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Boston Cream Pie Cheesecake Recipe Decadent Dessert
Emily

Boston Cream Pie Cheesecake

A decadent fusion of two beloved classics — Boston Cream Pie and creamy cheesecake. This stunning dessert features a light sponge cake base, rich cheesecake center, silky pastry cream, and a glossy chocolate glaze.
Prep Time 40 minutes
Cook Time 1 hour 35 minutes
Total Time 10 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 560

Ingredients
  

  • 1/2 cup sifted cake flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 3 large eggs, separated
  • 1/3 cup sugar (for egg yolks)
  • 2 tbsp sugar (for egg whites)
  • 1 tsp pure vanilla extract
  • 3 tbsp unsalted butter, melted
  • 1/4 tsp cream of tartar
  • 32 oz cream cheese, softened
  • 1 2/3 cups sugar
  • 1/4 cup cornstarch
  • 1 tbsp pure vanilla extract
  • 2 large eggs
  • 3/4 cup heavy whipping cream
  • 1 pint heavy cream (for pastry cream)
  • 1 package (3.4 oz) instant vanilla pudding
  • 1/3 cup milk
  • 4 oz semisweet chocolate, coarsely chopped
  • 1 tbsp light corn syrup
  • 4 tbsp butter

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • foil and parchment paper
  • Oven
  • microwave
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside in foil. Line bottom with parchment if desired.
  2. Whisk cake flour, baking powder, and salt. In another bowl, beat egg yolks with 1/3 cup sugar until thick. Add vanilla. Sift in flour mix and gently fold in melted butter. Beat egg whites with cream of tartar, adding 2 tbsp sugar until stiff peaks form. Fold whites into batter gently. Bake 13–15 minutes until golden and springy. Cool on rack.
  3. Beat one package cream cheese with 1/3 cup sugar and cornstarch until smooth. Add remaining cream cheese and beat until creamy. Add rest of sugar and vanilla. Beat in eggs one at a time, then mix in heavy cream. Spread over cooled cake layer. Bake in water bath at 325°F (160°C) for 75–85 minutes until center is set but slightly jiggly. Cool 1 hour, then chill 4+ hours or overnight.
  4. Whisk heavy cream, instant vanilla pudding, and milk until thick. Spread or pipe over chilled cheesecake. Chill 30 minutes to set.
  5. Melt chocolate, corn syrup, and butter in microwave in 30-second bursts, stirring until smooth. Cool slightly, then pour glaze evenly over pastry cream. Chill 30 minutes to set before slicing.

Notes

For best results, bake the cheesecake in a water bath to prevent cracks. Chill overnight before adding pastry cream and glaze. Slice with a hot knife for clean edges. This dessert is perfect for birthdays and holidays when you want to wow your guests.