What is Boston Cream Pie Cheesecake?

Boston Cream Pie Cheesecake is a delicious fusion of two classic desserts: a creamy cheesecake base layered with silky pastry cream and topped with rich chocolate ganache. It’s inspired by the flavors of Boston cream pie but presented in cheesecake form.

Does Boston Cream Pie Cheesecake need to be baked?

Yes. The cheesecake layer must be baked to achieve the correct texture and structure. The pastry cream and ganache are added after baking.

How do I prevent my cheesecake from cracking?

Prevent cracking by baking in a water bath, not overmixing the batter, cooling gradually in the oven, and running a knife around the edge after baking.

How long should I chill Boston Cream Pie Cheesecake?

Be sure to allow a total chilling time of at least 6 to 7 hours for the cheesecake to fully set. Chill the cheesecake itself for at least 4 hours, the pastry cream layer for 2 hours, and the ganache for an additional 15-20 minutes before serving.

Boston Cream Pie Cheesecake: The Ultimate Cheesecake Recipe You Must Try

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake filling:

24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
¾ cup sour cream
2 tablespoons all-purpose flour

For the pastry cream:

1 ½ cups whole milk
4 large egg yolks
⅓ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter

For the chocolate ganache:

½ cup heavy cream
4 oz semi-sweet chocolate, finely chopped

Instructions

Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
Combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the pan. Bake crust for 10 minutes; set aside to cool.
For the cheesecake filling, beat cream cheese and sugar until smooth. Mix in vanilla and flour. Add eggs one at a time, beating just until combined. Stir in sour cream.
Pour filling over cooled crust. Bake for 50-60 minutes, until edges are set but center jiggles slightly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Refrigerate cheesecake for at least 4 hours or overnight.
For the pastry cream, heat milk until steaming. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Gradually add hot milk, whisking constantly. Return mixture to saucepan and cook over medium heat until thickened. Remove from heat, stir in vanilla and butter. Let cool completely.
Spread cooled pastry cream evenly over chilled cheesecake.
For ganache, heat heavy cream until just simmering. Pour over chopped chocolate and let sit 1-2 minutes. Stir until smooth.
Pour ganache over pastry cream layer. Chill cheesecake until ganache is set, about 1 hour.
Slice and serve!

Notes

Bake with a water bath, cool gradually, chill fully between layers.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: hard
Cuisine: American

Nutrition

Serving Size: 12 serving
Calories: 520 kcal per slice
Sugar: 30g
Sodium: 330 mg
Fat: 36 g
Saturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 42 g
Fiber: 1g
Protein: 7g
Cholesterol: 155 mg