Boston Cream Pie Cheesecake Recipe

If you have a sweet tooth and love a dessert that blends the best of creamy, cakey, and chocolatey worlds, you are going to adore this Boston Cream Pie Cheesecake Recipe. This delightful hybrid transforms the classic Boston Cream Pie into a luscious cheesecake experience, with layers of rich cake, velvety cheesecake filling, smooth chocolate ganache, and a dreamy pastry cream center. It’s an absolute showstopper that tastes as incredible as it looks, perfect for any celebration or just when you want to treat yourself to an indulgent slice of heaven.

Ingredients You’ll Need

This Boston Cream Pie Cheesecake Recipe uses straightforward yet essential ingredients that combine to create its unique textures and flawless flavor layers. Every ingredient plays a vital role, whether it’s the creamy tang of the sour cream, the rich depth from the chocolate chips, or the fluffy cake layer that sets the stage for the filling.

• Salted butter (1/4 cup, 56g): Adds richness and moistness to the cake layer for a tender crumb.
• Sugar (1/2 cup, 104g): Sweetens and helps create the cake’s airy structure when creamed with butter.
• Sour cream (1/4 cup + 1 cup, 58g + 230g): Brings tanginess and moisture, balancing the sweetness and adding creaminess.
• Vanilla extract (1 tsp + 1 tbsp + 3/4 tsp): Infuses warmth and depth across cake, cheesecake filling, and ganache.
• Egg whites (2 large): Whipped into the cake batter for lightness without heaviness.
• All-purpose flour (3/4 cup + 3 tbsp): Provides structure in both the cake and cheesecake layers.
• Baking powder (1 1/4 tsp): Helps the cake layer rise softly and evenly.
• Milk (1/4 cup + 1 cup, 60ml + 240ml): Adds moisture and smoothness to the cake and pastry cream.
• Water (1 tbsp, 15ml): Enhances cake batter consistency for perfect texture.
• Semi-sweet chocolate chips (6 oz + 9 oz): Forms the luscious ganache and smooth chocolate layer in the filling.
• Heavy whipping cream (1/2 cup + 9 tbsp): Essential for creating silky ganache and enriching the chocolate coverage.
• Cream cheese (24 oz, 678g): The heart of the cheesecake, delivering the classic creamy tang you expect.
• Eggs (3 large): Bind the cheesecake filling gently without adding extra air, reducing cracks.
• Corn syrup (3 tbsp): Adds shine and smooth texture to the ganache topping.
• Egg yolks (2): Crucial for creating that luscious, velvety pastry cream in the center.
• Sugar (6 tbsp, 78g): Sweetens the pastry cream perfectly without overpowering.
• Cornstarch (1 1/2 tbsp): Thickens the pastry cream to silky perfection.
• Salted butter (1 tbsp, 14g): Finishes the pastry cream for extra richness and gloss.

How to Make Boston Cream Pie Cheesecake Recipe

Step 1: Create the Cake Base

Start by preheating your oven to 350°F (176°C) and prepping a 9-inch springform pan with parchment and greasing its sides. The cake layer is light and airy, setting the perfect foundation. Cream the butter and sugar until fluffy — this step is key to achieving the right texture. Incorporate sour cream and vanilla for moisture and flavor, then fold in the egg whites carefully to keep things light. Alternate adding the flour mixture and liquids until smooth, then bake until a toothpick comes out with a few crumbs. Let the cake cool thoroughly before moving on.

Step 2: Make the Cheesecake Filling and Chocolate Layer

As your cake cools, melt chocolate chips with hot heavy cream and vanilla to create a smooth ganache. Beat the cream cheese, sugar, and flour gently on low to avoid air bubbles, then add sour cream, vanilla, and eggs one by one. This careful process prevents cracking while ensuring velvety cheesecake texture. Once your cake has cooled, reduce the oven temperature to 300°F (148°C), prepare the springform pan again, and layer the chocolate ganache over the cake. Pour the cheesecake filling starting at the edges, then fill the center. Prepare your water bath to keep moisture steady during baking, and bake for about an hour and fifteen minutes, then let cool gradually inside the oven—this slow cooling is the secret to a crack-free finish.

