Boston Cream Pie Cheesecake

Boston Cream Pie Cheesecake layers a buttery graham cracker crust, silky vanilla cheesecake, and glossy chocolate ganache for a dessert that tastes like a cross between classic Boston cream pie and rich New York–style cheesecake. The slice in your photo shows exactly that: thick creamy filling, a sturdy crumb crust, and a generous cap of shiny chocolate, making it ideal for birthdays, holidays, or any time you want a show‑stopping make‑ahead dessert.​

Ingredients

For the crust

• 2 cups graham cracker crumbs
• 1/2 cup (115 g) unsalted butter, melted
• 1/4 cup granulated sugar​

For the cheesecake filling

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all‑purpose flour
• 1 cup sour cream, at room temperature
• 1 tablespoon vanilla extract
• 3 large eggs, at room temperature​

For the chocolate ganache topping

• 3/4 cup heavy cream
• 6 oz (170 g) semisweet chocolate, finely chopped or chips
• 1 teaspoon vanilla extract (optional)​​

Some Boston Cream Pie cheesecake versions also include a thin pastry‑cream or vanilla‑pudding layer between the cheesecake and ganache; if you like that idea, you can spread a cooled layer of pastry cream over the chilled cheesecake before adding the chocolate.​

How to Make the Crust

Start by building a firm, flavorful foundation that can support the weight of the cheesecake and ganache.

1. Heat the oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened and the texture resembles wet sand.​
3. Press the mixture firmly into the bottom and slightly up the sides of a 9‑inch springform pan, using the bottom of a measuring cup to compact it.
4. Bake the crust for 8–10 minutes, just until lightly fragrant and set. Let it cool slightly while you prepare the filling.​

Pre‑baking the crust helps it crisp up so it doesn’t go soggy under the creamy filling and gives it that toasty, buttery flavor that balances the rich cheesecake.​

How to Make the Cheesecake Layer

This cheesecake layer is smooth and velvety with a gentle vanilla flavor that echoes the custard in a traditional Boston cream pie.​

1. Lower the oven temperature to 300°F (150°C).
2. In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps.
3. Add the sugar and flour and beat again until well combined and fluffy, scraping down the bowl as needed.​
4. Blend in the sour cream and vanilla until the mixture is glossy and uniform. Sour cream adds tang and keeps the texture luscious rather than dense.​
5. Add the eggs one at a time on low speed, mixing just until incorporated after each; avoid over‑beating at this stage to prevent extra air bubbles, which can lead to cracks.​
6. Pour the batter over the pre‑baked crust and smooth the top.

Many bakers place the springform pan on a rimmed baking sheet and bake without a full water bath, but setting a pan of hot water on a lower rack can help keep the oven humid and reduce cracking.​

Baking and Cooling the Cheesecake

1. Bake the cheesecake at 300°F for about 45–55 minutes, until the edges are set but the center still has a slight wobble when you gently jiggle the pan.​
2. Turn off the oven, crack the door, and let the cheesecake sit inside for about 30 minutes. This gradual cooling helps prevent dramatic temperature changes that can cause the top to split.​
3. Remove the pan from the oven and run a thin knife around the inside edge to loosen the cheesecake from the sides of the pan.
4. Cool to room temperature, then cover and chill in the refrigerator for at least 4 hours, preferably overnight, until completely firm.​

Thorough chilling not only sets the texture but also allows the flavors to develop, so the finished dessert slices cleanly and tastes richer.​

Making the Chocolate Ganache

The topping is a simple but luxurious chocolate ganache that echoes the glossy chocolate layer on classic Boston cream pie.​​

1. Place the chopped semisweet chocolate in a heat‑safe bowl.
2. In a small saucepan, heat the heavy cream just until it begins to simmer around the edges.
3. Pour the hot cream over the chocolate and let it sit undisturbed for 3–4 minutes, then add the vanilla if using.
4. Whisk gently from the center outward until the mixture is completely smooth and shiny.​​
5. Allow the ganache to cool to a pourable but slightly thickened consistency; if it’s too hot, it will run off the cheesecake, but if it’s too cool, it won’t spread smoothly.​

Ganache made with equal parts cream and chocolate by weight gives a soft, sliceable layer that stays glossy when chilled, which is ideal for this style of cheesecake.​​

Assembling the Boston Cream Pie Cheesecake

1. Once the cheesecake is fully chilled and set, release the springform pan ring and transfer the cheesecake to a serving plate, keeping the crust intact.
2. If you are adding a pastry‑cream or thick vanilla‑pudding layer for a more literal Boston cream effect, spread a thin, fully cooled layer over the top of the cheesecake now.​
3. Pour the cooled ganache over the center of the cheesecake, letting it flow outward; use an offset spatula to nudge it toward the edges so it forms an even, glossy blanket, as in your photo.​​
4. Return the cheesecake to the refrigerator for 30–60 minutes to let the ganache firm slightly before slicing.

For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts; this minimizes drag through the ganache and filling.​

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