Boston Cream Pie Cheesecake

This Boston Cream Pie Cheesecake is the ultimate indulgence, blending two beloved desserts into one irresistible treat.

With a soft, vanilla cake base, a rich and creamy cheesecake filling, smooth Boston cream, and a decadent chocolate ganache topping, this dessert is the perfect balance of flavors and textures.

Whether for a special occasion or just a sweet craving, this cheesecake is sure to impress and satisfy every sweet tooth.

Why You’ll Love This Recipe:

People will love this Boston Cream Pie Cheesecake because it brings together the best of both worlds—two iconic desserts in one!

The light and fluffy vanilla cake layer provides a soft foundation, while the creamy cheesecake filling adds richness and indulgence.

The luscious Boston cream offers a smooth, velvety texture, and the glossy chocolate ganache topping delivers the perfect sweet finish.

This layered delight is a crowd-pleaser with its perfect balance of flavors, making it a show-stopping dessert for any occasion!

Key Ingredients:

Vanilla Cake Layer: Salted butter, sugar, sour cream, and vanilla extract create a soft, flavorful base.

Cheesecake Batter: Cream cheese, sour cream, heavy cream, and eggs make the rich, creamy filling.

Boston Cream: Egg yolks, sugar, cornstarch, milk, butter, and vanilla extract form the smooth custard filling.

Chocolate Ganach

Boston Cream Pie Cheesecake

Ingredients:

For the Vanilla Cake Layer:

1/4 cup (56g) salted butter, softened

1/2 cup (100g) sugar

1/4 cup (60g) sour cream, softened

2 tsp vanilla extract

1 large egg, room temperature

3/4 cup (100g) all-purpose flour

1 tsp baking powder

1/4 cup (60ml) milk, room temperature

For the Cheesecake Batter:

24 oz (680g) cream cheese, softened

3 tbsp flour

3/4 cup (150g) sugar

2 tsp vanilla extract

1 tsp salt

1/2 cup (120g) sour cream, room temperature

1 1/4 cups (300ml) heavy cream, room temperature

4 large eggs

For the Boston Cream:

3 large egg yolks

1/3 cup (70g) sugar

2 1/2 tbsp cornstarch

1 1/2 cups (360ml) milk

1 1/2 tbsp (21g) salted butter

1 1/2 tsp vanilla extract

For the Chocolate Ganache:

1 cup (170g) semi-sweet chocolate, chopped or chips

1/2 cup (120ml) hot heavy cream

Instructions

Step 1: Prepare the Vanilla Cake Layer

Preheat the oven to 350°F (175°C). Grease and line an 8-inch cheesecake pan with parchment paper.

In a mixing bowl, cream together the softened butter and sugar for about 4 minutes until the mixture is light and fluffy.

Add the sour cream, milk, and vanilla extract to the bowl, mixing until smooth. Beat in the egg until fully incorporated.

Gradually fold in the flour and baking powder until just combined, being careful not to overmix.

Pour the batter into the prepared pan and bake for 25 minutes, or until a skewer inserted comes out clean or with a few moist crumbs.

Allow the cake to cool in the pan for about 10 minutes. If needed, clean the sides of the pan and grease again before adding the cheesecake batter.

Step 2: Make the Cheesecake Batter

Lower the oven temperature to 310°F (155°C).

In a bowl, combine the softened cream cheese, flour, sugar, vanilla extract, and salt. Using a hand mixer, beat on the lowest setting until smooth. Scrape down the sides of the bowl and mix again.

Add the sour cream and heavy cream, and mix until smooth. Finally, beat in the eggs until fully incorporated.

Pour the cheesecake batter over the cooled cake layer. Bake in a water bath for 90 minutes.

Step 3: Cool the Cheesecake

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Turn off the oven and let the cheesecake sit inside for 10 minutes.

Remove the cheesecake from the oven and the water bath. Use a knife to run around the edges to prevent cracks.

Allow the cheesecake to cool to room temperature for 30 minutes to 2 hours, then refrigerate it for at least 6 hours or overnight.

