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Boston Cream Pie Cheesecake

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This Boston Cream Pie Cheesecake blends creamy cheesecake, silky vanilla custard, and a glossy chocolate ganache for a decadent and stunning dessert perfect for any occasion.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 7 hours 45 minutes (including chilling)
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup (115 g) melted unsalted butter
  • 1/4 cup granulated sugar
  • 24 oz (680 g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • 1/2 cup granulated sugar (for custard)
  • 3 tablespoons cornstarch (for custard)
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract (for custard)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let it cool.
  3. In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until fluffy.
  4. Add eggs one at a time, mixing on low speed. Stir in sour cream, vanilla extract, and cornstarch until just combined.
  5. Pour the cheesecake batter over the cooled crust. Bake for 55–65 minutes, or until the center is just slightly jiggly.
  6. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
  7. To prepare the custard, heat the milk in a saucepan until steaming (do not boil).
  8. In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Slowly whisk in the warm milk to temper the yolks.
  9. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter and vanilla extract.
  10. Let the custard cool slightly, then spread it evenly over the chilled cheesecake. Chill again for at least 30 minutes.
  11. For the ganache, heat the heavy cream until steaming, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
  12. Pour the ganache over the custard layer, allowing it to spread evenly. Chill the assembled cheesecake for at least 1 hour before serving.

Notes

  • Use chocolate graham crackers for a deeper cocoa flavor.
  • Add a layer of strawberry or raspberry jam under the custard for a fruity twist.
  • Dark chocolate can be used for a richer ganache.
  • Substitute vanilla custard with pastry cream if preferred.
  • Best served chilled; do not microwave.

Nutrition

Find it online: https://savorymomskitchen.com/boston-cream-pie-cheesecake/