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.
Servings: 12 slices
Calories: 465kcal
Equipment
- springform pan (9-inch)
- mixing bowls
- hand mixer or stand mixer
- saucepan
- whisk
- measuring cups and spoons
- roasting pan (for water bath)
- refrigerator
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)
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- 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.
- 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.
- 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.
- 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.
- Spread chilled pastry cream evenly over cooled cheesecake.
- Make ganache: Heat cream until steaming and pour over chopped chocolate. Stir until smooth. Pour ganache over pastry cream and spread evenly.
- 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.