Boston Cream Pie Cheesecake

Why You’ll Love This Recipe

• Decadent Combination: Merges the best elements of cheesecake and Boston cream pie into one indulgent dessert.
• Layered Delight: Features a moist vanilla cake base, creamy cheesecake center, and rich chocolate ganache topping.
• Perfect for Special Occasions: A show-stopping dessert that’s sure to impress guests and satisfy sweet cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vanilla Cake Layer

• 1/4 cup (56g) unsalted butter, room temperature
• 1/2 cup (104g) granulated sugar
• 1/4 cup (58g) sour cream, room temperature
• 1 teaspoon vanilla extract
• 2 large egg whites, room temperature
• 3/4 cup (98g) all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 cup (60ml) milk, room temperature
• 1 tablespoon (15ml) water, room temperature

Cheesecake Layer

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) granulated sugar
• 3 tablespoons (24g) all-purpose flour
• 1 cup (230g) sour cream, room temperature
• 1 tablespoon vanilla extract
• 3 large eggs, room temperature

Chocolate Ganache Filling

• 6 ounces (169g) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy whipping cream
• 1/2 teaspoon vanilla extract

Pastry Cream Topping

• 1 cup (240ml) whole milk
• 2 large egg yolks
• 1/4 cup (52g) granulated sugar
• 1 tablespoon (9g) cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons (28g) unsalted butter

Chocolate Ganache Topping

• 4 ounces (113g) semi-sweet chocolate, finely chopped
• 1/2 cup (120ml) heavy whipping cream
• 1 tablespoon light corn syrup

Directions

1. Prepare the Vanilla Cake Layer:

   • Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
   • In a large bowl, cream together the butter and sugar until light and fluffy.
   • Add the sour cream and vanilla extract, mixing well.
   • Incorporate the egg whites one at a time, beating well after each addition.
   • In a separate bowl, whisk together the flour and baking powder.
   • Gradually add the dry ingredients to the wet mixture, alternating with milk and water, beginning and ending with the dry ingredients.
   • Pour the batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.

2. Prepare the Cheesecake Layer:

   • Reduce the oven temperature to 300°F (150°C). Clean the springform pan and re-grease it.
   • In a large bowl, beat the cream cheese until smooth and creamy.
   • Add the sugar and flour, mixing until well combined.
   • Blend in the sour cream and vanilla extract.
   • Add the eggs one at a time, mixing on low speed until just combined.
   • Place the cooled cake layer back into the bottom of the springform pan.
   • Pour half of the cheesecake batter over the cake layer.

3. Prepare the Chocolate Ganache Filling:

   • In a microwave-safe bowl, heat the heavy whipping cream until it begins to boil.
   • Pour the hot cream over the semi-sweet chocolate chips and let it sit for 2-3 minutes.
   • Stir until the mixture is smooth and glossy, then add the vanilla extract.
   • Allow the ganache to cool slightly before drizzling it over the cheesecake batter in the pan.
   • Pour the remaining cheesecake batter over the ganache layer.

4. Bake the Cheesecake:

   • Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
   • Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
   • Bake for 1 hour and 15 minutes, or until the center is set and the top appears slightly dry.
   • Turn off the oven
     

     ---

     Print

     Boston Cream Pie Cheesecake

     

     Print Recipe

     Pin Recipe

     5 Stars 4 Stars 3 Stars 2 Stars 1 Star

     No reviews

     This Boston Cream Pie Cheesecake is the ultimate dessert fusion, combining rich, creamy cheesecake with the classic flavors of a Boston cream pie. Featuring a moist vanilla cake base, a luscious cheesecake center, silky pastry cream, and a decadent chocolate ganache topping, this show-stopping treat is perfect for any special occasion!

