Boston Cream Pie Cheesecake Recipe

Boston Cream Pie Cheesecake is an innovative twist on the classic Boston cream pie, combining the creamy richness of cheesecake with the indulgent flavors of vanilla custard and chocolate glaze. Known for its combination of textures and flavors, this dessert consists of a buttery graham cracker crust, a creamy cheesecake filling, a layer of vanilla custard, and is topped off with a decadent chocolate glaze.

The dessert pays homage to the classic Boston cream pie, which was originally invented in the late 19th century at the Omni Parker House Hotel in Boston. However, instead of the traditional sponge cake layers, this recipe brings together the comforting richness of cheesecake, making it an irresistible treat for any occasion.

Step-by-Step Recipe Instructions

This section will walk you through the entire process of making your Boston Cream Pie Cheesecake. We’ll break down the steps clearly so that you can follow them with ease.

Step 1: Preparing the Crust

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C).
2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.
3. Press the Crust into a Springform Pan: Press the mixture evenly into the bottom of a greased 9-inch springform pan. Use the back of a spoon to press the crumbs down firmly.
4. Bake the Crust: Bake the crust for about 10 minutes until golden brown. Remove from the oven and set aside to cool.

Step 2: Preparing the Cheesecake Filling

1. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
2. Add Sugar and Vanilla: Add the granulated sugar and vanilla extract to the cream cheese mixture. Beat until smooth.
3. Add Eggs: Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well-mixed.
4. Add Sour Cream and Heavy Cream: Mix in the sour cream and heavy cream until smooth. The batter should be thick but creamy.
5. Pour the Cheesecake Filling Over the Crust: Pour the cream cheese mixture into the cooled graham cracker crust. Use a spatula to smooth the top evenly.
6. Bake the Cheesecake: Bake for 55-60 minutes, or until the center is slightly jiggly but set. Turn off the oven and leave the cheesecake inside for another hour to cool slowly.
7. Cool and Refrigerate: After an hour, remove the cheesecake from the oven. Let it cool completely at room temperature, then refrigerate it for at least 4 hours, or overnight, to set.

Step 3: Preparing the Vanilla Custard Layer

1. Whisk the Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture becomes light and creamy.
2. Heat the Milk: In a saucepan, heat the milk over medium heat until it begins to simmer. Do not let it boil.
3. Temper the Eggs: Gradually pour a small amount of hot milk into the egg mixture while whisking continuously. Slowly add the rest of the milk, continuing to whisk, to avoid cooking the eggs.
4. Cook the Custard: Pour the egg and milk mixture back into the saucepan and cook over medium-low heat, whisking constantly until the mixture thickens. This should take about 5-7 minutes.
5. Finish the Custard: Once thickened, remove the custard from heat and stir in the vanilla extract and a pinch of salt. Let the custard cool to room temperature.

Step 4: Assembling the Cheesecake

1. Layer the Custard: Once the cheesecake has fully chilled, spread a layer of the vanilla custard evenly over the cheesecake filling.
2. Chill Again: Place the cheesecake back in the refrigerator to allow the custard layer to set, about 30 minutes.

Step 5: Preparing the Chocolate Glaze

1. Melt the Chocolate: In a heatproof bowl, combine the dark chocolate, heavy cream, and butter. Melt the mixture in the microwave in 20-second intervals, stirring in between, until completely smooth.
2. Add Vanilla: Stir in the vanilla extract for added flavor.

Step 6: Adding the Chocolate Glaze

1. Pour the Glaze: Once the custard has set, pour the chocolate glaze evenly over the cheesecake. Allow the glaze to drip down the sides for an attractive finish.
2. Chill Again: Return the cheesecake to the refrigerator for at least an hour to allow the glaze to set.

Step 7: Serve

Once fully set, slice and serve your Boston Cream Pie Cheesecake. Enjoy the combination of creamy cheesecake, smooth custard, and rich chocolate glaze!

Tips for the Perfect Cheesecake

1. Room Temperature Ingredients

Always use room-temperature cream cheese and eggs when making the filling to ensure smooth and creamy results. Cold ingredients can cause lumps and uneven texture.

2. Don’t Overmix the Cheesecake Filling

Overmixing the cheesecake batter can incorporate too much air, leading to cracks during baking. Mix just until smooth.

3. Use a Water Bath for Even Baking

If you want to avoid cracks and help the cheesecake cook more evenly, consider using a water bath. Place the springform pan in a larger pan and fill it with hot water until it reaches halfway up the sides of the cheesecake pan. This helps the cheesecake bake gently and prevents drying out.

