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Boston Cream Pie Cheesecake Recipe Rich Decadent
Emily

Boston Cream Pie Cheesecake

A decadent fusion of Boston Cream Pie and classic cheesecake — featuring a buttery graham cracker crust, creamy cheesecake filling, smooth pastry cream, and a glossy chocolate ganache topping.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 7 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar (for crust)
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup sugar (for cheesecake)
  • 3 large eggs
  • 1 cup sour cream
  • 2 tsp vanilla extract (for cheesecake)
  • 2 cups whole milk
  • 1/2 cup sugar (for pastry cream)
  • 3 tbsp cornstarch
  • 4 large egg yolks
  • 2 tbsp unsalted butter (for pastry cream)
  • 1 tsp vanilla extract (for pastry cream)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Whisk
  • Rubber spatula

Method
 

  1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until evenly coated. Press into bottom of a 9-inch springform pan. Bake 10 minutes. Cool.
  2. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract. Pour over crust and smooth top.
  3. Bake at 325°F (160°C) for 45–50 minutes until center is set. Turn off oven; cool cheesecake inside oven for 1 hour with door slightly open. Chill at least 4 hours or overnight.
  4. Heat milk in saucepan until simmering. Whisk sugar, cornstarch, and egg yolks until smooth. Slowly whisk hot milk into egg mixture to temper eggs. Return to saucepan; cook over medium heat, whisking until thickened (3–5 minutes). Remove from heat; stir in butter and vanilla. Cool pastry cream, then spread evenly over chilled cheesecake.
  5. Heat heavy cream until just simmering. Pour over chocolate chips; let sit 1 minute. Whisk until smooth. Cool slightly; pour ganache over pastry cream layer.

Notes

Chill the cheesecake overnight for best texture. For a richer ganache, use dark chocolate. You can prepare the pastry cream a day ahead to save time. Garnish with chocolate shavings for an elegant finish.