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
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
For the Pastry Cream Layer:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Let cool while preparing the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until fully combined. Pour the filling over the cooled crust and smooth the top.
Step 3: Bake the Cheesecake
Bake the cheesecake for 45–50 minutes, or until the center is just set and slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then refrigerate for at least 4 hours or overnight.
Step 4: Make the Pastry Cream
In a medium saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour half of the hot milk into the egg mixture while whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, whisking continuously, until thickened. Remove from heat and stir in the vanilla extract. Cool to room temperature, then spread evenly over the chilled cheesecake.
Step 5: Prepare the Chocolate Ganache
In a microwave-safe bowl, heat the heavy cream until hot but not boiling. Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly, then pour over the pastry cream layer, spreading evenly.
Step 6: Chill and Serve
Refrigerate the cheesecake for at least 1 hour to allow the layers to set. Remove from the springform pan and slice to serve. Garnish with whipped cream or chocolate shavings if desired.
Description
Heavenly Boston Cream Pie Cheesecake combines the best of two classic desserts: rich, creamy cheesecake and the luscious flavors of Boston cream pie. With its layers of graham cracker crust, creamy filling, silky pastry cream, and decadent ganache, this dessert is a showstopper.
Nutritional Information (Per serving, based on 12 servings)
- Calories: 450
- Protein: 7g
- Carbohydrates: 36g
- Fat: 31g
- Fiber: 2g
Tips
Make sure all ingredients are at room temperature for a smoother filling.
Use a water bath during baking to prevent cracks in the cheesecake.
Let the cheesecake cool completely before adding the pastry cream and ganache layers.
Conclusion
This Heavenly Boston Cream Pie Cheesecake is a decadent, layered dessert that will impress everyone at your table. Perfect for special occasions or just because, this recipe is worth the effort. Try it today for an unforgettable treat!