Why You’ll Love This Recipe

I love how this cheesecake delivers everything I want in a show-stopping dessert: silky texture, deep flavor, and just enough sweetness. It captures the essence of Boston Cream Pie with the chocolate topping and custardy filling vibes, but it’s easier to make ahead and even more luxurious. It’s a dessert that feels fancy but is surprisingly simple to pull off.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup heavy cream
1/4 cup all-purpose flour
1/2 cup milk
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream (for ganache)

Directions

I start by preheating my oven to 325°F (163°C).
In a medium bowl, I mix together the graham cracker crumbs and melted butter, then press it firmly into the bottom of a 9-inch springform pan to form a crust.
In a large mixing bowl, I beat the cream cheese until smooth. Then I add the sugar and vanilla and mix until fully incorporated.
I beat in the eggs one at a time, making sure each one is well blended before adding the next. Then I mix in the heavy cream, flour, and milk until I have a smooth batter.
I pour the cheesecake batter over the crust and set the pan on a baking sheet to catch any drips. It bakes for 50–60 minutes, until the edges are set and the center has just a slight jiggle.
While the cheesecake bakes, I prepare the ganache. I heat 1/4 cup heavy cream in a small saucepan until it simmers, then remove it from the heat and stir in the chocolate chips until smooth.
Once the cheesecake comes out of the oven, I let it cool in the pan for 10 minutes before running a knife around the edge to loosen it.
I pour the warm ganache over the top and spread it evenly with a spatula.
Then I refrigerate the cheesecake for at least 4 hours—or overnight—until it’s completely set and ready to serve.

Servings and timing

This cheesecake serves 12 generous slices—perfect for special occasions or sharing with guests.

Prep Time: 15 minutes
Cook Time: 60 minutes
Cooling/Chilling Time: 4+ hours
Total Time: About 5 hours 15 minutes

Variations

I’ve made this with a chocolate cookie crust for a deeper chocolate flavor, and it’s incredible.
For a more authentic Boston Cream Pie touch, I sometimes add a layer of pastry cream between the cheesecake and ganache.
If I want a slightly lighter version, I swap half the cream cheese with ricotta—it makes the texture slightly fluffier.
To make it gluten-free, I use gluten-free graham crackers or cookies in the crust.
Sometimes I sprinkle chopped toasted almonds or a little sea salt on the ganache for added texture.

Storage/Reheating

I store the cheesecake in the fridge, covered loosely with plastic wrap or in an airtight container. It keeps well for up to 5 days.
To serve, I let it sit at room temperature for about 15 minutes so the texture softens slightly. I never microwave cheesecake—it ruins the texture.

FAQs

Can I make this cheesecake ahead of time?

Absolutely. I usually make it the day before so it has plenty of time to chill and set overnight. It actually tastes better the next day.

What kind of cream cheese should I use?

I always use full-fat block cream cheese—not the whipped or spreadable kind. It gives the best texture and richness.

Can I freeze this cheesecake?

Yes. I let it chill completely, then wrap it tightly and freeze for up to 2 months. When I’m ready to serve, I thaw it in the fridge overnight.

Can I use milk chocolate instead of semi-sweet?

Sure! I’ve used milk chocolate for a sweeter ganache or even dark chocolate for a more intense flavor. It’s totally up to my preference.

How do I keep the cheesecake from cracking?

I avoid overmixing, don’t open the oven door while baking, and always let it cool gradually. Even if it does crack, the ganache covers everything beautifully.

Conclusion

Boston Cream Pie Cheesecake is the kind of dessert that stops people in their tracks. It’s rich, smooth, elegant, and brings together the best parts of two beloved treats. I love serving it on holidays or when I really want to wow a crowd. And after just one slice, I promise—it’s going to be someone else’s new all-time favorite, too.

Boston Cream Pie Cheesecake

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Author: Mia
Total Time: ~5 hours
Yield: 12 servings

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Description

This rich Boston Cream Pie Cheesecake blends classic custard, creamy cheesecake, and silky ganache—an indulgent dessert perfect for special occasions or holidays.

Instructions

Preheat oven to 325°F (163°C).

In a medium bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; beat until well combined.

Add eggs one at a time, beating well after each. Mix in heavy cream, milk, and flour until smooth.

Pour the batter over the crust in the springform pan.

Place the pan on a baking sheet and bake for 50–60 minutes, until the center is set but still slightly jiggly.

While baking, prepare ganache: heat ¼ cup cream until simmering. Remove from heat, add chocolate chips, and stir until smooth.

Let cheesecake cool for 10 minutes in the pan, then run a knife around the edge to loosen.

Pour chocolate ganache on top and spread evenly.

Refrigerate at least 4 hours (or overnight) before serving.

Notes

Make It Extra Authentic: Add a layer of pastry cream between the cheesecake and ganache.

Crust Swap: Use chocolate cookies for a more intense chocolate flavor.

Lighter Version: Sub ½ of the cream cheese with ricotta.

Gluten-Free Option: Use gluten-free graham crackers or cookies for the crust.

Pairs beautifully with fresh fruit, whipped cream, or coffee.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American