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Boston Cream Pie Cheesecake-Cake Recipe

Boston Cream Pie Cheesecake-Cake Recipe
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★★★★★

5.1 from 29 reviews

This Boston Cream Pie Cheesecake-Cake combines the rich, creamy texture of a classic cheesecake with the indulgent flavors of a Boston cream pie. Featuring a graham cracker crust, smooth cream cheese filling, a luscious vanilla custard topping, and a silky chocolate ganache finish, this dessert is perfect for special occasions or anytime you want a decadent treat.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract

Vanilla Custard Topping

  • 1 1/4 cups whole milk
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract (optional, for enhanced flavor)

Chocolate Ganache

  • 1 cup heavy cream
  • 6 oz semisweet chocolate chips

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes to set, then remove and let cool slightly.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour the cream cheese mixture over the prepared crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly. Remove and let cool to room temperature.
  3. Prepare the vanilla custard topping: In a medium saucepan, whisk together the whole milk, egg yolks, granulated sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Once thickened, remove from heat and stir in vanilla extract if using. Allow to cool slightly but not set completely. Pour the custard gently over the cheesecake layer, spreading evenly.
  4. Make the chocolate ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for a minute, then stir until the mixture is smooth and glossy.
  5. Assemble and chill: Pour the chocolate ganache over the slightly cooled custard layer, spreading it evenly. Cover the springform pan with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set completely. Before serving, run a knife around the edges to loosen and release the cheesecake from the pan.

Notes

  • Use room temperature ingredients for a smoother batter and better texture.
  • To prevent cracking, avoid overbaking the cheesecake; it should still have a slight jiggle in the center when done.
  • Chilling overnight improves flavor melding and texture firmness.
  • For easier removal, wrap the springform pan base in foil to prevent leaks during baking if desired.
  • If you prefer a stronger chocolate flavor, consider using bittersweet chocolate chips for the ganache.

Nutrition

Keywords: Boston Cream Pie, Cheesecake, Cheesecake Cake, Chocolate Ganache, Dessert, Graham Cracker Crust

Find it online: https://todayfoodrecipe.com/boston-cream-pie-cheesecake-cake-recipe/