Boston Cream Pie Cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup sugar
03 -
1/2 teaspoon cinnamon (optional)
04 -
1/2 cup butter, melted
→ For the Cheesecake Filling
05 -
3 (8 oz) packages cream cheese, softened
06 -
1 cup granulated sugar
07 -
1 teaspoon vanilla extract
08 -
3 large eggs
09 -
1/2 cup sour cream
10 -
1/4 cup heavy cream
→ For the Pastry Cream Layer
11 -
1 cup whole milk
12 -
1/2 cup heavy cream
13 -
1/4 cup granulated sugar
14 -
1 large egg
15 -
1 tablespoon cornstarch
16 -
1 teaspoon vanilla extract
17 -
1 tablespoon butter
→ For the Chocolate Ganache
18 -
4 oz semisweet or bittersweet chocolate, chopped
19 -
1/4 cup heavy cream
20 -
1 tablespoon butter
# Instructions:
01 -
Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Stir until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
02 -
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy (about 2-3 minutes). Add the vanilla extract, eggs (one at a time), sour cream, and heavy cream. Mix until smooth and well-combined. Pour the cheesecake mixture over the cooled crust and smooth out the top. Bake for 50-60 minutes, or until the center is just slightly jiggly (it will set as it cools). Let the cheesecake cool in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours (or overnight) until fully chilled.
03 -
In a saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until it begins to simmer (do not boil). In a separate bowl, whisk together the egg, cornstarch, and vanilla extract until smooth. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens (about 2-3 minutes). Remove from heat and stir in the butter until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming), and refrigerate until cooled.
04 -
Once the cheesecake has chilled, spread a layer of cooled pastry cream over the top of the cheesecake, smoothing it out evenly. Refrigerate the cheesecake again while you prepare the ganache.
05 -
In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Stir in the butter until melted and smooth. Let the ganache cool for a few minutes before pouring it over the pastry cream layer.
06 -
Pour the ganache over the pastry cream layer and smooth it out evenly. Let it set for 10-15 minutes at room temperature. Refrigerate for at least 1 hour to set the ganache before serving.
07 -
Once the ganache has set, remove the cheesecake from the springform pan and transfer to a serving platter. Slice and enjoy!
# Notes:
01 -
Make-Ahead: This cheesecake needs time to chill, so make it a day in advance for the best results. The flavors will meld together beautifully after an overnight rest.
02 -
Topping Variations: You can add fresh berries, whipped cream, or even a drizzle of caramel sauce on top for extra flair.
03 -
Texture: The pastry cream gives this cheesecake a delicious, custardy layer that makes it even more decadent. Don’t skip this step—it’s what makes it a true Boston Cream Pie cheesecake!