Boston Cream Pie Cheesecake

Ingredients

Graham cracker crust

• 2 cups graham cracker crumbs
• 1/2 cup melted unsalted butter
• 1/4 cup granulated sugar
• Pinch of salt

Vanilla wafer or cookie crust (alternative)

• 2 cups crushed vanilla wafers or butter cookies
• 1/2 cup melted unsalted butter
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract (optional)

Cheesecake layer

• 24 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

Pastry cream (custard layer)

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• Pinch of salt

Ganache topping

• 1 cup semi‑sweet chocolate chips or chopped chocolate
• 1/2 cup heavy cream
• 1 tablespoon butter (optional, for shine)

Step‑by‑step instructions

Step 1: Prepare the crust

1. Preheat oven to 325°F (163°C). Line the bottom of a 9‑inch springform pan with parchment paper.
2. In a bowl, mix graham cracker crumbs (or vanilla wafer crumbs), sugar, and salt.
3. Add melted butter (and vanilla if using the cookie crust) and mix until the texture resembles damp sand.​
4. Press the crumb mixture evenly into the bottom of the springform pan using your fingers or a flat‑bottomed cup.
5. Bake for 8–10 minutes until lightly set, then allow to cool while you prepare the cheesecake filling.​

Step 2: Make the cheesecake batter

1. In a large bowl, beat the room‑temperature cream cheese until completely smooth and fluffy, scraping the bowl as needed.
2. Blend in the sugar and mix until creamy and no lumps remain.
3. Add sour cream, salt, and vanilla; mix just until incorporated.
4. Add cornstarch and mix until combined.
5. Add eggs one at a time on low speed, blending just until each egg is incorporated; avoid overmixing to keep excess air out of the batter.​

Using room‑temperature cream cheese and gentle mixing after adding eggs is a key strategy for smooth cheesecake and fewer cracks.​

Step 3: Bake the cheesecake (with water bath)

1. Pour the cheesecake batter over the cooled crust and smooth the surface.
2. Wrap the outside of the springform pan tightly in heavy‑duty aluminum foil (or place it in an oven bag) to protect it from water leaks.
3. Set the wrapped pan inside a larger roasting pan.
4. Pour hot water into the outer pan until it comes about halfway up the sides of the springform pan—this is your water bath.​
5. Bake on the center rack at 325°F for about 50–60 minutes, until the edges are set and the center still jiggles slightly when gently nudged.​

A water bath (bain‑marie) helps regulate temperature and humidity so the cheesecake bakes gently and is less likely to crack.​

Step 4: Cool the cheesecake properly

1. Turn off the oven and crack the door open slightly.
2. Let the cheesecake rest inside the oven for 1 hour; this gradual cooling reduces the risk of cracks from sudden temperature changes.​
3. Remove from the oven and water bath, then let stand at room temperature for another hour.
4. Refrigerate for 4–6 hours or overnight until completely chilled and firm.

Most baked cheesecakes benefit from a long chill to fully set and develop flavor.​

Step 5: Make the pastry cream (custard layer)

1. Heat the milk in a saucepan over medium heat until just warm but not boiling.
2. In a bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale.
3. Gradually whisk the warm milk into the egg mixture to temper the eggs, whisking constantly so they don’t scramble.​
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 3–5 minutes.
5. Remove from heat and whisk in butter and vanilla until smooth.
6. Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin forming, and chill for about 1 hour until cold.​

This custard is similar to the pastry cream used in classic Boston cream pie.​

Step 6: Add the pastry cream layer

1. Once both the cheesecake and pastry cream are fully chilled, remove the springform pan from the fridge.
2. Spread the pastry cream evenly over the cold, firm cheesecake using a spatula to create a smooth, even layer.
3. Refrigerate again while you prepare the ganache.

Letting each layer chill fully before adding the next helps keep them distinct and prevents sliding or mixing.​

Step 7: Make the ganache and finish

1. Heat the heavy cream in a small saucepan or microwave until steaming but not boiling.
2. Place chocolate chips or chopped chocolate in a heatproof bowl.
3. Pour the hot cream over the chocolate and let stand for 1 minute.
4. Stir gently until the mixture is fully melted, smooth, and glossy; stir in butter if you want extra shine.​
5. Allow ganache to cool for 5–10 minutes so it thickens slightly but is still pourable.
6. Pour ganache over the chilled pastry cream layer.
7. Gently tilt and rotate the cheesecake to spread the chocolate evenly across the top, letting it naturally level.
8. Refrigerate for 30–45 minutes, or until the ganache is fully set.

Step 8: Slice and serve

1. Run a thin knife around the edge of the pan before releasing the springform sides.
2. For clean slices, dip a sharp knife in hot water, wipe it dry, and cut; wipe and re‑warm between cuts.​
3. Serve slices chilled so the layers stay neat and the ganache holds its sheen.