Boston Cream Pie Cheesecake
Servings
10–12 slices
Prep Time: 45 minutes
Bake Time: 70–80 minutes
Chill Time: 4–6 hours (or overnight)
Ingredients
Vanilla Cake Layer (Bottom)
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1 cup all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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¼ cup unsalted butter, softened
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½ cup granulated sugar
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1 large egg
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½ tsp vanilla extract
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⅓ cup milk
Cheesecake Layer
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16 oz (450 g) cream cheese, softened
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¾ cup granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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½ cup sour cream
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2 tbsp all-purpose flour
Pastry Cream Layer
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1½ cups whole milk
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½ cup granulated sugar
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3 large egg yolks
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3 tbsp cornstarch
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1 tbsp unsalted butter
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1 tsp vanilla extract
Chocolate Ganache Topping
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¾ cup heavy cream
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6 oz semi-sweet chocolate, chopped
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1 tbsp butter (optional, for shine)
Instructions
1. Prepare the Vanilla Cake Base
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Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment.
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Whisk flour, baking powder, and salt.
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Cream butter and sugar until light. Add egg and vanilla.
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Alternate adding dry ingredients and milk until smooth.
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Spread batter evenly in the pan and bake 12–15 minutes, until just set. Cool slightly.
2. Make the Cheesecake Layer
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, then vanilla.
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Mix in sour cream and flour gently.
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Pour over the cooled cake layer.
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Bake 55–65 minutes, until edges are set and center slightly jiggles.
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Turn oven off, crack door, and cool for 1 hour. Refrigerate.
3. Prepare the Pastry Cream
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Heat milk until steaming.
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Whisk sugar, egg yolks, and cornstarch in a bowl.
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Slowly pour hot milk into egg mixture while whisking.
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Return to saucepan and cook until thick.
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Remove from heat; stir in butter and vanilla.
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Chill with plastic wrap pressed on the surface.
4. Assemble
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Spread chilled pastry cream evenly over the cheesecake.
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Refrigerate 30 minutes to set.
5. Make the Chocolate Ganache
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Heat cream until just simmering.
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Pour over chopped chocolate and butter.
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Let sit 2 minutes, then stir until glossy.
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Pour ganache over pastry cream and spread gently.
Chill & Serve
Refrigerate at least 4 hours, preferably overnight.
Slice with a warm knife for clean layers.
Tips
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Use room-temperature ingredients for a smooth cheesecake.
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For extra authenticity, add a thin sponge cake layer on top of the pastry cream before ganache.
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Garnish with whipped cream or chocolate curls if desired.
If you want, I can also provide a no-bake version, mini cheesecakes, or a lighter cream alternative.