🍰 Boston Cream Pie Cheesecake

A decadent dessert that combines the rich creaminess of cheesecake with the classic flavors of Boston Cream Pie—featuring a moist vanilla cake base, silky cheesecake filling, smooth pastry cream, and a glossy chocolate ganache topping.

Ingredients

For the Vanilla Cake Base

• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup (60ml) whole milk

For the Cheesecake Layer

• 24 oz (680g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) sour cream

For the Pastry Cream

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• 4 large egg yolks
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Chocolate Ganache

• 1 cup (170g) semi-sweet chocolate chips
• ½ cup (120ml) heavy cream

Instructions

1. Prepare the Cake Base

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch (23cm) springform pan.
2. Whisk together flour, baking powder, and salt.
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
5. Alternately add dry ingredients and milk, beginning and ending with dry ingredients.
6. Spread batter evenly in the prepared pan.
7. Bake 18–22 minutes, until a toothpick comes out clean. Let cool completely.

2. Make the Cheesecake Layer

1. Reduce oven temperature to 325°F (160°C).
2. Beat cream cheese and sugar until smooth.
3. Add eggs one at a time, mixing gently.
4. Mix in vanilla and sour cream until just combined.
5. Pour over cooled cake base.
6. Bake 50–60 minutes, until center is slightly set but still jiggly.
7. Turn off oven, crack door open, and cool inside 1 hour.
8. Refrigerate at least 4 hours or overnight.

3. Prepare the Pastry Cream

1. Heat milk until steaming (do not boil).
2. Whisk sugar, egg yolks, and cornstarch until smooth.
3. Slowly pour warm milk into egg mixture while whisking.
4. Return to saucepan and cook, stirring constantly, until thickened.
5. Remove from heat, stir in vanilla and butter.
6. Cover with plastic wrap touching the surface; refrigerate until chilled.

4. Make the Ganache

1. Heat heavy cream until just simmering.
2. Pour over chocolate chips; let sit 2–3 minutes.
3. Stir until smooth and glossy. Cool slightly.

5. Assemble the Cheesecake

1. Spread chilled pastry cream evenly over cheesecake.
2. Pour ganache over top and smooth with spatula.
3. Refrigerate at least 1 hour before slicing.

Storage

Store covered in the refrigerator for up to 4 days.