Boston Cream Pie Cheesecake

Love Boston Cream Pie and cheesecake? This Boston Cream Pie Cheesecake is the ultimate dessert mashup you never knew you needed! A silky vanilla cheesecake sits on a buttery graham cracker crust, layered with creamy custard and topped with rich chocolate ganache. It’s indulgent, elegant, and totally unforgettable.

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Why You’ll Love This Recipe
Two Desserts in One – Classic Boston Cream meets creamy cheesecake.
Perfect for Celebrations – A gorgeous dessert that impresses every time.
Make-Ahead Friendly – Ideal for prepping a day or two in advance.
Decadent Layers – Smooth cheesecake, rich custard, and velvety ganache.
Not Too Sweet – Balanced flavors and just the right level of indulgence.

Ingredients You’ll Need

For the Graham Cracker Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted

For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
¼ cup heavy cream
2 tbsp all-purpose flour

For the Custard Layer (Pastry Cream):
2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract

For the Chocolate Ganache:
¾ cup semi-sweet chocolate chips
½ cup heavy cream
1 tsp vanilla extract

Tools You’ll Need
9-inch springform pan
Mixing bowls
Hand or stand mixer
Medium saucepan
Whisk
Rubber spatula
Wire rack
Heatproof bowl for ganache

Step-by-Step Instructions

Step 1: Prepare the Crust
Preheat the oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Let it cool while preparing the cheesecake.

Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth.
Add sugar and mix until light and fluffy.
Beat in eggs one at a time, scraping down the bowl as needed.
Add vanilla extract, sour cream, heavy cream, and flour. Mix just until combined—don’t overbeat.

Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust.
Wrap the pan in foil and place it in a larger roasting pan. Fill the outer pan with about 1 inch of hot water to create a water bath.
Bake at 325°F for 55–65 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour.
Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.

Step 4: Make the Custard Layer
In a medium saucepan, whisk together milk, sugar, and cornstarch.
In a separate bowl, whisk the egg yolks.
Gradually add a bit of the hot milk mixture to the yolks to temper them, then pour back into the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens (about 5–7 minutes).
Remove from heat, stir in butter and vanilla.
Cool to room temperature, then refrigerate until ready to use.

Step 5: Make the Chocolate Ganache
Place chocolate chips in a heatproof bowl.
Heat heavy cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the chocolate and let sit for 2–3 minutes.
Stir until smooth, then add vanilla extract. Let cool slightly before pouring.

Step 6: Assemble the Cheesecake
Once the cheesecake is fully chilled, spread the pastry cream evenly over the top.
Pour the cooled ganache over the custard layer, gently spreading to the edges.
Chill for at least 1 hour to set the ganache before slicing and serving.

Step 7: Garnish & Serve
Slice the cheesecake with a hot, clean knife for neat pieces.
Optional: Garnish with chocolate shavings, whipped cream, or a cherry on top for a bakery-style finish.

Tips for the Best Boston Cream Pie Cheesecake
Room Temp Ingredients – Cream cheese, eggs, and sour cream should be room temp for a smooth batter.
Don’t Overmix – Too much air in the batter can cause cracks.
Use a Water Bath – Keeps the cheesecake moist and prevents cracking.
Chill Overnight – Let the flavors develop and layers set for best results.
Wipe the Knife – Clean your knife between slices for clean cuts.

Serving Suggestions
Serve with fresh berries or a drizzle of raspberry sauce
Add a small scoop of vanilla or coffee ice cream on the side
Enjoy with a cup of espresso or hot chocolate
Perfect finale to a special dinner or holiday celebration

How to Store & Reheat

Storing:
Refrigerate covered for up to 5 days. Keep the cheesecake tightly wrapped or in an airtight container.

Freezing:
Freeze whole or sliced cheesecake without ganache for up to 2 months. Thaw in the fridge overnight, then add ganache and custard before serving.

Reheating:
No need to reheat—this dessert is best served cold or at room temperature.

Frequently Asked Questions

1. Can I use boxed pudding instead of homemade custard?
   Yes, in a pinch. Use vanilla pudding mix, but homemade pastry cream gives the best texture and flavor.
2. Can I make it ahead of time?
   Definitely! It tastes even better after a full night in the fridge.
3. Can I use a different crust?
   Sure! A chocolate cookie crust or vanilla wafer crust works great too.
4. What’s the best chocolate for ganache?
   Use good-quality semi-sweet or dark chocolate for rich, smooth ganache.
5. How do I prevent cracks in the cheesecake?
   Avoid overmixing, use a water bath, and cool it gradually.

Final Thoughts

This Boston Cream Pie Cheesecake is a dreamy, decadent dessert that combines the best of two iconic treats. With its creamy layers, luxurious ganache, and melt-in-your-mouth texture, it’s sure to wow anyone lucky enough to grab a slice.

Whether you’re celebrating something special or just treating yourself, this dessert is a showstopper. Give it a try and let me know how it turns out!

Preparation Time: 30 minutes
Cooking Time: 1 hour
Chill Time: 5 hours minimum
Cuisine: American

Nutritional Information (Per Serving):
Calories: 530 | Protein: 8g | Carbohydrates: 42g | Fat: 38g | Fiber: 1g | Sodium: 310mg

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