Step 3: Prepare the Toppings

While the cheesecake chills, whip up the final touches. The chocolate ganache topping comes together by heating cream and pouring it over chocolate chips with corn syrup and vanilla, whisking until smooth and chilling until firm for piping. Then, craft the pastry cream by gently cooking a mixture of sugar, cornstarch, and milk until thickened, tempering it into beaten egg yolks, and finishing it off with butter and vanilla. Let this custard cool completely to set the filling you’ll nestle on top of the cheesecake.

Step 4: Assemble the Boston Cream Pie Cheesecake Recipe

Pipe the chilled ganache around the cheesecake’s edge using your favorite piping tip—it creates a beautiful chocolate border. Then, spread the pastry cream in the center. This combination delivers every classic flavor of a Boston Cream Pie but with the indulgence and creaminess of a cheesecake. Cover and refrigerate for optimal flavor melding before serving.

How to Serve Boston Cream Pie Cheesecake Recipe

Garnishes

A dusting of cocoa powder, a few chocolate shavings, or even a scattering of fresh berries can add a burst of color and extra texture that contrasts beautifully with the creamy cheesecake layers. These simple garnishes elevate the presentation and offer a fresh balance to the dessert’s richness.

Side Dishes

Pair this cheesecake with a light fruit salad or a small scoop of vanilla bean ice cream for a classic accompaniment that brightens your palate. The freshness and acidity from the fruit or the creaminess of ice cream make the dessert feel even more decadent and thoughtfully balanced.

Creative Ways to Present

Consider serving individual slices on elegant dessert plates drizzled with extra chocolate ganache or a berry coulis. Alternatively, transform it into mini cheesecake parfaits by layering pieces of cake, pastry cream, and ganache in clear glasses for a fun, interactive way to enjoy the Boston Cream Pie Cheesecake Recipe.

Make Ahead and Storage

Storing Leftovers

Keep your cheesecake wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. It stays fresh and delicious for up to three days, allowing you to savor each bite without any loss in texture or flavor.

Freezing

You can freeze slices individually by wrapping them well in plastic wrap and aluminum foil. Frozen cheesecake can last up to two months—thaw overnight in the refrigerator before serving to maintain that creamy consistency.

Reheating

Cheesecake is best enjoyed chilled, so avoid reheating. If you prefer a slightly softer texture, let it sit at room temperature for 15-20 minutes before eating to bring out the full range of its flavors and creaminess.

FAQs

Can I make this cheesecake without a water bath?

Technically yes, but the water bath is crucial for gentle, even baking that prevents cracking and ensures a creamy texture. Skipping it might cause your cheesecake to bake unevenly and crack on top.

What can I substitute for sour cream?

You can use Greek yogurt or crème fraîche as a one-to-one substitute. Both add a similar tang and creaminess that complements the cheesecake layers beautifully.

How do I prevent cracks on my cheesecake?

Mix ingredients on low speed to avoid air bubbles, use a water bath, and allow the cheesecake to cool gradually inside the oven with the door cracked open. These steps dramatically reduce cracking.

Is it okay to use different types of chocolate chips?

Absolutely! Semi-sweet chocolate chips provide balance, but you can use bittersweet for a richer flavor or milk chocolate if you like it sweeter. Just keep the quantity the same.

Can I make this Boston Cream Pie Cheesecake Recipe ahead of time?

Yes, this cheesecake actually benefits from chilling overnight. It allows the flavors to meld perfectly and makes slicing cleaner and easier.

Final Thoughts

This Boston Cream Pie Cheesecake Recipe is a real crowd-pleaser that combines the best-loved dessert elements into one stunning dish. Once you try it, you’ll be hooked on the buttery cake, luscious chocolate, creamy cheesecake, and smooth pastry cream all in one bite. Don’t wait for a special occasion—go ahead and make this show-stopping treat to brighten anyone’s day and fill your kitchen with irresistible smells!

Boston Cream Pie Cheesecake Recipe

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• Author: admin
• Prep Time: 35 minutes
• Cook Time: 1 hour 33 minutes
• Total Time: 2 hours 8 minutes plus chilling time (5-6 hours or overnight)
• Yield: 12-14 slices
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This Boston Cream Pie Cheesecake combines the classic flavors of Boston cream pie with the creamy richness of cheesecake. Featuring a fluffy cake layer topped with a luscious semi-sweet chocolate ganache and a smooth cream cheese filling, finished with a decadent pastry cream center, this dessert is a showstopper perfect for any special occasion.