Common Mistakes and How to Avoid Them

1. Cracks in the Cheesecake

• Cause: Overbaking or cooling the cheesecake too quickly.
• Solution: Bake until the center is slightly jiggly, and allow the cheesecake to cool gradually in the oven before removing it.

2. Runny Custard

• Cause: Underheating the custard or not thickening it enough.
• Solution: Make sure to cook the custard until it reaches a pudding-like consistency. Stir constantly while heating.

Variations of Boston Cream Pie Cheesecake

1. Mini Cheesecakes

Make individual-sized cheesecakes by using a muffin tin or mini springform pans. These make perfect single-serving portions for parties or gatherings.

2. Fruit-Topped Cheesecake

Top your cheesecake with fresh berries, caramelized fruits, or even a drizzle of raspberry sauce for an added layer of flavor.

Serving Suggestions and Pairings

• Serve with a cup of coffee or espresso for a delightful contrast.
• Pair with a glass of sweet dessert wine or port to complement the richness of the cheesecake.

Can I use a pre-made crust for this cheesecake?

Yes! If you’re short on time, you can use a pre-made graham cracker crust. However, homemade crust will give the best texture and flavor.

Conclusion

The Boston Cream Pie Cheesecake is a perfect blend of flavors, offering a rich and indulgent dessert that’s sure to impress at any occasion. With a creamy cheesecake base, decadent custard filling, and a silky chocolate glaze, it’s an irresistible treat for any dessert lover. Whether you’re a seasoned baker or a beginner, this recipe will guide you every step of the way. Enjoy your delicious creation!

Yield: 10

Boston Cream Pie Cheesecake Recipe

Print

Boston Cream Pie Cheesecake is an innovative twist on the classic Boston cream pie, combining the creamy richness of cheesecake with the indulgent flavors of vanilla custard and chocolate glaze. Known for its combination of textures and flavors, this dessert consists of a buttery graham cracker crust, a creamy cheesecake filling, a layer of vanilla custard, and is topped off with a decadent chocolate glaze.

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup butter, melted
• For the Cheesecake Filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• For the Pastry Cream Layer:
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 large egg
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• For the Chocolate Ganache:
• 4 oz semisweet or bittersweet chocolate, chopped
• 1/4 cup heavy cream
• 1 tablespoon butter

Instructions

1. Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Stir until combined.
• Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

2. Prepare the Cheesecake:

• In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy (about 2-3 minutes).
• Add the vanilla extract, eggs (one at a time), sour cream, and heavy cream. Mix until smooth and well-combined.
• Pour the cheesecake mixture over the cooled crust and smooth out the top.
• Bake for 50-60 minutes, or until the center is just slightly jiggly (it will set as it cools).
• Let the cheesecake cool in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours (or overnight) until fully chilled.

3. Prepare the Pastry Cream:

• In a saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until it begins to simmer (do not boil).
• In a separate bowl, whisk together the egg, cornstarch, and vanilla extract until smooth.
• Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
• Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens (about 2-3 minutes). Remove from heat and stir in the butter until smooth.
• Transfer the pastry cream to a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming), and refrigerate until cooled.

4. Assemble the Cheesecake:

• Once the cheesecake has chilled, spread a layer of cooled pastry cream over the top of the cheesecake, smoothing it out evenly.
• Refrigerate the cheesecake again while you prepare the ganache.

5. Prepare the Chocolate Ganache:

• In a small saucepan, heat the heavy cream until it just begins to simmer.
• Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Stir in the butter until melted and smooth.
• Let the ganache cool for a few minutes before pouring it over the pastry cream layer.

6. Finish and Chill:

• Pour the ganache over the pastry cream layer and smooth it out evenly. Let it set for 10-15 minutes at room temperature.
• Refrigerate for at least 1 hour to set the ganache before serving.

7. Serve:

• Once the ganache has set, remove the cheesecake from the springform pan and transfer to a serving platter.
• Slice and enjoy!

Notes

• Make-Ahead: This cheesecake needs time to chill, so make it a day in advance for the best results. The flavors will meld together beautifully after an overnight rest.
• Topping Variations: You can add fresh berries, whipped cream, or even a drizzle of caramel sauce on top for extra flair.
• Texture: The pastry cream gives this cheesecake a delicious, custardy layer that makes it even more decadent. Don’t skip this step—it’s what makes it a true Boston Cream Pie cheesecake!