Boston Cream Pie Cheesecake

Here is a full, detailed Boston Cream Pie Cheesecake recipe with clear directions and tips. This is a rich dessert that combines vanilla cheesecake, pastry cream, and chocolate ganache, inspired by classic Boston Cream Pie.

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🍰 Boston Cream Pie Cheesecake (Serves 10–12)

⏱ Time Overview

• Prep: ~45 minutes

• Baking & cooling: ~2½–3 hours

• Chilling: At least 4 hours (overnight best)

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🧾 Ingredients

1. Graham Cracker Crust

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

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2. Vanilla Cheesecake Filling

• 24 oz (680 g) cream cheese, softened (3 blocks)

• ¾ cup granulated sugar

• 3 large eggs, room temperature

• ¾ cup sour cream, room temperature

• 2 tsp vanilla extract

• 2 tbsp all-purpose flour

• Pinch of salt

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3. Pastry Cream Layer

• 1 cup whole milk

• ⅓ cup granulated sugar

• 2 large egg yolks

• 2 tbsp cornstarch

• 1 tbsp unsalted butter

• 1½ tsp vanilla extract

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4. Chocolate Ganache Topping

• ¾ cup heavy cream

• 1 cup semi-sweet chocolate chips (or chopped chocolate)

• 1 tbsp butter (optional, for shine)

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🔪 Equipment

• 9-inch springform pan

• Electric mixer

• Saucepan

• Whisk

• Fine mesh strainer (optional but helpful)

• Roasting pan (for water bath)

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👩‍🍳 Directions

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Step 1: Make the Crust

1. Preheat oven to 325°F (165°C).

2. Mix graham cracker crumbs and sugar in a bowl.

3. Stir in melted butter until evenly moistened.

4. Press firmly into the bottom of a greased 9-inch springform pan.

5. Bake for 10 minutes, then set aside to cool.

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Step 2: Prepare the Pastry Cream

1. Heat milk in a saucepan over medium heat until steaming (not boiling).

2. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.

3. Slowly pour hot milk into egg mixture while whisking constantly.

4. Return mixture to saucepan and cook over medium-low heat, whisking, until thick (2–3 minutes).

5. Remove from heat; stir in butter and vanilla.

6. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.

Tip: This can be made a day ahead.

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Step 3: Make the Cheesecake Filling

1. Beat cream cheese on medium speed until smooth (no lumps).

2. Add sugar and beat until combined.

3. Mix in eggs one at a time, scraping bowl after each.

4. Add sour cream, vanilla, flour, and salt; mix on low speed just until smooth.

   • Do not overmix (prevents cracks).

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Step 4: Assemble & Bake

1. Pour cheesecake batter over cooled crust.

2. Place springform pan into a larger roasting pan.

3. Pour hot water into roasting pan until it reaches halfway up the sides.

4. Bake at 325°F (165°C) for 60–70 minutes.

   • Center should jiggle slightly; edges set.

5. Turn oven off, crack door open, and let cheesecake cool 1 hour inside oven.

6. Remove and cool completely at room temperature.

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Step 5: Add Pastry Cream Layer

1. Once cheesecake is fully cooled, spread chilled pastry cream evenly over the top.

2. Refrigerate for 30–60 minutes to firm up.

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Step 6: Make the Chocolate Ganache

1. Heat heavy cream until just beginning to simmer.

2. Pour over chocolate chips in a bowl.

3. Let sit 2 minutes, then stir until smooth.

4. Stir in butter if using.

5. Let cool slightly, then pour gently over pastry cream layer.

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Step 7: Chill & Serve

• Refrigerate cheesecake at least 4 hours, preferably overnight.

• Remove springform ring before serving.

• Slice with a warm, clean knife for neat cuts.

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🌟 Tips for Best Results

• Use room temperature ingredients for smooth texture.

• Don’t skip the water bath—it prevents cracking.

• Chill overnight for the cleanest layers and best flavor.

• Store covered in the refrigerator for up to 4 days.