Boston Cream Pie Cheesecake (Print Version)
Creamy cheesecake, rich custard, and chocolate ganache unite in this decadent Boston-inspired dessert.
# Ingredients:
→ Graham Cracker Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup melted unsalted butter
03 -
1/4 cup granulated sugar
04 -
Pinch of salt
→ Vanilla Wafer or Cookie Crust (Alternative)
05 -
2 cups crushed vanilla wafers or butter cookies
06 -
1/2 cup melted unsalted butter
07 -
2 tablespoons granulated sugar
08 -
1/2 teaspoon vanilla extract (optional)
→ Cheesecake Layer
09 -
24 ounces cream cheese, room temperature
10 -
1 cup granulated sugar
11 -
3 large eggs, room temperature
12 -
1 cup sour cream
13 -
2 teaspoons vanilla extract
14 -
1 tablespoon cornstarch
15 -
1/4 teaspoon salt
→ Pastry Cream (Custard Layer)
16 -
2 cups whole milk
17 -
1/2 cup granulated sugar
18 -
1/4 cup cornstarch
19 -
4 large egg yolks
20 -
2 tablespoons unsalted butter
21 -
2 teaspoons vanilla extract
22 -
Pinch of salt
→ Ganache Topping
23 -
1 cup semi-sweet chocolate chips or chopped chocolate
24 -
1/2 cup heavy cream
25 -
1 tablespoon butter (optional, for added shine)
# Steps:
01 -
Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 -
Mix graham cracker crumbs (or vanilla wafer crumbs), sugar, and salt in a bowl. Add melted butter and mix until texture resembles damp sand.
03 -
Press crumb mixture evenly into the bottom of the springform pan using your hands or a flat-bottomed cup. Bake for 8 to 10 minutes until lightly set. Allow to cool while preparing the filling.
04 -
Beat cream cheese until completely smooth and fluffy. Blend in sugar until creamy. Add sour cream, salt, and vanilla; mix until incorporated. Add cornstarch and mix. Add eggs one at a time at low speed, blending just until combined and avoiding overmixing.
05 -
Pour cheesecake batter over cooled crust and smooth the surface. For a water bath, wrap outside of pan in aluminum foil and place pan in larger tray. Add hot water to outer tray until halfway up pan sides. Bake on center rack at 325°F for 50–60 minutes until edges are set and center jiggles slightly.
06 -
Turn off oven and let cake rest inside with the door cracked for 1 hour to prevent cracks. Remove from oven, let stand at room temperature for another hour, then refrigerate for 4–6 hours or overnight until completely chilled.
07 -
Heat milk in saucepan until just warm but not boiling. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Gradually whisk warm milk into egg mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened, about 3–5 minutes. Remove from heat, whisk in butter and vanilla. Transfer to bowl, cover with plastic wrap touching custard surface, and chill 1 hour until cold.
08 -
Spread chilled pastry cream evenly over the cold and firm cheesecake. Use a spatula to create a smooth layer. Refrigerate while preparing ganache.
09 -
Heat heavy cream until steaming but not boiling. Pour over chocolate chips. Let stand for 1 minute, then stir until entirely smooth and glossy. Stir in butter if extra shine is desired. Allow ganache to cool for 5–10 minutes before using.
10 -
Pour ganache over pastry cream. Gently tilt the cheesecake to spread chocolate evenly across the top. Refrigerate for 30–45 minutes to fully set the ganache.
11 -
Run a thin knife around the edge before releasing pan sides. Slice using a hot, clean knife for sharp edges and serve chilled.
# Notes:
01 -
For clean slices, dip a sharp knife in hot water and wipe clean between each cut. For best texture, ensure each layer is fully chilled before proceeding.