If you love the flavors of Boston Cream Pie and cheesecake, why not enjoy the best of both worlds? This Boston Cream Pie Cheesecake combines the creamy richness of cheesecake with the classic vanilla custard and chocolate glaze of a traditional Boston Cream Pie. The result is a luscious, decadent dessert that’s perfect for special occasions or when you’re in the mood for an extra-special treat. With layers of vanilla cheesecake, a creamy custard topping, and a smooth chocolate ganache, every bite is pure indulgence.
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
For the Custard Layer
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 3 large egg yolks
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Crust
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Layer
- In a large mixing bowl, beat the cream cheese and sugar together until smooth, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, heavy cream, and vanilla extract until fully incorporated.
- Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
- Bake the cheesecake for 50-55 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Custard Layer
- In a medium saucepan, whisk together the milk, sugar, and cornstarch until well combined. Cook over medium heat until the mixture begins to thicken, about 3-4 minutes.
- In a small bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper them.
- Pour the tempered egg yolk mixture back into the saucepan, whisking constantly. Continue to cook for another 2-3 minutes until the custard thickens.
- Remove from heat and stir in the vanilla extract. Let the custard cool slightly, then spread it evenly over the chilled cheesecake layer. Refrigerate until set, about 1 hour.
- Prepare the Chocolate Ganache
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring in between, until the chocolate is melted and smooth.
- Let the ganache cool slightly, then pour it over the custard layer, spreading it evenly to cover the top of the cheesecake.
- Refrigerate the cheesecake for an additional 30 minutes, or until the ganache is set.
- Serve
- Remove the cheesecake from the springform pan and transfer to a serving platter. Slice and serve chilled.
Cook Notes & Tips
- Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature to avoid lumps in the cheesecake batter.
- Preventing Cracks: Letting the cheesecake cool gradually in the oven helps prevent cracks. You can also bake the cheesecake in a water bath for an even smoother texture.
- Custard Consistency: Make sure the custard is thickened properly before adding it to the cheesecake. It should be smooth and creamy without being runny.
Recipe Variations
- Chocolate Crust: Use chocolate graham cracker crumbs or crushed chocolate cookies for a chocolatey twist.
- Vanilla Bean Custard: Add the seeds from one vanilla bean to the custard for a more intense vanilla flavor.
- Mini Cheesecakes: Make individual servings by dividing the crust, cheesecake, and custard among a muffin tin lined with cupcake liners.
Frequently Asked Questions (FAQs)
Q: Can I make this cheesecake ahead of time? A: Yes! This cheesecake is perfect for making ahead. Prepare it up to 2 days in advance and keep it covered in the refrigerator until ready to serve.
Q: How do I store leftovers? A: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
Q: Can I use a different type of chocolate for the ganache? A: Absolutely! You can use dark chocolate, milk chocolate, or even white chocolate depending on your preference.
This Boston Cream Pie Cheesecake is a show-stopping dessert that combines the best of two classic treats. With its creamy layers and rich chocolate topping, it’s a dessert that will impress any crowd. Whether you’re celebrating a special occasion or just indulging in something sweet, this cheesecake is sure to satisfy your cravings. Enjoy each decadent bite, and don’t be surprised if everyone asks for seconds!
