Description

Indulge in the ultimate dessert mash-up with this Boston Cream Pie Cheesecake! This luxurious creation combines the creamy richness of cheesecake with the timeless flavors of a Boston cream pie. Featuring a buttery graham cracker crust, a velvety vanilla custard cheesecake filling, and a glossy chocolate ganache topping, this dessert is a true slice of heaven—perfect for birthdays, holidays, or any special occasion.

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs (use gluten-free crumbs for a GF option)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• For the Cheesecake Filling:
• 3 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 3 large eggs
• 1 cup heavy cream
• 2 teaspoons vanilla extract
• For the Chocolate Ganache:
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Preparation Method

Preheat your oven to 325°F (165°C) and lightly grease a 9-inch springform pan to ensure easy release of the cheesecake.

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to form a uniform crust. Bake the crust for 8–10 minutes. Remove from the oven and set aside to cool completely while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed using a hand or stand mixer. Beat until the mixture is smooth and creamy, with no lumps remaining. Add the cornstarch and mix until fully incorporated.

Beat in the eggs one at a time, mixing on low speed after each addition to avoid overmixing. Gradually add the heavy cream and vanilla extract, mixing until the filling is smooth and well combined. Scrape down the sides of the bowl as needed to ensure all ingredients are fully blended.

Pour the cheesecake filling over the cooled crust in the prepared springform pan. Smooth the top with a spatula for an even layer. Place the springform pan on a baking sheet to catch any potential drips.

Bake the cheesecake in the preheated oven for 60–70 minutes, or until the edges are set and the center has a slight jiggle when gently shaken. Turn off the oven and crack the door slightly, allowing the cheesecake to cool gradually for 1 hour to prevent cracks from forming.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to ensure it sets completely.

While the cheesecake chills, prepare the chocolate ganache. In a microwave-safe bowl, heat the heavy cream until hot but not boiling (approximately 1 minute). Pour the hot cream over the chocolate chips and let it sit for 2–3 minutes to allow the chocolate to melt. Whisk the mixture until smooth and glossy.

Once the cheesecake is fully chilled, pour the chocolate ganache over the top, spreading it evenly with a spatula. Let the ganache set for about 10 minutes before slicing and serving.

Tips and Conclusion

For extra indulgence, garnish with whipped cream, fresh berries, or a sprinkle of chocolate shavings.

To prevent cracks in the cheesecake, ensure all ingredients are at room temperature before mixing and avoid overbeating the batter.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

This Boston Cream Pie Cheesecake is the perfect dessert for any celebration or simply to treat yourself. Each bite delivers a dreamy combination of creamy, rich, and chocolatey goodness. Share this masterpiece with friends and family, and don’t forget to check out more of our decadent dessert recipes for your next culinary adventure!