Here’s a full, detailed Boston Cream Pie Cheesecake recipe, with clear step-by-step directions. This is a baked cheesecake topped with vanilla custard and chocolate ganache—just like Boston cream pie, but richer 🍰
Boston Cream Pie Cheesecake
Overview
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Crust: Buttery graham cracker crust
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Cheesecake: Classic vanilla cheesecake
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Custard topping: Creamy vanilla pastry cream
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Finish: Smooth chocolate ganache
Ingredients
1. Graham Cracker Crust
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2 cups graham cracker crumbs
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½ cup (1 stick) unsalted butter, melted
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2 tablespoons sugar
2. Cheesecake Filling
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24 oz (3 blocks) cream cheese, softened
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¾ cup granulated sugar
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3 large eggs, room temperature
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¾ cup sour cream
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2 teaspoons vanilla extract
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¼ teaspoon salt
3. Vanilla Custard (Pastry Cream)
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1½ cups whole milk
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½ cup heavy cream
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½ cup granulated sugar
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4 large egg yolks
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3 tablespoons cornstarch
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2 tablespoons unsalted butter
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2 teaspoons vanilla extract
4. Chocolate Ganache
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1 cup semi-sweet chocolate chips
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½ cup heavy cream
Directions
Step 1: Prepare the Crust
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Preheat oven to 325°F (165°C).
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
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Press firmly into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then remove and let cool.
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Keep oven on.
Step 2: Make the Cheesecake Filling
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In a large bowl, beat cream cheese until smooth and lump-free.
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Add sugar and mix until creamy.
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Add eggs one at a time, mixing on low speed after each.
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Mix in sour cream, vanilla, and salt until just combined.
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Pour filling over cooled crust and smooth the top.
Step 3: Bake the Cheesecake
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Place pan on the center rack.
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Bake for 50–60 minutes, until edges are set but the center slightly jiggles.
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Turn oven off, crack the oven door, and let cheesecake cool inside for 1 hour.
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Remove and refrigerate for at least 4 hours or overnight.
Step 4: Make the Vanilla Custard
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In a saucepan, heat milk and cream over medium heat until hot but not boiling.
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In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
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Slowly whisk hot milk into egg mixture (to temper).
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Pour everything back into the saucepan.
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Cook over medium heat, whisking constantly, until thickened (about 3–5 minutes).
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Remove from heat, stir in butter and vanilla.
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Cover with plastic wrap touching the surface and cool completely.
Step 5: Assemble Custard Layer
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Spread cooled custard evenly over the chilled cheesecake.
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Refrigerate for 30 minutes to set.
Step 6: Make Chocolate Ganache
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Heat heavy cream until just beginning to steam.
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Pour over chocolate chips in a bowl.
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Let sit for 2 minutes, then stir until smooth.
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Cool slightly, then pour over custard layer.
Step 7: Final Chill
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Refrigerate cheesecake for at least 1 hour before slicing.
Tips for Best Results
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Use room-temperature ingredients for smooth cheesecake.
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Don’t overmix after adding eggs (prevents cracks).
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Clean knife between slices for neat layers.
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Cheesecake tastes even better the next day.