Why You’ll Love This Recipe
I enjoy this recipe because every layer has its own role and texture, yet they come together beautifully. The cheesecake is rich but balanced, the custard adds a nostalgic pastry-cream softness, and the chocolate topping finishes everything with a bold, decadent note. I also like that this dessert makes a real statement for celebrations or special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the graham cracker crust:
2 cups graham cracker crumbs
1/2 cup melted unsalted butter
1/4 cup granulated sugar
Pinch of salt
Alternative vanilla wafer crust:
2 cups crushed vanilla wafers or butter cookies
1/2 cup melted unsalted butter
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract (optional)
For the cheesecake layer:
24 ounces cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 teaspoons vanilla extract
1 tablespoon cornstarch
1/4 teaspoon salt
For the pastry cream layer:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Pinch of salt
For the ganache topping:
1 cup semi-sweet chocolate chips or chopped chocolate
1/2 cup heavy cream
1 tablespoon butter (optional)
Directions
I begin by preheating the oven to 325°F and lining the bottom of a 9-inch springform pan with parchment paper. I mix the crust ingredients until they resemble damp sand, then press the mixture firmly into the bottom of the pan. I bake the crust for 8 to 10 minutes and let it cool.
For the cheesecake layer, I beat the cream cheese until smooth, then blend in the sugar. I add sour cream, vanilla, salt, and cornstarch, mixing just until combined. I add the eggs one at a time on low speed, being careful not to overmix. I pour the batter over the cooled crust and smooth the top.
I prepare a water bath by wrapping the pan in foil and placing it in a larger baking tray filled halfway with hot water. I bake the cheesecake for 50 to 60 minutes, until the edges are set and the center gently jiggles. I turn off the oven and let it rest inside with the door slightly open for 1 hour, then cool it at room temperature before refrigerating for at least 4 hours.
While the cheesecake chills, I make the pastry cream. I warm the milk, then whisk together egg yolks, sugar, cornstarch, and salt. I slowly add the warm milk, return everything to the saucepan, and cook until thickened. I whisk in butter and vanilla, then chill the custard with plastic wrap pressed directly on the surface.
Once fully chilled, I spread the pastry cream evenly over the cheesecake. For the ganache, I heat the cream until steaming and pour it over the chocolate. After a minute, I stir until smooth and glossy, then pour it over the custard layer. I refrigerate again until the ganache is set.
Servings and Timing
I get about 12 servings from this cheesecake.
Prep time is approximately 45 minutes.
Cook time is about 60 minutes.
Total time comes to roughly 1 hour and 45 minutes, plus chilling time.
Variations
I sometimes use a vanilla wafer crust for a more traditional Boston cream pie flavor. When I want a darker finish, I use bittersweet chocolate for the ganache. I’ve also added a thin sponge cake layer between the crust and cheesecake for an extra nod to the original dessert.
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 5 days. I serve it chilled and don’t reheat it, since the texture of the layers is best when cold and fully set.
FAQs
Can I make this cheesecake ahead of time?
I usually make it a day in advance, and I find the layers set even better overnight.
Why is a water bath important?
I use a water bath to ensure gentle, even baking and to help prevent cracks.
How do I get clean slices?
I dip a sharp knife in hot water and wipe it clean between each cut.
Can I skip the custard layer?
I think it’s essential for the Boston cream flavor, but the cheesecake still works without it.
What if my ganache is too thick?
I gently warm it and stir until it reaches a pourable consistency.
Conclusion
I find this Boston Cream Pie Cheesecake to be a truly show-stopping dessert. With its layered textures, classic flavors, and beautiful presentation, it’s a recipe I love serving when I want something memorable, rich, and deeply satisfying.
Print
Boston Cream Pie Cheesecake
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Boston cream pie cheesecake layers creamy cheesecake, silky custard, and rich chocolate ganache into one decadent, bakery-style dessert.
Ingredients
Graham Cracker Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
Pinch of salt
Vanilla Wafer Crust (Optional Alternative)
2 cups crushed vanilla wafers or butter cookies
½ cup unsalted butter, melted
2 tbsp granulated sugar
½ tsp vanilla extract (optional)
Cheesecake Layer
24 oz cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 tsp vanilla extract
1 tbsp cornstarch
¼ tsp salt
Pastry Cream (Custard Layer)
2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
2 tbsp unsalted butter
2 tsp vanilla extract
Pinch of salt
Chocolate Ganache Topping
1 cup semi-sweet chocolate chips or chopped chocolate
½ cup heavy cream
1 tbsp butter (optional, for shine)
Instructions
Prepare the Crust
Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper.
Mix crumbs, sugar, and salt. Add melted butter and mix until texture resembles damp sand. Press evenly into the pan. Bake 8–10 minutes. Cool completely.
Make the Cheesecake Filling
Beat cream cheese until smooth. Add sugar and mix until creamy. Blend in sour cream, vanilla, salt, and cornstarch. Add eggs one at a time on low speed, mixing just until combined.
Bake Cheesecake
Pour batter over crust and smooth top. Wrap pan in foil and place in a larger baking tray. Fill tray with hot water halfway up the pan.
Bake 50–60 minutes, until edges are set and center slightly jiggles.
Cool Gradually
Turn off oven, crack door, and let cheesecake rest inside for 1 hour. Cool another hour at room temperature, then refrigerate 4–6 hours or overnight.
Prepare Pastry Cream
Heat milk until warm. Whisk yolks, sugar, cornstarch, and salt. Slowly whisk in milk, return to saucepan, and cook 3–5 minutes until thick. Remove from heat; whisk in butter and vanilla. Chill 1 hour with plastic wrap touching surface.
Assemble Custard Layer
Spread chilled pastry cream evenly over cold cheesecake. Refrigerate while making ganache.
Make Ganache
Heat cream until steaming. Pour over chocolate; rest 1 minute, then stir until smooth. Add butter if desired. Cool slightly.
Finish Cheesecake
Pour ganache over custard and tilt pan gently to spread. Refrigerate 30–45 minutes until set.
Serve
Run a knife around edges, release pan, and slice with a warm, clean knife. Serve chilled.
Notes
Ensure each layer is fully chilled before adding the next for best texture.
For clean slices, wipe the knife between cuts.
This cheesecake is best made a day ahead.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Desserts & Sweets
- Method: Baking (Water Bath)
- Cuisine: American
