Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Boston Cream Pie Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Boston Cream Pie Cheesecake is a decadent layered dessert featuring a light cake base, creamy cheesecake filling, smooth vanilla custard, and a glossy chocolate ganache topping that combines two classic desserts into one indulgent treat.

  • Total Time: 7 hours 40 minutes
  • Yield: 12 slices

Ingredients

  • 1/2 cup sifted cake flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 32 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a bowl whisk together cake flour, baking powder, and salt.
  3. In another bowl mix egg, sugar, melted butter, vanilla extract, and milk until smooth. Add the dry ingredients and mix until just combined.
  4. Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes until lightly set, then cool.
  5. Reduce oven temperature to 325°F (163°C).
  6. Beat softened cream cheese in a large bowl until smooth. Add sugar and mix well.
  7. Add eggs one at a time, mixing gently after each addition.
  8. Add sour cream, vanilla extract, and cornstarch and mix until smooth.
  9. Pour cheesecake batter over the cooled cake layer.
  10. Place the pan in a larger baking dish and fill with hot water to create a water bath.
  11. Bake for 60–70 minutes until the edges are set and the center is slightly jiggly.
  12. Turn off oven and leave cheesecake inside with door slightly open for 1 hour, then cool completely and refrigerate for at least 4 hours or overnight.
  13. To make custard, heat milk in a saucepan until warm.
  14. In a bowl whisk sugar, egg yolks, and cornstarch.
  15. Slowly whisk warm milk into the egg mixture, then return to the saucepan and cook while stirring until thick.
  16. Remove from heat and stir in butter and vanilla. Let cool slightly.
  17. Spread custard evenly over the chilled cheesecake and refrigerate for 1 hour.
  18. Heat heavy cream until just simmering and pour over chocolate chips. Let sit for 2 minutes then stir until smooth.
  19. Spread ganache over the custard layer and refrigerate for another hour until set.
  20. Slice and serve chilled.

Notes

  • A chocolate cookie crust can replace the cake layer for a richer flavor.
  • Add a small amount of almond extract to the custard for a subtle nutty flavor.
  • Fresh berries can be added on top for garnish and freshness.
  • Allow the cheesecake to chill fully so the layers set cleanly before slicing.
  • Use a warm knife and wipe it clean between slices for neat presentation.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 520 kcal
  • Sugar: 32 g
  • Sodium: 320 mg
  • Fat: 35 g
  • Saturated Fat: 21 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 160 mg

Find it online: https://cooksplash.com/ho-to-make-boston-cream-pie-cheesecake/