Step 4: Make the Boston Cream Filling

In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the milk.

Heat the mixture over medium heat, whisking constantly, until it thickens and begins to boil.

Strain the mixture through a metal strainer to remove any lumps, then stir in the butter until fully smooth.

Step 5: Prepare the Chocolate Ganache

Heat the heavy cream until hot, then pour it over the chopped chocolate or chips. Let it sit for a few minutes, then stir until smooth and glossy.

Step 6: Assemble the Cake

Once the cheesecake is fully chilled, remove it from the pan and place it on a serving plate.

Spread the Boston cream filling over the top of the cheesecake, saving a bit for decoration if desired. Chill for 10 minutes.

Pour the chocolate ganache over the cheesecake, allowing it to drip down the sides. Be sure the ganache has cooled slightly before using it.

Notes:

Room Temperature Ingredients: Ensure that the cream cheese, sour cream, eggs, and milk are at room temperature before mixing. This helps achieve a smooth and lump-free batter.

Water Bath: When baking the cheesecake batter, a water bath is essential to prevent cracks and ensure even baking. It also helps the cheesecake maintain a creamy texture.

Chill Time: Allow the cheesecake to cool to room temperature before refrigerating. It’s best to let it chill for at least 6 hours or overnight for the flavors to set and develop.

Chocolate Ganache: For a smooth and glossy finish, allow the ganache to cool slightly before pouring it over the cheesecake. This prevents it from being too runny.

Cake Layer Texture: Be careful not to overmix the vanilla cake batter. Overmixing can lead to a denser texture, so gently fold in the flour and baking powder to maintain a light cake.

Customization: Feel free to add a layer of fresh fruit or whipped cream on top for extra flair or to complement the rich flavors of the cheesecake.

Nutrition Information:

YIELDS: 12 slices | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this cheesecake ahead of time?

Yes! This cheesecake actually tastes even better after it’s had time to chill.

It’s best to make it the day before serving and allow it to refrigerate for at least 6 hours or overnight for the best flavor and texture.

Can I use a different type of chocolate for the ganache?

Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate depending on your preference.

Just remember that the flavor will change slightly based on the type of chocolate you choose.

How can I prevent the cheesecake from cracking?

Using a water bath when baking the cheesecake helps prevent cracks.

It ensures even heating and keeps the cheesecake moist.

Also, don’t open the oven door while baking, as sudden temperature changes can cause cracks.

Can I make the vanilla cake layer from scratch?

Yes, you can! If you prefer, you can replace the store-bought vanilla cake with your favorite homemade vanilla cake recipe.

Just ensure the cake layer fits in the cheesecake pan.

How long should I let the cheesecake cool before adding the ganache?

Let the cheesecake cool to room temperature after baking, then refrigerate it before adding the ganache.

The ganache should be poured over the cheesecake when it has cooled slightly to prevent it from melting into the filling.

Can I use a different pan size for baking the cheesecake?

It’s best to stick to an 8-inch cheesecake pan as the recipe is designed for that size.

If you use a larger pan, the cheesecake may be thinner and bake differently.

If you use a smaller pan, you might need to adjust the baking time.

Why do I need to use a water bath for the cheesecake?

A water bath ensures even heat distribution while baking, preventing cracks and keeping the cheesecake moist.

It also helps to bake the cheesecake gently, resulting in a smoother, creamier texture.

Can I make the Boston cream filling in advance?

Yes! You can prepare the Boston cream filling up to a day in advance.

Just cover it and refrigerate.

Allow it to come to room temperature before spreading it over the cheesecake.

What should I do if my cheesecake isn’t setting properly?

If your cheesecake hasn’t set after the recommended cooling time, you can refrigerate it for a longer period, ideally overnight.

The chilling helps the cheesecake set properly.

How do I prevent the chocolate ganache from being too runny?

Make sure the ganache cools slightly before pouring it over the cheesecake.

If it’s too hot, it will melt the filling underneath.

You can also adjust the chocolate-to-cream ratio for a thicker ganache by using more chocolate or less cream.