Boston Cream Pie Cheesecake

Boston Cream Pie Cheesecake Recipe

This delicious dessert combines two classic desserts: Boston Cream Pie and cheesecake! It features a rich, creamy cheesecake base topped with a smooth custard filling, all wrapped in a decadent chocolate ganache.

Ingredients:

For the Cheesecake Base:

1 1/2 cups graham cracker crumbs (about 12 graham crackers crushed)
1/4 cup sugar
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs (room temperature)
1/2 cup sour cream

For the Pastry Cream (Custard Filling):

2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
3 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon vanilla extract

For the Chocolate Ganache:

1 cup heavy cream
8 oz semi-sweet chocolate chips or coarsely chopped chocolate

Directions:

1. Prepare the Cheesecake Crust:

Preheat the oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon (optional), and salt.
Add the melted butter and stir until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, creating a compact, even crust.
Bake the crust for 10 minutes to set it. Once done, remove it from the oven and allow it to cool while you prepare the cheesecake filling.

2. Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sugar, vanilla extract, and salt. Continue to beat until fully combined.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream and beat until smooth.
Pour the cheesecake mixture over the cooled graham cracker crust in the springform pan.
Tap the pan gently on the counter to remove any air bubbles.

3. Bake the Cheesecake:

Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set but slightly wobbly (it will firm up as it cools).
Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour.
Afterward, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours (preferably overnight) to set properly.

4. Prepare the Pastry Cream (Custard Filling):

In a medium saucepan, heat the milk and sugar over medium heat, stirring occasionally, until it comes to a simmer (don’t let it boil).
While the milk is heating, whisk the egg yolks, cornstarch, and salt in a bowl until smooth and pale.
Gradually pour some of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
Once the egg mixture is warm, slowly pour it back into the saucepan with the remaining milk, whisking continuously.
Cook the custard over medium heat, stirring constantly, until it thickens and starts to bubble (about 2-3 minutes).
Remove the saucepan from the heat, then stir in the butter and vanilla extract until smooth.
Let the custard cool to room temperature, then refrigerate it until you’re ready to assemble the cheesecake.

5. Prepare the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it starts to simmer (don’t let it boil).
Remove from heat and immediately add the chocolate chips. Stir until the chocolate is completely melted and the ganache is smooth.
Let the ganache cool slightly before using it.

6. Assemble the Boston Cream Pie Cheesecake:

Once the cheesecake has set and is cold, carefully remove it from the springform pan.
Spread the chilled pastry cream evenly over the top of the cheesecake, leaving a small border around the edges.
Drizzle the chocolate ganache over the pastry cream. You can let it flow over the sides for a decorative effect.
Refrigerate the cheesecake for another 30-60 minutes to allow the ganache to firm up.

Serve & Enjoy:

Once everything is set, slice the cheesecake and serve chilled. Enjoy the creamy, indulgent layers of cheesecake, rich custard, and chocolate ganache. It’s a showstopper!

Tips:

For a smooth cheesecake texture, make sure all the ingredients (cream cheese, eggs, etc.) are at room temperature.
For the pastry cream, be sure to whisk constantly while it’s cooking to prevent the eggs from curdling.
If you don’t have a springform pan, you can use a regular 9-inch round cake pan, but make sure to line it with parchment paper for easy removal.