Boston Cream Pie Cheesecake is the ultimate fusion of two beloved desserts: the classic Boston Cream Pie and rich, velvety cheesecake. This indulgent treat features a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a luscious chocolate ganache topping that perfectly mimics the flavors of the traditional Boston Cream Pie. The contrast between the light, custard-like cheesecake and the deep, glossy chocolate glaze makes every bite an irresistible combination of textures and flavors.
The process begins with a simple graham cracker crust that provides a sturdy base for the cheesecake. The filling is a silky mixture of cream cheese, sugar, eggs, and heavy cream, creating a texture that is rich yet light. After baking to perfection, the cheesecake is topped with a homemade chocolate ganache, adding a layer of decadence. Chilling the cheesecake allows all the flavors to meld together, making it an ideal make-ahead dessert for special occasions, dinner parties, or simply a treat for yourself.
Why You’ll Love This Recipe
• Decadent and Creamy: A rich cheesecake base with a silky-smooth texture.
• Classic Flavor Combination: The perfect balance of creamy vanilla and rich chocolate.
• Make-Ahead Friendly: Tastes even better after chilling overnight.
Ingredients
Crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup unsalted butter, melted
Cheesecake Filling:
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup heavy cream
• ¼ cup all-purpose flour
• ½ cup milk
Chocolate Ganache:
• ½ cup semi-sweet chocolate chips
• ¼ cup heavy cream
Instructions
Step 1: Prepare the Oven and Pan
1. Preheat your oven to 325°F (163°C).
2. Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
Step 2: Make the Crust
1. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.
2. Press the mixture evenly into the bottom of the prepared springform pan.
3. Place in the refrigerator while preparing the filling.
Step 3: Prepare the Cheesecake Batter
1. In a large bowl, beat the cream cheese on medium speed until smooth and creamy.
2. Add the sugar and vanilla extract, mixing until fully incorporated.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the heavy cream and flour until the batter is smooth and lump-free.
5. Slowly add the milk, mixing just until combined.
Step 4: Bake the Cheesecake
1. Pour the cheesecake batter over the prepared crust.
2. Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is set but slightly jiggly.
3. Turn off the oven and let the cheesecake sit inside with the door slightly open for 10 minutes to prevent cracking.
Step 5: Cool the Cheesecake
1. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
2. Let it cool at room temperature for 30 minutes before refrigerating.
Step 6: Prepare the Chocolate Ganache
1. Heat ¼ cup of heavy cream in a small saucepan over low heat until it begins to simmer.
2. Remove from heat and add the chocolate chips, stirring until smooth and glossy.
Step 7: Assemble and Chill
1. Pour the chocolate ganache over the cooled cheesecake, spreading it evenly.
2. Refrigerate for at least 4 hours, or overnight, before serving.
Tips
• Prevent Cracks: Bake the cheesecake in a water bath by placing the springform pan inside a larger pan filled with hot water.
• Use High-Quality Chocolate: The better the chocolate, the richer the ganache will taste.
• Chill for the Best Texture: Refrigerating overnight enhances the flavors and makes slicing easier.
Storage
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze slices individually wrapped for up to 3 months; thaw overnight in the fridge before serving.
