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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.
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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.