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
- 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.
- 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.
- 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.
- 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.
- 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.