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Boston Cream Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 14 reviews
  • Author: Lora
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 2 hours 10 minutes plus chilling time
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Boston Cream Pie Cheesecake is a luscious dessert that masterfully combines the flavors of a classic Boston cream pie with the creamy richness of cheesecake. Featuring a delicate cake layer topped with a smooth chocolate ganache and a creamy cheesecake filling, finished with a thick layer of vanilla pastry cream, it offers a delightful blend of textures and tastes perfect for any special occasion.

Ingredients

Cake Layer

  • 1/4 cup (56g) salted butter, room temperature
  • 1/2 cup (104g) sugar
  • 1/4 cup (58g) sour cream, room temperature
  • 1 tsp vanilla extract
  • 2 large egg whites, room temperature
  • 3/4 cups (98g) all purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 cup (60ml) milk, room temperature
  • 1 tbsp (15ml) water, room temperature

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 3 large eggs, room temperature
  • 6 oz (169g | 1 cup) semi sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 1/2 tsp vanilla extract

Chocolate Ganache Topping

  • 9 oz (254g | 1 1/2 cups) semi-sweet chocolate chips
  • 9 tbsp (135ml) heavy whipping cream
  • 3 tbsp corn syrup
  • 3/4 tsp vanilla extract

Pastry Cream Topping

  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup (240ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Cake Layer: Preheat your oven to 350°F (176°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Beat together the sugar and butter until light and fluffy, about 3-4 minutes. Add sour cream and vanilla extract, mixing well. Incorporate the egg whites next, mixing until combined. In a separate bowl, mix flour with baking powder, then add half of this blend to the batter and combine. Add milk and water, followed by the remaining dry ingredients, mixing until smooth. Spread evenly in the pan and bake for 18-20 minutes or until a toothpick inserted comes out with a few crumbs. Let cool.
  2. Make the Cheesecake Filling: While the cake cools, heat the heavy whipping cream until boiling, then pour over chocolate chips and vanilla extract. Let sit 3-4 minutes, then whisk smooth and set aside. In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth. Add sour cream and vanilla, mixing to combine. Add eggs one at a time, mixing slowly and scraping down bowl as needed. Reduce oven temperature to 300°F (148°C). Remove pan sides, clean, and re-grease. Replace sides around cake layer, pour chocolate mixture on cake, leaving a half-inch border. Pour cheesecake batter over, filling the pan. Prepare a water bath by wrapping pan in foil, placing it in a larger pan with warm water halfway up the sides. Bake for 1 hour 15 minutes until center is set but jiggly. Turn off oven, leave door closed 30 minutes, then open slightly for another 30 minutes to cool slowly. Refrigerate for 5-6 hours or overnight until firm.
  3. Prepare the Chocolate Ganache: Place chocolate chips in a bowl. Heat heavy whipping cream until boiling and pour over chocolate chips with corn syrup and vanilla extract. Let sit 3-4 minutes, whisk until smooth, then refrigerate to cool completely.
  4. Prepare the Pastry Cream: Beat egg yolks lightly in a medium bowl. In a saucepan, mix sugar, cornstarch, and milk until smooth. Cook over medium-high heat, stirring constantly, until thick and bubbling. Reduce heat to medium and simmer 2 minutes. Temper egg yolks by slowly adding some hot mixture to yolks while whisking, then combine back into saucepan. Bring to a light boil, cooking 2 more minutes while stirring continuously. Remove from heat, stir in butter and vanilla until smooth. Cover and refrigerate to cool completely.
  5. Assemble the Toppings and Finish: Transfer chilled ganache into a piping bag fitted with your desired tip. If too firm, warm briefly in microwave for 5-10 seconds. Pipe ganache around cheesecake edges. Evenly spread pastry cream in the center. Cover and refrigerate until serving. Best enjoyed within 2-3 days.

Notes

  • Make sure all dairy ingredients are at room temperature for a smooth batter.
  • Use a water bath to prevent cracks and ensure even baking of the cheesecake.
  • To prevent the water bath from leaking, wrap the springform pan tightly with aluminum foil.
  • Slow cooling inside the oven helps prevent the cheesecake from cracking.
  • The ganache can be warmed slightly if it hardens before piping.
  • This cheesecake tastes best after chilling overnight to allow flavors to meld.

Find it online: https://meallora.com/boston-cream-pie-cheesecake-recipe/