Boston Cream Pie Cheesecake is an exquisite combination of two classic desserts: the rich and creamy cheesecake and the luscious Boston cream pie. This decadent dessert features a graham cracker crust, a smooth cheesecake filling, a layer of pastry cream, and a generous topping of chocolate ganache. Perfect for special occasions or any time you crave a truly indulgent treat, this cheesecake is sure to impress. Let’s get started!
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake:
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy whipping cream
Instructions
Step 1: Prepare the Crust
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Mix Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Form Crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a measuring cup to ensure an even layer.
- Bake: Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
Step 2: Make the Cheesecake Filling
- Beat Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add Sugar and Flour: Add the sugar and flour to the cream cheese and beat until well combined.
- Incorporate Sour Cream and Vanilla: Add the sour cream and vanilla extract, mixing until smooth.
- Add Eggs: Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- Pour Filling: Pour the cheesecake filling over the cooled crust.
Step 3: Bake the Cheesecake
- Prepare Water Bath: Wrap the bottom of the springform pan in aluminum foil to prevent water from leaking in. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan.
- Bake: Bake the cheesecake for 1 hour and 15 minutes, or until the center is set and the top looks slightly dry.
- Cool: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Step 4: Make the Pastry Cream
- Heat Milk: In a medium saucepan, heat the milk over medium heat until it starts to simmer. Do not boil.
- Mix Dry Ingredients: In a medium bowl, whisk together the sugar, cornstarch, and flour.
- Combine with Eggs: Add the egg yolks to the sugar mixture and whisk until smooth.
- Temper Eggs: Slowly pour half of the hot milk into the egg mixture, whisking constantly to temper the eggs. Pour the mixture back into the saucepan with the remaining milk.
- Cook Cream: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
- Finish Cream: Remove from heat and stir in the butter and vanilla extract. Pour the pastry cream into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until cool.
Step 5: Prepare the Chocolate Ganache
- Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.
- Pour Over Chocolate: Place the chopped chocolate in a medium bowl and pour the hot cream over it. Let sit for 5 minutes.
- Stir Ganache: Stir the mixture until the chocolate is completely melted and the ganache is smooth. Let cool slightly before using.
Step 6: Assemble the Cheesecake
- Spread Pastry Cream: Once the cheesecake and pastry cream are fully chilled, spread the pastry cream evenly over the top of the cheesecake.
- Top with Ganache: Pour the chocolate ganache over the pastry cream layer, spreading it out evenly with a spatula.
- Chill: Refrigerate the assembled cheesecake for at least 2 hours to allow the layers to set.
Cook’s Notes and Variations
- Crust Alternatives: Try using chocolate wafer cookies or vanilla wafers instead of graham crackers for a different flavor.
- Flavor Enhancements: Add a tablespoon of espresso powder to the cheesecake batter for a mocha twist.
- Topping Ideas: Garnish with fresh berries, whipped cream, or additional chopped nuts for added texture and flavor.
Keto and Low-Carb Version
- Crust: Use almond flour mixed with melted butter and a low-carb sweetener.
- Cheesecake: Replace the sugar with a keto-friendly sweetener like erythritol or stevia.
- Pastry Cream: Use heavy cream and a low-carb thickener like xanthan gum instead of cornstarch and flour.
- Ganache: Use sugar-free chocolate chips and heavy cream.
This Boston Cream Pie Cheesecake is a show-stopping dessert that combines the best elements of cheesecake and Boston cream pie. Each bite offers a rich and creamy experience, complemented by the smooth pastry cream and decadent chocolate ganache. Perfect for special occasions or just to treat yourself, this recipe is a must-try for any dessert lover. Enjoy
