You’re in for a treat! 🍰 This Boston Cream Pie Cheesecake is the ultimate dessert mashup — rich, creamy cheesecake layered with vanilla custard and topped with a silky chocolate ganache. It’s elegant, indulgent, and totally unforgettable.
🍮🍫 Boston Cream Pie Cheesecake
🍽️ Servings: 12
⏱️ Total Time: ~6 hours (includes chilling)
🌟 A dreamy blend of cheesecake, custard, and chocolate glaze
Ingredients:
For the Crust:
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1½ cups graham cracker crumbs
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¼ cup sugar
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6 tbsp unsalted butter, melted
For the Cheesecake Layer:
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3 (8 oz) packages cream cheese, softened
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1 cup sugar
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3 large eggs
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1 tsp vanilla extract
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½ cup sour cream
For the Pastry Cream (Custard Layer):
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1½ cups whole milk
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¼ cup sugar
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3 egg yolks
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2 tbsp cornstarch
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1 tsp vanilla extract
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1 tbsp butter
For the Chocolate Ganache:
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½ cup heavy cream
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4 oz semisweet chocolate, chopped (or chips)
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1 tbsp corn syrup (optional, for shine)
Instructions:
1. Make the Crust
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Preheat oven to 325°F (163°C).
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Mix graham cracker crumbs, sugar, and melted butter.
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Press into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then let cool.
2. Make the Cheesecake
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, mixing on low speed.
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Stir in vanilla and sour cream until fully combined.
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Pour into the prepared crust.
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Bake at 325°F for 45–50 minutes, or until the center is just set.
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Cool to room temp, then chill for at least 4 hours (or overnight).
3. Make the Pastry Cream
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In a saucepan, heat milk until steaming.
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In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
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Slowly whisk hot milk into the yolk mixture to temper.
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Return to pan and cook over medium heat, whisking constantly, until thickened.
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Remove from heat. Stir in vanilla and butter.
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Let cool slightly, then spread over chilled cheesecake.
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Chill again for 30 minutes until custard is set.
4. Make the Ganache
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Heat cream just to a simmer. Pour over chopped chocolate.
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Let sit 2 minutes, then stir until smooth. Add corn syrup if using.
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Pour over the custard layer and smooth with a spatula.
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Chill until ganache is firm, about 30 more minutes.
5. Serve
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Carefully remove the springform ring.
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Slice with a hot knife for clean cuts.
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Store covered in the fridge for up to 5 days.
💡 Tips & Variations:
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Add a thin layer of vanilla sponge cake beneath the cheesecake if you want even more Boston Cream Pie authenticity.
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For a shortcut: Use boxed pudding for the custard layer.
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Make mini versions in a muffin tin for party-sized servings.
Want a no-bake version, gluten-free crust, or tips for freezing leftovers?