Boston Cream Pie Cheesecake

Boston Cream Pie Cheesecake

by
Jump to Recipe Print Recipe

If you love classic desserts with a twist, Boston Cream Pie Cheesecake is the perfect treat for you. This dessert combines the rich creaminess of cheesecake with the iconic flavors of Boston cream pie—soft cake layers, luscious vanilla custard, and a smooth chocolate ganache topping. It’s decadent, visually stunning, and ideal for special occasions, dinner parties, or a cozy indulgence at home.

This cheesecake is a showstopper that brings together multiple textures: a buttery graham cracker crust, creamy cheesecake filling, moist cake layers, and silky chocolate on top. The flavors are nostalgic yet elegant, making it a dessert that appeals to all ages. With a little patience and the right steps, you can recreate this bakery-quality dessert in your own kitchen. In this article, we’ll cover everything you need to make Boston Cream Pie Cheesecake—from preparation tips to serving ideas and storage advice.

Why You’ll Love Boston Cream Pie Cheesecake

  1. Decadent & Creamy – The cheesecake filling is rich, smooth, and velvety.
  2. Classic Dessert Fusion – Combines the best of cheesecake and Boston cream pie.
  3. Perfect for Special Occasions – Looks elegant on any dessert table.
  4. Customizable – Adjust the cake, custard, or ganache for flavor variations.
  5. Crowd-Pleasing – A dessert that will impress friends, family, or guests.

How to Make Boston Cream Pie Cheesecake

Ingredients

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream

Cake Layers:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk

Vanilla Custard Filling:

  • 2 cups milk
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter

Chocolate Ganache:

  • 1/2 cup heavy cream
  • 4 oz semi-sweet chocolate, chopped

Instructions

  1. Prepare the crust – Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Chill while preparing the filling.
  2. Make cheesecake filling – Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour over crust.
  3. Bake cheesecake – Preheat oven to 325°F and bake for 50–60 minutes until the center is almost set. Cool completely and chill for several hours or overnight.
  4. Prepare cake layers – Cream butter and sugar. Add eggs and vanilla. Mix in flour, baking powder, salt, and milk. Bake in 8-inch round pans at 350°F for 20–25 minutes. Cool completely.
  5. Make custard filling – In a saucepan, heat milk until warm. Whisk sugar, cornstarch, and egg yolks. Slowly add warm milk, then cook over medium heat until thickened. Remove from heat and stir in butter and vanilla. Chill.
  6. Make ganache – Heat cream until simmering, pour over chopped chocolate, stir until smooth. Cool slightly.
  7. Assemble – Layer cheesecake, cake, and custard as desired. Pour chocolate ganache over the top and spread evenly. Chill for at least 1 hour before serving.
Boston Cream Pie Cheesecake

What to Serve With Boston Cream Pie Cheesecake

  • Fresh Berries – Strawberries, raspberries, or blueberries for color and freshness.
  • Whipped Cream – Adds an extra layer of indulgence.
  • Coffee or Espresso – Perfect pairing for a rich dessert.
  • Vanilla Ice Cream – Complements the chocolate and custard.

Tips for Perfecting Boston Cream Pie Cheesecake

  1. Use room temperature ingredients – Ensures a smooth, lump-free cheesecake.
  2. Chill the cheesecake overnight – Helps set layers and makes slicing easier.
  3. Avoid overbaking – Slight jiggle in the center is ideal; it will firm up while cooling.
  4. Pour ganache carefully – Let the chocolate cool slightly so it doesn’t sink into the custard.
  5. Layer creatively – Alternate custard and cake layers for a beautiful presentation.

Storing Boston Cream Pie Cheesecake

  • Refrigeration – Store covered in the fridge for up to 5 days.
  • Freezing – Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
  • Serving tip – Slice with a warm knife for clean cuts.

FAQs

Can I make this cheesecake without the cake layers?
Yes! The custard and ganache can be layered directly on the cheesecake for a simpler version.

Can I use chocolate pudding instead of custard?
While custard is traditional, pudding works as a convenient shortcut. Adjust sweetness accordingly.

Can I make this ahead of time?
Absolutely! Assemble a day ahead and chill to allow flavors to meld.

Can I use a different chocolate for the ganache?
Yes, milk chocolate or dark chocolate can be used depending on preference.

Conclusion

Boston Cream Pie Cheesecake is an indulgent, elegant dessert that combines the richness of cheesecake with the classic flavors of Boston cream pie. Its creamy custard, moist cake layers, and smooth chocolate ganache make it perfect for special occasions, dinner parties, or festive gatherings. Baking it at home allows you to customize layers, flavors, and presentation for an impressive dessert that will wow anyone who tries it.

Boston Cream Pie Cheesecake
Michonne Zendaya

Boston Cream Pie Cheesecake

This decadent dessert combines a creamy vanilla cheesecake on a graham cracker crust, topped with silky pastry cream and rich chocolate ganache — a cheesecake twist on the classic Boston Cream Pie.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 32 oz cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 2 cups milk (for pastry cream)
  • 1/2 cup granulated sugar (for pastry cream)
  • 4 egg yolks (for pastry cream)
  • 3 tbsp cornstarch (for pastry cream)
  • 2 tbsp unsalted butter (for pastry cream)
  • 4 oz semisweet chocolate (for ganache)
  • 1/2 cup heavy cream (for ganache)

Equipment

  • springform pan (9-inch)
  • mixing bowls
  • hand mixer or stand mixer
  • saucepan
  • whisk
  • measuring cups and spoons
  • roasting pan (for water bath)
  • refrigerator

Method
 

  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. Mix graham cracker crumbs with melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then cool slightly.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Pour over cooled crust.
  4. Bake in a water bath for 60–65 minutes, until center is set but slightly jiggly. Cool completely, then refrigerate at least 6 hours or overnight.
  5. Make the pastry cream: In a saucepan, heat milk until steaming. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly add hot milk while whisking, then return to saucepan. Cook until thickened. Stir in butter and vanilla. Chill before using.
  6. Spread chilled pastry cream evenly over cooled cheesecake.
  7. Make ganache: Heat cream until steaming and pour over chopped chocolate. Stir until smooth. Pour ganache over pastry cream and spread evenly.
  8. Refrigerate until ganache is set. Slice and serve chilled.

Notes

Refrigerate the cheesecake for at least 6 hours (preferably overnight) before topping with pastry cream and ganache. Store covered in the refrigerator for up to 5 days.