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Ingredients

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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

Chocolate Mixture for Cheesecake Layer

• 6 oz (169g | 1 cup) semi sweet chocolate chips
• 1/2 cup (120ml) heavy whipping cream
• 1/2 tsp vanilla extract

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

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

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Instructions

1. Make the Cake Layer: Preheat oven to 350°F (176°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides. In a mixing bowl, beat the sugar and butter together for 3-4 minutes until light and fluffy. Add sour cream and vanilla extract, mixing well. Incorporate the egg whites until combined. In a separate bowl, combine the flour and baking powder, then add half to the batter and mix. Add milk and water and continue mixing. Finally, add the remaining dry ingredients and mix until smooth. Pour the batter evenly into the prepared pan.
2. Bake the Cake: Bake the cake layer for 18-20 minutes or until a toothpick inserted comes out with a few crumbs. Remove from oven and allow to cool completely.
3. Prepare the Chocolate Mixture for Cheesecake: While the cake cools, heat the heavy whipping cream in a medium bowl until it just begins to boil. Pour over 6 oz of semi-sweet chocolate chips and add vanilla extract. Let sit for 3-4 minutes, then whisk until smooth and set aside.
4. Make the Cheesecake Filling: In a large mixer bowl, beat cream cheese, sugar, and flour on low until smooth and combined, scraping the bowl as needed. Add sour cream and vanilla extract, mixing until incorporated. Add eggs one at a time, mixing slowly to combine fully.
5. Assemble and Bake the Cheesecake: Reduce oven temperature to 300°F (148°C). Remove sides of the springform pan, clean, and re-grease. Reset pan edges around the cooled cake layer. Spread the chocolate mixture on top of the cake layer, keeping it about half an inch from the pan edges. Pour the cheesecake filling over the chocolate layer, filling the pan. Wrap the springform pan in aluminum foil and place in a larger pan for a water bath. Fill the outer pan halfway with warm water, ensuring water does not reach above the foil. Bake for 1 hour 15 minutes; the center should be set but still slightly jiggly.
6. Cool the Cheesecake: Turn off the oven and leave the door closed for 30 minutes to allow gentle continued cooking. Then crack the oven door and cool for another 30 minutes. Remove from oven and water bath, unwrap, and refrigerate for 5-6 hours or overnight until firm. Remove sides of the pan once chilled.
7. Make the Chocolate Ganache: Heat 9 oz chocolate chips and 9 tbsp heavy cream until the cream begins to boil, then pour over the chocolate along with corn syrup and vanilla extract. Let sit for 3-4 minutes, whisk until smooth, and refrigerate until completely cooled and thick. When ready, transfer to a piping bag fitted with preferred tip.
8. Make the Pastry Cream: Beat egg yolks gently and set aside. In a saucepan, mix sugar, cornstarch, and milk until smooth. Cook over medium-high heat, stirring continuously, until thickened and bubbling. Reduce heat and simmer for 2 minutes. Temper the egg yolks by whisking a small amount of hot mixture into them, then return mixture to the saucepan. Bring to a light boil for 2 minutes while stirring. Remove from heat, add butter and vanilla, stir smoothly, then chill until completely cold.
9. Decorate the Cheesecake: Pipe the chocolate ganache around the edge of the chilled cheesecake. Spread the pastry cream evenly in the center. Cover and refrigerate until ready to serve. Best served within 2-3 days for optimal freshness.

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Notes

• Ensure all dairy and eggs are at room temperature for smooth batter and filling.
• Do not overbeat the cheesecake batter to avoid cracks during baking.
• Using a water bath helps prevent the cheesecake from cracking while baking.
• Allow the cheesecake to cool gradually in the oven to further minimize cracking.
• Be careful not to let water seep into the springform pan during the water bath—check foil wrap thoroughly.
• The ganache can be gently warmed to soften if too firm for piping.
• Refrigerate the finished cheesecake well to allow it to set fully before serving.