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Boston Cream Pie Cheesecake Recipe
Ben Carraoli

Boston Cream Pie Cheesecake Recipe

I have to admit, making this Boston Cream Pie Cheesecake was one of the most fun baking adventures I’ve had recently. From the moment I baked the vanilla cake layer to the rich, creamy cheesecake and the decadent chocolate ganache, every step was a treat.
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Total Time 2 hours
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs – for a crunchy buttery base; you can pulse fresh crackers for better texture.
  • 1/4 cup sugar – balances the crust without being too sweet.
  • 1/2 cup unsalted butter melted – adds richness and helps hold the crust together.
  • 1 batch vanilla cake batter – homemade or boxed I prefer homemade for a tender crumb.
  • 32 oz cream cheese softened – the base of the cheesecake layer; full-fat gives the creamiest results.
  • 1 cup sugar – sweetens the cheesecake perfectly; don’t skip it.
  • 4 large eggs – room temperature eggs prevent curdling.
  • 1/2 cup sour cream – adds tanginess and smoothness.
  • 2 tsp vanilla extract – enhances the overall flavor.
  • 1 batch homemade chocolate ganache – for both filling and topping; chocolate quality matters.
  • 1 batch pastry cream – adds the classic Boston cream pie element; use whole milk for richness.

Method
 

  1. Start by baking your vanilla cake directly in the springform pan. Properly creaming your butter and sugar ensures a soft, fluffy base. Once baked, allow it to cool completely before adding the cheesecake layer.
  2. Beat the softened cream cheese with sugar until smooth. Add eggs one at a time, followed by sour cream and vanilla. Pour over the cooled cake and bake carefully to prevent cracks.
  3. Once the cheesecake has partially set, add a layer of thick chocolate ganache in the center. This creates a rich, fudgy contrast that complements the creamy cheesecake beautifully.
  4. After the cheesecake cools completely, prepare the ganache for the topping with a touch of corn syrup to keep it silky. Pipe around the edges, then fill the center with cooled pastry cream. Chill for a few hours before slicing.

Notes

  • I always bake the cake and cheesecake on separate days if I have time; it helps the layers set perfectly.
  • Spraying the pan sides with non-stick spray prevents the cheesecake from sticking.
  • I like to let the ganache firm slightly before piping so it holds its shape better.
  • Give the cheesecake a gentle jiggle before removing the pan sides to avoid breaking the layers.