Boston Cream Pie Cheesecake with Chocolate Ganache

Boston Cream Pie Cheesecake is a decadent dessert that combines two classic treats into one irresistible masterpiece. This dessert features layers of creamy cheesecake, custard, and rich chocolate ganache. With its smooth texture and delightful flavor contrasts, this cheesecake is a perfect indulgence for any special occasion or a well-deserved treat for yourself.

If you love the flavors of Boston Cream Pie and cheesecake, this recipe is the ultimate dessert fusion you’ve been craving.

Kitchen Equipment Needed

• Springform pan (9-inch)
• Electric mixer or stand mixer
• Mixing bowls (large and medium)
• Saucepan
• Whisk
• Spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper

Ingredients Overview

• Cream Cheese: The base of the cheesecake, ensuring a rich and creamy texture.
• Heavy Cream: Used to create the custard and enrich the ganache.
• Eggs: Provide structure to the cheesecake and custard.
• Chocolate: The key to a velvety ganache topping.
• Vanilla Extract: Adds warmth and depth to the flavors.

Ingredients

For the Cheesecake

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 tablespoons all-purpose flour

For the Custard Layer

• 2 cups whole milk
• 3 large egg yolks
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For the Ganache

• 8 oz semisweet chocolate, chopped
• ½ cup heavy cream

For the Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar

Instructions

For the Crust

1. Preheat your oven to 325°F (165°C).
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
3. Press the mixture into the bottom of a greased 9-inch springform pan.
4. Bake for 10 minutes, then let cool completely.

For the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing well after each addition.
3. Stir in vanilla extract, sour cream, and flour until fully combined.
4. Pour the filling over the prepared crust and smooth the top.
5. Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
6. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.

For the Custard Layer

1. In a saucepan, whisk together sugar and cornstarch. Gradually add milk and whisk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
3. Remove from heat and whisk in egg yolks one at a time, then return to heat for 1–2 minutes, stirring constantly.
4. Remove from heat and stir in butter and vanilla extract.
5. Let the custard cool slightly, then spread evenly over the chilled cheesecake.

For the Ganache

1. Heat the heavy cream in a small saucepan until it just begins to simmer.
2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2–3 minutes, then whisk until smooth and glossy.
3. Pour the ganache over the custard layer, spreading it evenly to cover.

Final Assembly

1. Refrigerate the cheesecake for at least 2 more hours to set the ganache.
2. Release the cheesecake from the springform pan carefully and transfer to a serving plate.

Step-by-Step Instructions

1. Prepare the Crust: Press graham cracker crumbs into the pan for a sturdy base.
2. Make the Cheesecake Filling: Beat ingredients until smooth and creamy.
3. Bake and Cool: Bake until set and cool completely before adding layers.
4. Add Custard Layer: Cook a rich custard and spread over the cheesecake.
5. Top with Ganache: Finish with a glossy chocolate layer.

Recipe Tips

• Use room temperature cream cheese for a smoother filling.
• Chill the cheesecake thoroughly before adding the custard and ganache for cleaner layers.
• Run a knife under hot water and wipe dry before slicing for perfect cuts.

What to Serve With This Recipe

• Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
• Enjoy with a hot cup of coffee or espresso for a delightful contrast.
• Garnish with chocolate curls or a sprinkle of cocoa powder for added flair.

Frequently Asked Questions

Can I use a different crust?
Yes, a chocolate cookie crust works well for added richness.

How do I store this cheesecake?
Store in an airtight container in the refrigerator for up to 5 days.

Can I freeze this cheesecake?
Yes, freeze the assembled cheesecake (without ganache) for up to 3 months. Add the ganache after thawing.

Serving Suggestions

• Serve chilled for the best texture and flavor.
• Slice into small portions for an elegant dessert at parties.
• Add fresh berries on top for a fruity contrast.

This Boston Cream Pie Cheesecake is a dessert dream come true. With its creamy layers and rich chocolate topping, it’s perfect for anyone who loves indulgent, show-stopping treats!

Boston Cream Pie Cheesecake

Boston Cream Pie Cheesecake is a decadent dessert that combines two classic treats into one irresistible masterpiece. This dessert features layers of creamy cheesecake, custard, and rich chocolate ganache. With its smooth texture and delightful flavor contrasts, this cheesecake is a perfect indulgence for any special occasion or a well-deserved treat for yourself. If you love the flavors of Boston Cream Pie and cheesecake, this recipe is the ultimate dessert fusion you’ve been craving.

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Ingredients

  

• For the Cheesecake
• 24 oz cream cheese softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 tablespoons all-purpose flour
• For the Custard Layer
• 2 cups whole milk
• 3 large egg yolks
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter
• For the Ganache
• 8 oz semisweet chocolate chopped
• ½ cup heavy cream
• For the Crust
• 2 cups graham cracker crumbs
• ½ cup unsalted butter melted
• 2 tablespoons granulated sugar

Instructions

 

• For the Crust
• Preheat your oven to 325°F (165°C).
• Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
• Press the mixture into the bottom of a greased 9-inch springform pan.
• Bake for 10 minutes, then let cool completely.
• For the Cheesecake Filling
• In a large bowl, beat cream cheese and sugar until smooth.
• Add eggs one at a time, mixing well after each addition.
• Stir in vanilla extract, sour cream, and flour until fully combined.
• Pour the filling over the prepared crust and smooth the top.
• Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
• Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
• For the Custard Layer
• In a saucepan, whisk together sugar and cornstarch. Gradually add milk and whisk until smooth.
• Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
• Remove from heat and whisk in egg yolks one at a time, then return to heat for 1–2 minutes, stirring constantly.
• Remove from heat and stir in butter and vanilla extract.
• Let the custard cool slightly, then spread evenly over the chilled cheesecake.
• For the Ganache
• Heat the heavy cream in a small saucepan until it just begins to simmer.
• Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2–3 minutes, then whisk until smooth and glossy.
• Pour the ganache over the custard layer, spreading it evenly to cover.
• Final Assembly
• Refrigerate the cheesecake for at least 2 more hours to set the ganache.
• Release the cheesecake from the springform pan carefully and transfer to a serving plate.