If you’ve ever wished your favorite cheesecake could meet your beloved Boston cream pie, your dessert dreams are about to come true. This Boston Cream Pie Cheesecake combines the best of both worlds — the rich, creamy indulgence of classic cheesecake layered with silky vanilla custard and topped with glossy chocolate ganache. It’s a showstopper that’s taking dessert lovers by storm, especially on Pinterest and TikTok!
Whether you’re hosting a special occasion or just want to treat yourself, this decadent dessert delivers nostalgic flavor with a modern twist. And yes, it tastes even better than it looks!
Why You’ll Love This Boston Cream Pie Cheesecake Recipe
- Impressive yet easy: Looks bakery-worthy but is surprisingly simple to make at home.
- Rich, creamy layers: A velvety cheesecake center, custard topping, and chocolate glaze — every bite is perfection.
- Perfect for any occasion: Birthdays, holidays, or dinner parties — this dessert fits them all.
- Make-ahead friendly: It chills beautifully, so you can prep it a day in advance.
- Crowd-pleaser: Everyone from kids to adults will rave about this!
Ingredients Needed for Perfect Boston Cream Pie Cheesecake
Here’s everything you need to make this luscious dessert from scratch:
Crust:
- 1 ½ cups graham cracker crumbs (or chocolate cookie crumbs)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
Custard Layer:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Substitutes:
Use gluten-free graham crackers for a gluten-free crust. Swap dairy-free cream cheese and almond milk in the custard for a dairy-free version.
Step-by-Step Instructions to Make Boston Cream Pie Cheesecake
- Preheat and prep: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan bottom and bake for 10 minutes. Let cool.
- Make the cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Add vanilla, sour cream, and flour. Pour over cooled crust.
- Bake the cheesecake: Place pan in a water bath and bake for 55–60 minutes, or until set with a slight jiggle in the center. Let cool completely, then chill for 4+ hours.
- Prepare the custard: In a saucepan, whisk milk, sugar, cornstarch, and egg yolks. Cook over medium heat until thickened. Remove from heat, stir in butter and vanilla. Cool to room temperature.
- Layer the custard: Spread custard evenly over chilled cheesecake. Chill for 1 hour.
- Make the ganache: Heat cream until just boiling, then pour over chocolate chips. Let sit 1 minute, then stir until smooth.
- Top with ganache: Pour ganache over custard layer and smooth with a spatula. Chill until firm.
Expert Tip: Use a warm knife to slice for clean layers every time.
Recipe Tips & Variations
- For a mocha twist: Add a teaspoon of espresso powder to the chocolate ganache.
- Make it mini: Use a muffin pan to create individual cheesecakes.
- Add texture: Sprinkle chopped nuts or toffee bits over the ganache before it sets.
How to Store & Reheat
Storing:
Wrap the cheesecake in plastic wrap and refrigerate for up to 5 days.
Freezing:
You can freeze slices (without ganache) for up to 1 month. Thaw overnight in the fridge and add ganache before serving.
Reheating:
Not needed! Cheesecake is best served chilled.
Similar Recipes You’ll Love
If you’re a cheesecake lover or obsessed with creative desserts, don’t stop at Boston Cream Pie Cheesecake! Here are three other irresistible recipes you’ll want to try next:
- Churro Cheesecake Donut Cookies – A genius mashup of churros, cheesecake, and cookies in one crave-worthy treat.
- Fluffy Japanese Cotton Cheesecake Cupcakes – Light, airy, and jiggly cheesecake cupcakes that melt in your mouth.
- Fruity Pebbles Cheesecake Tacos – A colorful, fun twist on cheesecake with crunchy cereal taco shells!
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time?
Yes! It’s actually best made a day in advance to allow the layers to set perfectly.
Do I need a water bath for baking?
Yes, a water bath helps prevent cracks and ensures even baking.
Can I use instant pudding instead of homemade custard?
Technically yes, but the homemade version is creamier and more authentic.
What if I don’t have a springform pan?
You can use a deep pie dish, but slicing and removal may be more challenging.
This Boston Cream Pie Cheesecake is everything you love about two iconic desserts in one epic slice. It’s rich, creamy, chocolatey, and downright irresistible. If you’re ready to wow your guests or simply indulge, this is the recipe for you.
Boston Cream Pie Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
CHEESECAKE FILLING:
- 3 8 oz packages cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp all-purpose flour
CUSTARD LAYER:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
GANACHE TOPPING:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and flour. Pour over crust.
- Bake in a water bath for 55–60 minutes, until center is slightly jiggly. Cool, then chill for 4+ hours.
- In a saucepan, whisk milk, sugar, cornstarch, and egg yolks. Cook over medium heat until thick. Stir in butter and vanilla. Cool.
- Spread custard over chilled cheesecake. Chill for 1 hour.
- Heat cream until simmering, pour over chocolate chips. Wait 1 min, then stir until smooth.
- Pour ganache over custard layer. Chill until set. Slice and serve.