, as the flavors develop beautifully overnight.

2. Do I have to use a springform pan?

A springform pan is ideal for the cheesecake layer, but you can use a regular pan lined with parchment paper for easier removal.

3. Can I use milk chocolate for the ganache?

Yes, milk chocolate can be used, but the dessert will be sweeter compared to semi-sweet chocolate.

4. How do I prevent cracks in the cheesecake?

Bake the cheesecake in a water bath and avoid overmixing the batter to minimize air bubbles.

5. Can I skip the ganache?

The ganache is an essential part of the Boston Cream Pie flavor, but you can use a simple chocolate glaze as an alternative.

6. What type of cream cheese works best?

Use full-fat cream cheese for the creamiest texture and best flavor.

7. Can I use boxed cake mix?

Yes, a yellow cake mix can save time, but homemade cake adds a more authentic touch.

8. How do I slice the cheesecake cleanly?

Use a sharp knife dipped in warm water, wiping it clean between cuts for neat slices.

9. Can I add toppings to the ganache?

Certainly! Consider adding fresh berries, chocolate shavings, or whipped cream for extra flair.

10. What’s the best way to serve this dessert?

Serve chilled for the best texture and flavor. It pairs beautifully with a hot cup of coffee or tea.

Conclusion

Boston Cream Pie Cheesecake is a decadent treat that beautifully combines layers of creamy cheesecake, fluffy cake, and rich chocolate ganache. Perfect for celebrations or indulgent moments, this dessert is sure to wow your guests and satisfy your sweet tooth. Give it a try for your next special occasion!

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Boston Cream Pie Cheesecake Recipe

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  • Author: clara
  • Prep Time: 30 minutes
  • Chill Time: 5 hours
  • Cook Time: 1 hour 10 minutes
  • Total Time: 6 hours 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Boston Cream Pie Cheesecake is a delightful fusion of two classic desserts. It features a rich and creamy cheesecake layer topped with silky pastry cream and decadent chocolate ganache. Perfect for special occasions or anytime you’re craving an indulgent treat!


Ingredients

Units Scale
For the Crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
For the Pastry Cream:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
For the Chocolate Ganache:
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Prepare the Crust:
    • Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
    • In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
    • Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
  2. Make the Cheesecake Layer:
    • In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
    • Stir in sour cream and vanilla extract. Pour the batter over the cooled crust.
    • Bake for 50-60 minutes, or until the center is just set and slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  3. Prepare the Pastry Cream:
    • In a medium saucepan, heat milk over medium heat until steaming but not boiling.
    • In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
    • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 5-7 minutes).
    • Remove from heat, stir in butter and vanilla, and let cool. Spread the pastry cream over the chilled cheesecake.
  4. Make the Chocolate Ganache:
    • In a microwave-safe bowl, heat the heavy cream until steaming (about 30-40 seconds). Pour over chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
    • Pour the ganache over the pastry cream layer, spreading evenly.
  5. Chill and Serve:
    • Refrigerate the cheesecake for at least 1 hour to set the ganache. Carefully remove the springform pan before serving.

Notes

  • Make sure the cream cheese is fully softened for a smooth cheesecake batter.
  • The pastry cream can be made a day ahead and stored in the fridge.
  • To slice cleanly, use a knife dipped in hot water and wiped dry between cuts.

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