Boston Cream Pie Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
