Boston Cream Pie Cheesecake

Boston Cream Pie Cheesecake

A rich, creamy cheesecake layered with silky vanilla custard and topped with glossy chocolate ganache—inspired by the classic Boston Cream Pie.

Ingredients

Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

Cheesecake Filling

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream

Vanilla Custard Layer

• 1 cup whole milk
• ½ cup heavy cream
• ⅓ cup granulated sugar
• 3 egg yolks
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt

Chocolate Ganache Topping

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Instructions

1. Make the Crust

1. Preheat oven to 325°F (165°C).
2. Mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press firmly into the bottom of a greased 9-inch springform pan.
4. Bake for 10 minutes, then let cool.

2. Prepare the Cheesecake

1. Beat cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing well after each.
3. Mix in vanilla extract and heavy cream.
4. Pour over cooled crust.
5. Bake for 55–65 minutes, until center is slightly jiggly.
6. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
7. Refrigerate at least 4 hours or overnight.

3. Make the Vanilla Custard

1. In a saucepan, heat milk and cream until warm (not boiling).
2. Whisk sugar, egg yolks, cornstarch, and salt in a bowl.
3. Slowly pour warm milk into egg mixture while whisking.
4. Return mixture to saucepan and cook over medium heat until thick.
5. Remove from heat, stir in vanilla.
6. Cool completely, then spread evenly over chilled cheesecake.

4. Chocolate Ganache

1. Heat heavy cream until just steaming.
2. Pour over chocolate chips and let sit 2 minutes.
3. Stir until smooth.
4. Pour ganache over custard layer.

Chill & Serve

• Refrigerate for 2–3 hours until set.
• Slice with a warm knife for clean cuts.

Serving Tips

• Garnish with whipped cream or chocolate shavings
• Best served well chilled
• Keeps refrigerated up to 4 days