Print

Boston Cream Pie Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A decadent twist on the classic Boston Cream Pie, this cheesecake is made with a graham cracker crust, creamy cheesecake filling, rich custard layer, and topped with glossy chocolate ganache. It’s the perfect indulgent dessert for any occasion! #BostonCreamPie #Cheesecake #DessertLovers #ChocolateGanache #CustardDessert #DecadentDessert

Ingredients

Scale

For the Cheesecake Base:

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 large eggs

For the Custard Layer:

  • 1 1/2 cups whole milk
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  • Prepare the Cheesecake Base:
    Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
    In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool.

  • Make the Cheesecake Filling:
    In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy.
    Add the sour cream and vanilla extract, mixing until combined. Beat in the eggs, one at a time, until fully incorporated. Do not overmix.
    Pour the cheesecake batter over the cooled crust.

  • Bake the Cheesecake:
    Bake the cheesecake in a water bath (place the pan in a larger pan with 1 inch of hot water) for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
    Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for 1 hour. Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

  • Prepare the Custard Layer:
    In a medium saucepan, whisk together the milk, sugar, and cornstarch over medium heat. Cook until the mixture starts to thicken.
    In a small bowl, whisk the egg yolks. Gradually temper the yolks by whisking in 1/4 cup of the hot milk mixture, then slowly add the yolks back into the saucepan.
    Cook for 1-2 more minutes, stirring constantly, until thickened. Remove from heat and stir in vanilla extract and butter. Let the custard cool completely before spreading it on top of the chilled cheesecake.

  • Make the Chocolate Ganache:
    In a microwave-safe bowl, heat the heavy cream for 45-60 seconds, or until hot (but not boiling). Add the chocolate chips and let sit for 2 minutes, then stir until smooth and glossy. Let the ganache cool slightly.

  • Assemble the Cheesecake:
    Spread the cooled custard evenly over the top of the cheesecake.
    Pour the chocolate ganache over the custard layer, spreading it evenly to cover the top.
    Chill the assembled cheesecake for at least 1 hour before slicing and serving.

Notes

  • Be sure to chill the cheesecake long enough to allow the custard and ganache to set properly.
  • This cheesecake can be made a day ahead and kept refrigerated until ready to serve.
  • For a richer flavor, you can use dark chocolate for the ganache.

Nutrition

Find it online: https://easyfoodflash.com/the-recipe-boston-cream-pie/