Boston Cream Pie Cheesecake
This Boston Cream Pie Cheesecake blends silky vanilla cheesecake, rich custard, and glossy chocolate ganache in one unforgettable dessert. Perfect for parties or a sweet weekend indulgence.
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.
Notes
Use a warm, clean knife for perfect slices. For gluten-free, use GF graham crackers. Can be made 1–2 days ahead.