The Boston Cream Pie Cheesecake represents a spectacular culinary marriage between two beloved desserts, transforming the classic Boston Cream Pie into an even more indulgent creation. This innovative dessert combines the creamy richness of cheesecake with the iconic flavors of the traditional Boston Cream Pie – yellow cake, vanilla custard, and chocolate ganache.
Originating as a creative reimagining of the classic Boston Cream Pie, this cheesecake pays homage to the original dessert while elevating it to new heights of decadence. The Massachusetts state dessert, technically a cake despite its name, serves as the inspiration for this show-stopping treat. Each layer tells a story of culinary creativity, blending textures and flavors in a way that surprises and delights.
The dessert captures the essence of both its inspirations – the smooth, rich cheesecake base mimicking the custard layer, the cake-like crust representing the traditional sponge cake, and the chocolate ganache providing the perfect counterpoint to the creamy filling. It’s a testament to the art of dessert innovation, proving that classic flavors can be reimagined in exciting and delicious ways.
Imagine a dessert that combines the best of two world-famous treats – the creamy decadence of cheesecake and the classic flavors of Boston Cream Pie. This extraordinary dessert layers a graham cracker crust, luscious vanilla cheesecake, and rich vanilla custard, all topped with a glossy chocolate ganache. Each bite offers a perfect balance of textures and flavors – crisp crust, smooth cheesecake, silky custard, and intense chocolate. It’s a show-stopping dessert that elevates two beloved classics into something truly extraordinary. Perfect for special occasions or when you want to impress with an unforgettable sweet creation.
Boston Cream Pie Cheesecake
Equipment
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Large mixing bowls
- Whisk
- Saucepan
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Offset spatula
Ingredients
- For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter melted
- For the Cheesecake Layer:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- For the Custard Layer:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 egg yolks
- 2 teaspoons vanilla extract
- Pinch of salt
- For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chopped
Instructions
- Prepare crust:
- Mix graham cracker crumbs, sugar, and melted butter
- Press into bottom of springform pan
- Bake at 325°F for 10 minutes
- Cool completely
- Cheesecake layer:
- Beat cream cheese and sugar until smooth
- Add eggs one at a time
- Mix in sour cream and vanilla
- Pour over crust
- Bake at 325°F for 1 hour
- Cool completely
- Custard layer:
- Whisk milk, sugar, cornstarch in saucepan
- Cook until thickened
- Temper egg yolks, then add to mixture
- Cook until very thick
- Cool completely
- Spread over cheesecake layer
- Chocolate ganache:
- Heat cream until just simmering
- Pour over chocolate
- Let sit 5 minutes, then whisk until smooth
- Pour over custard layer
- Refrigerate 4 hours before serving
Notes
Use water bath for cheesecake to prevent cracking
Cool each layer completely before adding next
Can be made 1 day in advance
Freeze without ganache for up to 1 month
Variations: Add rum to custard
Use dark chocolate ganache
Garnish with chocolate shavings Best served chilled
Let sit at room temperature 15 minutes before serving
Use premium vanilla extract for best flavor
