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Boston Cream Pie Cheesecake

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Boston Cream Pie Cheesecake is a luxurious dessert combining the elegance of cheesecake with the nostalgic layers of Boston cream pie. It features a sponge cake base, a creamy vanilla cheesecake layer, smooth pastry cream, and rich chocolate ganache.

Ingredients

  • For the sponge cake base:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup whole milk (warmed)
  • 1 teaspoon vanilla extract
  • For the cheesecake filling:
  • 24 oz (3 packages) cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • For the pastry cream:
  • 4 egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • For the chocolate ganache:
  • 1 cup semi-sweet chocolate chips or chopped chocolate
  • 1/2 cup heavy cream
  • 1 tablespoon butter (optional, for shine)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Make the sponge cake base: Beat eggs and sugar until thick and pale. Fold in sifted flour, baking powder, and salt. Gently mix in warm milk and vanilla. Pour into the pan and bake for 15–18 minutes. Let cool.
  3. Prepare cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla. Pour over the cooled sponge cake. Bake in a water bath at 325°F for 50–60 minutes until just set. Chill completely.
  4. Make the pastry cream: Whisk yolks, sugar, and cornstarch in a saucepan. Gradually whisk in milk and cook over medium heat until thick. Stir in butter and vanilla. Let cool, then chill.
  5. Spread chilled pastry cream over the cheesecake layer and smooth evenly.
  6. Make ganache: Heat cream until simmering and pour over chocolate. Let sit 1 minute, then stir until smooth. Stir in butter if using. Let cool slightly, then pour over pastry cream and spread gently.
  7. Refrigerate the entire cheesecake for at least 4 hours or overnight before slicing and serving.

Notes

  • Substitute graham cracker crust for the sponge cake for a quicker base.
  • Add espresso powder to ganache for a mocha version.
  • Use store-bought pastry cream in a pinch.
  • Freeze cheesecake without ganache; top after thawing for best texture.

Nutrition

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