Description
Boston Cream Pie Cheesecake is a decadent layered dessert that combines a buttery graham cracker crust, creamy cheesecake filling, smooth pastry cream, and a rich chocolate ganache topping. This American classic brings together the luscious flavors of Boston cream pie in a luxurious cheesecake form, perfect for special occasions and celebrations.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
For the Pastry Cream Layer:
- 1 ½ cups whole milk
- ¼ cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
- Make the crust: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, mixing until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 8 to 10 minutes until set and fragrant. Remove from the oven and allow it to cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to fully incorporate. Mix in vanilla extract, sour cream, and heavy cream until the batter is silky and homogeneous. Pour this filling evenly over the cooled crust, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Make the pastry cream: In a medium saucepan, heat the whole milk over medium heat until just simmering, stirring occasionally to prevent scorching. In a separate bowl, whisk together granulated sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking continuously until it thickens to a pudding-like consistency. Remove from heat and immediately stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly onto the surface to avoid a skin forming, and chill in the refrigerator until completely cooled.
- Assemble the cheesecake: Once both the cheesecake and the pastry cream are fully chilled, spread the pastry cream evenly over the top of the cheesecake, smoothing it out carefully.
- Make the ganache: Heat the heavy cream in a small saucepan or in the microwave until it is steaming but not boiling. Pour the hot cream over the chopped semi-sweet chocolate and let it sit undisturbed for 2 minutes. Stir until the ganache is smooth and glossy. Pour the ganache gently over the pastry cream layer, spreading it to the edges evenly. Chill the assembled cheesecake for at least 30 minutes before slicing and serving to allow the ganache to set properly.
Notes
- For best results, chill each layer thoroughly before adding the next to ensure clean layers and proper texture.
- This dessert beautifully combines the creamy richness of classic cheesecake with the nostalgic flavors of Boston cream pie.
- Use a water bath during baking if you want to minimize cracks, although this recipe does not require it specifically.
- Allow the ganache to set well for easy slicing and elegant presentation.
