Boston Cream Pie Cheesecake

Here’s a detailed recipe for Boston Cream Pie Cheesecake, combining the best of both desserts – a creamy cheesecake with a rich, chocolate topping and a custard filling!

Boston Cream Pie Cheesecake

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ teaspoon cinnamon (optional)

• 1/4 cup unsalted butter, melted

• 1 tablespoon heavy cream (optional, for extra richness)

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup sour cream (for added creaminess)

• ¼ cup all-purpose flour

For the Pastry Cream (Custard Filling):

• 2 cups whole milk

• 2 large egg yolks

• 1/3 cup granulated sugar

• 2 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter

For the Chocolate Ganache:

• 4 oz semisweet or bittersweet chocolate, chopped

• ½ cup heavy cream

• 1 tablespoon unsalted butter (optional for shine)

Instructions

1. Make the Crust:

1. Preheat your oven to 325°F (163°C).

2. In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon (if using).

3. Stir in the melted butter and mix until the crumbs are evenly coated. The mixture should hold together when pressed.

4. Press the crumb mixture into the bottom of a 9-inch springform pan, making sure it’s tightly packed and even.

5. Bake the crust in the preheated oven for 10-12 minutes, or until it is lightly golden. Remove from the oven and allow it to cool while you prepare the rest of the cheesecake.

2. Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).

2. Add the sugar and continue to beat until well combined and smooth.

3. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.

4. Mix in the vanilla extract and sour cream.

5. Gradually add the flour and mix just until combined.

6. Pour the cheesecake filling onto the cooled crust in the springform pan, spreading it out evenly.

3. Bake the Cheesecake:

1. Lower the oven temperature to 300°F (150°C).

2. Bake the cheesecake for 45-50 minutes, or until the edges are set, but the center still slightly jiggles when you gently shake the pan.

3. Turn off the oven, crack the oven door, and let the cheesecake cool for about 1 hour. Afterward, refrigerate the cheesecake for at least 4 hours (overnight is best) to allow it to fully set.

4. Make the Pastry Cream (Custard Filling):

1. In a medium saucepan, combine the milk and bring it to a simmer over medium heat. Stir occasionally.

2. While the milk heats, whisk the egg yolks, sugar, and cornstarch in a separate bowl until the mixture is smooth.

3. Once the milk is hot (but not boiling), gradually pour about ½ cup of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.

4. Slowly add the egg mixture back into the saucepan with the remaining milk, whisking constantly.

5. Continue cooking the mixture over medium heat, whisking constantly until it thickens and reaches a pudding-like consistency (about 2-3 minutes).

6. Remove the saucepan from the heat and stir in the vanilla extract and butter. Mix until the butter is fully incorporated.

7. Transfer the pastry cream to a bowl, cover with plastic wrap (press the plastic directly on the surface of the cream to prevent a skin from forming), and let it cool to room temperature before refrigerating it for at least 2 hours.

5. Make the Chocolate Ganache:

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (don’t let it boil).

2. Pour the hot cream over the chopped chocolate in a heatproof bowl.

3. Let it sit for 1-2 minutes, then whisk until smooth and shiny.

4. Stir in the butter if using for extra shine and smoothness.

5. Let the ganache cool slightly before pouring it over the cheesecake.

6. Assemble the Boston Cream Pie Cheesecake:

1. Once the cheesecake has cooled and set, spread the chilled pastry cream evenly over the top of the cheesecake.

2. Gently pour the chocolate ganache over the custard layer, spreading it evenly with a spatula.

3. Chill the cheesecake for at least 1 hour, or until the ganache has fully set.

7. Serve:

1. Before serving, carefully remove the cheesecake from the springform pan. Transfer it to a serving platter.

2. Slice with a sharp knife, wiping it clean between each cut for clean slices.

3. Optionally, garnish with whipped cream or chocolate shavings for an extra touch of elegance!

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Notes:

• You can prepare this cheesecake a day ahead, as the flavors improve with time.

• If you don’t want to make your own pastry cream, you can use store-bought vanilla pudding as a shortcut, though homemade is much richer and flavorful.

• If you’re not a fan of dark chocolate, you can use milk chocolate or a chocolate topping of your choice.

Enjoy your Boston Cream Pie Cheesecake! It’s a delicious, indulgent dessert that’s sure to impress anyone who tries it.