Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Boston Cream Pie Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: samahkitchen
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 5+ hours
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Boston Cream Pie Cheesecake combines the best of both worlds—a creamy vanilla cheesecake layered with a light sponge cake, filled with silky pastry cream, and topped with a rich chocolate ganache. It’s the ultimate upgrade to the classic Boston Cream Pie, perfect for special occasions or when you’re craving a luxurious dessert

Ingredients

Units Scale

For the Sponge Cake Layer:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter (melted)
  • 2 tablespoons whole milk

For the Cheesecake Layer:

  • 2 (8 oz) blocks cream cheese (softened)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Pastry Cream Filling:

  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 2 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

For the Chocolate Ganache:

  • 1/2 cup heavy cream
  • 3/4 cup semi-sweet chocolate chips

Instructions

Make the Sponge Cake:

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In another bowl, beat eggs and sugar until light and fluffy (2–3 minutes).
  4. Stir in vanilla extract, melted butter, and milk until combined.
  5. Gently fold in the dry ingredients until just incorporated.
  6. Pour the batter into the prepared pan and bake for 12–15 minutes, or until a toothpick inserted comes out clean.
  7. Let cool in the pan while making the cheesecake layer.

Make the Cheesecake Layer:

  1. Reduce oven temperature to 325°F (163°C).
  2. In a large bowl, beat cream cheese and sugar until smooth.
  3. Add eggs one at a time, mixing just until combined. Stir in vanilla extract and sour cream.
  4. Pour batter over the cooled sponge cake layer in the springform pan.
  5. Bake for 35–40 minutes, or until the center is slightly jiggly but set around the edges.
  6. Turn off the oven and let the cheesecake cool inside for 30 minutes with the door slightly open. Then refrigerate for at least 4 hours, or overnight.

Make the Pastry Cream Filling:

  1. In a saucepan, heat milk over medium heat until warm but not boiling.
  2. In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth.
  3. Slowly pour warm milk into the egg mixture, whisking constantly.
  4. Return mixture to the saucepan and cook over low heat, stirring continuously, until thickened (2–3 minutes).
  5. Remove from heat and stir in vanilla extract and butter.
  6. Transfer to a bowl, cover with plastic wrap (pressing it onto the surface), and refrigerate until completely cool.

Assemble the Cheesecake:

  1. Once the cheesecake is fully chilled, remove it from the springform pan.
  2. Spread pastry cream evenly over the cheesecake layer.

Make the Chocolate Ganache:

  1. Heat heavy cream in a microwave-safe bowl until hot but not boiling.
  2. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
  3. Let ganache cool slightly, then pour over the pastry cream layer, spreading evenly.

Final Touches:

  1. Chill the cheesecake for another 30 minutes before slicing and serving.

Notes

  • Store in the fridge for up to 5 days.
  • To make slicing easier, run a knife under hot water before cutting.
  • If you want extra richness, add a drizzle of caramel sauce on top

Find it online: https://quickbiteskitchen.com/boston-cream-pie-cheesecake/