Name: Boston Cream Pie Cheesecake
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: American
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)

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)

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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