This Boston Cream Pie Cheesecake combines the rich creaminess of a cheesecake with the classic flavors of a Boston cream pie. With a graham cracker crust, a velvety vanilla custard cheesecake filling, and a decadent chocolate ganache topping, this dessert is a slice of heaven that’s perfect for any occasion.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs (use gluten-free crumbs for a GF option): Forms the buttery, crumbly base.
1/4 cup granulated sugar: Adds a touch of sweetness.
1/2 cup unsalted butter, melted: Binds the crust and provides richness.
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened: The star of the cheesecake for a creamy texture.
3/4 cup granulated sugar: Sweetens the cheesecake perfectly.
1/4 cup cornstarch: Helps the cheesecake hold its shape.
3 large eggs: Adds structure and creaminess.
1 cup heavy cream: Makes the filling luxuriously smooth.
2 teaspoons vanilla extract: Provides the classic vanilla custard flavor
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips: For a rich, chocolatey topping.
1/2 cup heavy cream: Creates a glossy, smooth ganache.
Step-by-Step Instructions
1. Prepare the Crust
Preheat your oven to 325°F (165°C) and lightly grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
Bake the crust for 8–10 minutes, then set aside to cool.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy.
Add the cornstarch and mix until fully incorporated.
Beat in the eggs, one at a time, on low speed to avoid overmixing.
Gradually mix in the heavy cream and vanilla extract until the filling is smooth and well combined.
3. Assemble and Bake
Pour the cheesecake filling over the cooled crust in the springform pan.
Place the pan on a baking sheet to catch any drips and bake in the preheated oven for 60–70 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
4. Make the Chocolate Ganache
In a microwave-safe bowl, heat the heavy cream until hot but not boiling (about 1 minute).
Pour the hot cream over the chocolate chips and let sit for 2–3 minutes.
Whisk until the chocolate is fully melted and the ganache is smooth and glossy.
5. Assemble the Boston Cream Cheesecake
Pour the chocolate ganache over the chilled cheesecake, spreading it evenly over the top with a spatula.
Allow the ganache to set for about 10 minutes before slicing.
Serving Suggestions
Serve chilled for the best flavor and texture.
Garnish with whipped cream, chocolate shavings, or fresh berries for a stunning presentation.
Storage and Freezing Tips
Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
Freeze: Wrap the cheesecake (without the ganache) tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Add the ganache after thawing.
Tips for Success
Room-Temperature Ingredients: Use softened cream cheese and room-temperature eggs to avoid lumps in the filling.
Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks.
Water Bath Alternative: Place a pan of hot water on the lower rack of the oven to create steam, helping the cheesecake bake evenly.
Why You’ll Love This Recipe
Elegant and Decadent: A show-stopping dessert that’s perfect for special occasions.
Rich and Creamy: Combines the best of Boston cream pie and cheesecake in every bite.
Customizable: Add a drizzle of caramel or swap in dark chocolate for the ganache.
This Heavenly Boston Cream Pie Cheesecake is the ultimate treat for dessert lovers. One bite and you’ll see why this mash-up is so irresistible! 🍰✨