Boston Cream Pie Cheesecake

Absolutely! Here’s a detailed, step-by-step recipe for Boston Cream Pie Cheesecake. This dessert is basically a cheesecake version of the classic Boston Cream Pie—creamy cheesecake with a layer of custard and chocolate ganache on top. I’ll break it down into crust, cheesecake, custard, and ganache.

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Boston Cream Pie Cheesecake Recipe

Servings: 10–12
Prep Time: 50 min
Cook Time: 1 hr 15 min
Chill Time: 4–6 hours (or overnight)

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Ingredients

For the Crust

• 1 1/2 cups (150 g) graham cracker crumbs (or digestive biscuits)

• 1/4 cup (50 g) granulated sugar

• 6 tbsp (85 g) unsalted butter, melted

For the Cheesecake Filling

• 24 oz (680 g) cream cheese, softened

• 3/4 cup (150 g) granulated sugar

• 1 tsp vanilla extract

• 3 large eggs, at room temperature

• 1/2 cup (120 ml) heavy cream

For the Pastry Cream Layer

• 1 cup (240 ml) whole milk

• 1/4 cup (50 g) granulated sugar

• 3 large egg yolks

• 2 tbsp (15 g) cornstarch

• 1 tbsp (14 g) unsalted butter

• 1 tsp vanilla extract

For the Chocolate Ganache

• 4 oz (115 g) semi-sweet chocolate, chopped

• 1/2 cup (120 ml) heavy cream

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Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).

2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand.

3. Press mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup to press firmly.

4. Bake for 10 minutes, then remove and let cool while preparing the cheesecake.

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Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese with a hand mixer or stand mixer until smooth and creamy.

2. Add sugar and vanilla and mix until combined.

3. Add eggs one at a time, mixing just until incorporated—do not overmix.

4. Finally, mix in heavy cream until smooth.

Tip: Avoid overmixing to prevent cracks during baking.

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Step 3: Bake the Cheesecake

1. Pour the cheesecake batter over the cooled crust.

2. Bake at 325°F (163°C) for 55–65 minutes. The edges should be set, but the center may slightly jiggle.

3. Turn off oven, crack oven door, and let cheesecake cool in oven for 1 hour.

4. Remove from oven and let cool completely at room temperature. Then refrigerate for at least 2–3 hours (or overnight).

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Step 4: Make the Pastry Cream

1. In a small saucepan, heat milk over medium heat until it just begins to simmer.

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

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

4. Return mixture to saucepan and cook over medium heat, whisking continuously until thickened (like pudding).

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

6. Cover with plastic wrap directly on the surface to prevent a skin from forming. Cool completely in the fridge.

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Step 5: Prepare the Chocolate Ganache

1. Place chopped chocolate in a heatproof bowl.

2. Heat cream in a small saucepan until just boiling, then pour over the chocolate.

3. Let sit 2–3 minutes, then stir until smooth. Cool slightly before pouring over the cheesecake.

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Step 6: Assemble the Boston Cream Pie Cheesecake

1. Spread the cooled pastry cream evenly over the chilled cheesecake.

2. Pour the chocolate ganache on top and gently spread to cover the pastry cream.

3. Refrigerate for at least 1 hour to set the ganache before slicing.

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Serving

• Use a hot knife (dip in hot water and wipe dry) to cut clean slices.

• Optional: Garnish with whipped cream or chocolate shavings for a fancy touch.