     • Author: Ava
     • Prep Time: 45 minutes
     • Cook Time: 1 hour 15 minutes
     • Total Time: 6 hours
     • Yield: 12 servings
     • Category: Dessert
     • Method: Baking
     • Cuisine: American
     • Diet: Vegetarian

     Ingredients

     Vanilla Cake Layer:

     • 1/4 cup (56g) unsalted butter, room temperature
     • 1/2 cup (104g) granulated sugar
     • 1/4 cup (58g) sour cream, room temperature
     • 1 tsp vanilla extract
     • 2 large egg whites, room temperature
     • 3/4 cup (98g) all-purpose flour
     • 1 1/4 tsp baking powder
     • 1/4 cup (60ml) milk, room temperature
     • 1 tbsp (15ml) water, room temperature

     Cheesecake Layer:

     • 24 oz (678g) cream cheese, room temperature
     • 1 cup (207g) granulated sugar
     • 3 tbsp (24g) all-purpose flour
     • 1 cup (230g) sour cream, room temperature
     • 1 tbsp vanilla extract
     • 3 large eggs, room temperature

     Chocolate Ganache Filling:

     • 6 oz (169g) semi-sweet chocolate chips
     • 1/2 cup (120ml) heavy whipping cream
     • 1/2 tsp vanilla extract

     Pastry Cream Topping:

     • 1 cup (240ml) whole milk
     • 2 large egg yolks
     • 1/4 cup (52g) granulated sugar
     • 1 tbsp (9g) cornstarch
     • 1 tsp vanilla extract
     • 2 tbsp (28g) unsalted butter

     Chocolate Ganache Topping:

     • 4 oz (113g) semi-sweet chocolate, finely chopped
     • 1/2 cup (120ml) heavy whipping cream
     • 1 tbsp light corn syrup

     Cook Mode Prevent your screen from going dark

     Instructions

     Prepare the Vanilla Cake Layer:

     1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
     2. In a large bowl, cream butter and sugar until light and fluffy.
     3. Mix in sour cream and vanilla extract, followed by egg whites, one at a time.
     4. In another bowl, whisk flour and baking powder.
     5. Alternate adding dry ingredients with milk and water, mixing until smooth.
     6. Pour batter into the pan and bake for 18-20 minutes. Let cool completely.

     Prepare the Cheesecake Layer:

     7. Lower oven temperature to 300°F (150°C). Grease the springform pan again.
     8. Beat cream cheese until smooth, then add sugar and flour.
     9. Mix in sour cream and vanilla extract. Add eggs one at a time, mixing on low.
     10. Place cooled cake layer at the bottom of the pan. Pour half of the cheesecake batter over it.

     Make the Chocolate Ganache Filling:

     11. Heat heavy cream until boiling, then pour over chocolate chips.
     12. Let sit for 2-3 minutes, then stir until smooth. Mix in vanilla extract.
     13. Drizzle ganache over cheesecake batter in the pan, then pour in remaining cheesecake batter.

     Bake the Cheesecake:

     14. Wrap pan with foil and place in a water bath.
     15. Bake for 1 hour 15 minutes, until the center is set.

     Make the Pastry Cream:

     16. Heat milk in a saucepan until warm. In a bowl, whisk egg yolks, sugar, and cornstarch.
     17. Slowly pour warm milk into the egg mixture, whisking constantly. Return to heat and cook until thick.
     18. Remove from heat, stir in vanilla and butter, then let cool.

     Assemble the Topping:

     19. Spread pastry cream over cooled cheesecake.

     Prepare Chocolate Ganache Topping:

     20. Heat heavy cream and corn syrup, then pour over chopped chocolate. Stir until smooth.
     21. Pour ganache over pastry cream layer and spread evenly.

     Chill and Serve:

     22. Refrigerate for at least 4 hours before serving.

     Notes

     • Storage: Keep in an airtight container in the fridge for up to 5 days.
     • Make-Ahead: The cheesecake can be made a day in advance and topped before serving.
     • Variations: Use dark chocolate instead of semi-sweet for a richer flavor.