Boston Cream Pie Cheesecake Recipe

Introduction

Boston Cream Pie Cheesecake is a delightful twist combining the creamy richness of cheesecake with the classic flavors of Boston cream pie. This dessert features a graham cracker crust, smooth custard topping, and luscious chocolate ganache.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup sour cream
• 2 tsp vanilla extract
• 1 cup whole milk
• 4 large egg yolks
• 1 cup semisweet chocolate chips
• ½ cup heavy cream

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted butter, and ½ cup sugar. Press the mixture firmly into the bottom of a springform pan and bake for 10 minutes. Remove and let cool completely.
2. Step 2: In a separate bowl, beat the softened cream cheese until smooth. Gradually mix in the remaining sugar, sour cream, and vanilla extract until well combined.
3. Step 3: Pour the cream cheese filling over the cooled crust. Reduce the oven temperature to 325°F (160°C) and bake for about one hour, or until the cheesecake is set but still slightly jiggly in the center. Let it cool completely.
4. Step 4: To make the custard filling, whisk the milk and egg yolks together in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about five minutes. Remove from heat and allow to cool before spreading over the cheesecake.
5. Step 5: For the ganache, heat the heavy cream until it just begins to simmer. Pour it over the chocolate chips and let sit for five minutes. Stir until smooth and glossy.
6. Step 6: Spread the cooled custard evenly over the cheesecake, then drizzle the chocolate ganache on top. Chill the assembled cheesecake in the refrigerator for at least four hours before serving.

Tips & Variations

• For a richer crust, toast the graham cracker crumbs lightly before mixing.
• You can substitute sour cream with Greek yogurt for a tangier flavor.
• Use dark chocolate instead of semisweet for a deeper chocolate taste.
• Make the custard a day ahead to save time on serving day.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve. When reheating, avoid microwaving; instead, let it come to room temperature for about 30 minutes to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Boston Cream Pie Cheesecake?

Yes, you can freeze it wrapped tightly in plastic wrap and foil for up to one month. Thaw overnight in the refrigerator before serving.

What can I use if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper for easier removal, though a springform pan is best for easy release of the cheesecake.

Boston Cream Pie Cheesecake Recipe

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★★★★★

4.6 from 129 reviews

This Boston Cream Pie Cheesecake combines the classic flavors of a Boston cream pie with the creamy texture of cheesecake. Featuring a graham cracker crust, rich cream cheese filling, smooth custard layer, and decadent chocolate ganache, this dessert is perfect for special occasions or an indulgent treat.

• Author: Luna
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 35 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ½ cup granulated sugar

Cheesecake Filling

• 16 oz cream cheese, softened
• 1 cup sour cream
• 2 tsp vanilla extract
• ½ cup granulated sugar

Custard Filling

• 1 cup whole milk
• 4 large egg yolks

Chocolate Ganache

• 1 cup semisweet chocolate chips
• ½ cup heavy cream

Instructions

1. Prepare crust: Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a springform pan and bake for 10 minutes. Remove from the oven and let it cool completely.
2. Make cheesecake filling: In a separate bowl, beat the cream cheese until smooth and creamy. Gradually add in the sugar, sour cream, and vanilla extract, mixing until fully combined and smooth.
3. Bake cheesecake: Pour the cheesecake filling over the cooled crust. Reduce the oven temperature to 325°F (160°C) and bake for about one hour, or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and allow it to cool completely at room temperature.
4. Prepare custard filling: In a saucepan over medium heat, whisk together the whole milk and egg yolks continuously until the mixture thickens, which should take about five minutes. Remove from heat and let it cool completely before spreading over the cheesecake layer.
5. Make chocolate ganache: Heat the heavy cream until it just begins to simmer. Pour the hot cream over the semisweet chocolate chips and let it sit for five minutes to melt. Stir gently until the ganache is smooth and glossy.
6. Assemble and chill: Spread the cooled custard evenly over the baked cheesecake. Drizzle the chocolate ganache on top. Refrigerate the cheesecake for at least four hours or overnight to allow the layers to set and flavors to meld before serving.

Notes

• Ensure the cream cheese is softened to room temperature for a smooth cheesecake filling.
• Do not overbake the cheesecake; it should be slightly jiggly in the center to avoid cracking.
• Allow the custard to fully cool before spreading to prevent it from melting the cheesecake layer.
• Use a sharp knife dipped in hot water to slice the cheesecake cleanly.
• This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.

Keywords: Boston Cream Pie Cheesecake, cheesecake recipe, graham cracker crust, custard filling, chocolate ganache, dessert