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Boston Cream Pie Cheesecake

Indulge in Boston Cream Pie Cheesecake Bliss finished dish
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This Boston Cream Pie Cheesecake combines the rich flavors of a classic cheesecake with the delightful elements of a Boston cream pie. With a buttery graham cracker crust, a creamy cheesecake filling, a luscious pastry cream layer, and a smooth chocolate ganache topping, it offers a perfect balance of textures and tastes that will satisfy any dessert lover.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup sour cream
  • 24 oz cream cheese, room temperature
  • 3 tablespoons all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • 2 tablespoons all-purpose flour
  • 4 large egg yolks
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 8 oz semi-sweet chocolate, chopped
  • 1 cup heavy whipping cream

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  2. In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth and creamy. Add the sour cream and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition until just combined. Pour the cheesecake filling over the cooled crust.
  3. Place the pan inside a larger baking dish and fill the outer dish with hot water halfway up the sides of the springform pan. Bake for 70-80 minutes, or until the center is set and a toothpick inserted into the center comes out clean. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the oven and refrigerate for at least 4 hours, or overnight.
  4. In a medium saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the sugar, cornstarch, flour, and egg yolks until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and boiling. Remove from heat and stir in the butter and vanilla extract. Pour the pastry cream into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until cool.
  5. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2-3 minutes, then stir until smooth.
  6. Spread the cooled pastry cream over the chilled cheesecake. Pour the chocolate ganache over the pastry cream, spreading it evenly. Refrigerate the cheesecake for at least 1 hour before serving.

Nutrition

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