Description
If you love the classic flavors of Boston cream pie and crave the rich, velvety texture of cheesecake, then this Boston Cream Pie Cheesecake is the ultimate dessert mashup! With a buttery graham cracker crust, creamy vanilla cheesecake, silky pastry cream, and a glossy chocolate ganache topping, every bite is a luxurious blend of textures and flavors. It’s perfect for special occasions, holidays, or any time you want to impress with minimal effort.
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Ingredients
For the Crust:
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1½ cups graham cracker crumbs
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⅓ cup granulated sugar
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6 tbsp unsalted butter, melted
For the Cheesecake Layer:
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24 oz cream cheese, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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3 large eggs
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¾ cup sour cream
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¼ cup heavy cream
For the Pastry Cream Layer:
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1½ cups whole milk
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⅓ cup granulated sugar
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3 large egg yolks
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2 tbsp cornstarch
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2 tbsp unsalted butter
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1 tsp vanilla extract
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Pinch of salt
For the Chocolate Ganache Topping:
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½ cup heavy cream
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4 oz semi-sweet chocolate chips or chopped chocolate
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1 tbsp unsalted butter (for shine)
Instructions
Step 1: Make the Crust
Preheat oven to 325°F (163°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes. Remove and let cool slightly.
Step 2: Prepare the Cheesecake Layer
In a large mixing bowl, beat cream cheese until smooth and fluffy.
Add sugar and vanilla; beat until well combined.
Mix in eggs one at a time, scraping the bowl after each.
Add sour cream and heavy cream, and beat until just smooth.
Step 3: Bake the Cheesecake
Pour the cheesecake mixture over the cooled crust.
Wrap the bottom of the springform pan with foil and place in a larger pan filled with 1 inch of hot water (optional, but helps prevent cracking).
Bake for 50–60 minutes, or until the center is just set.
Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.
Remove and cool completely, then refrigerate for at least 4 hours or overnight.
Step 4: Make the Pastry Cream
In a saucepan over medium heat, heat milk until steaming (not boiling).
In a bowl, whisk egg yolks, sugar, cornstarch, and salt.
Slowly pour in the hot milk while whisking constantly to temper the eggs.
Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened (about 3–4 minutes).
Remove from heat, stir in butter and vanilla.
Strain through a fine mesh sieve for an ultra-smooth texture.
Cool to room temperature, then chill in the fridge for 1–2 hours.
Step 5: Add Pastry Cream Layer
Once the cheesecake is fully chilled, spread the chilled pastry cream evenly over the top with an offset spatula.
Return to refrigerator while making ganache.
Step 6: Make the Chocolate Ganache
Heat heavy cream in a small saucepan until simmering.
Pour over the chocolate in a bowl and let sit 1 minute.
Stir until smooth, then stir in butter for shine.
Cool slightly, then pour over the pastry cream layer.
Tilt the pan gently to spread ganache evenly. Chill for at least 30 minutes before serving.
Step 7: Slice & Serve
Run a thin knife around the edge of the pan and release the springform.
Slice with a warm knife for clean cuts.
Serve as-is or with a dollop of whipped cream for extra indulgence.
Notes
Use Room Temperature Ingredients – Prevents lumps in your batter.
Bake in a Water Bath – Helps prevent cracking and keeps texture ultra-creamy.
Cool Gradually – Don’t skip the cool-down in the oven step—it prevents sinking.
Strain the Pastry Cream – For the smoothest, most luxurious texture.
Chill Fully – Each layer needs time to set for the best structure and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Cuisine: American