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Boston Cream Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 37 reviews
  • 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

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.

Ingredients

Scale

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

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.

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.

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