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Boston Cream Pie Cheesecake Recipe

Boston Cream Pie Cheesecake

Allison Crowder
This Boston Cream Pie Cheesecake combines a classic creamy cheesecake with rich pastry cream and silky chocolate ganache, all on a buttery graham cracker crust. It’s an impressive, layered dessert perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 550 kcal

Equipment

  • 9-inch springform pan
  • medium bowl
  • large bowl
  • medium saucepan
  • small saucepan
  • heatproof bowl

Ingredients
  

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 packages cream cheese, softened 8 oz each
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

For the Pastry Cream:

  • 2 cups whole milk
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Ganache:

  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, chopped

Instructions
 

  • Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
  • In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan.
  • Bake for 10 minutes, then remove and let cool while preparing the filling.
  • In a large bowl, beat the softened cream cheese and 1 cup sugar until very smooth and creamy, scraping down the sides as needed.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the sour cream and vanilla extract just until combined and smooth.
  • Pour the cheesecake filling over the cooled crust and smooth the top.
  • Bake at 325°F (163°C) for 55–60 minutes, or until the center is mostly set and only slightly wobbly in the middle.
  • Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to help prevent cracking.
  • Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight until fully chilled and firm.
  • In a medium saucepan, heat the milk over medium heat until just starting to simmer.
  • In a separate bowl, whisk together the 1/2 cup sugar, cornstarch, and egg yolks until smooth and pale.
  • Slowly pour the hot milk into the egg mixture in a thin stream while whisking constantly to temper the eggs.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling.
  • Remove from heat and stir in the butter and vanilla extract until smooth.
  • Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and cool completely in the refrigerator.
  • Once cool, spread the pastry cream evenly over the chilled cheesecake.
  • In a small saucepan, heat the heavy cream over medium heat until just simmering (do not boil).
  • Place the chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes.
  • Stir gently until the mixture is smooth and glossy.
  • Pour the ganache over the pastry cream layer, tilting the pan slightly to spread it evenly over the top.
  • Refrigerate the cheesecake for at least 1 hour to allow the ganache to set before serving.

Notes

Slice and serve this Boston Cream Pie Cheesecake well-chilled for clean layers and maximum flavor.
Keyword Boston Cream Pie Cheesecake, cheesecake recipe, dessert recipe