Boston Cream Pie Cheesecake
This Boston Cream Pie Cheesecake combines the flavors of a classic dessert with a creamy cheesecake texture.
Equipment
- Springform pan
- Mixing bowls
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup melted unsalted butter
- ¼ cup granulated sugar
- Pinch salt
For the Cheesecake Layer
- 24 oz cream cheese room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 cup sour cream
- 2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ¼ teaspoon salt
For the Pastry Cream
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoon unsalted butter
- 2 teaspoon vanilla extract
- Pinch salt
For the Ganache Topping
- 1 cup semi-sweet chocolate chips or chopped chocolate
- ½ cup heavy cream
- 1 tablespoon butter optional for shine
Instructions
- Preheat your oven to 325°F (160°C). Prepare your crust of choice and press it into the bottom of a springform pan.
- In a mixing bowl, beat together the cream cheese and sugar until smooth. Add in the eggs, one at a time, followed by sour cream, vanilla extract, cornstarch, and salt. Mix until well combined.
- Pour the cheesecake batter over the crust and bake for about 60 minutes, or until the center is set. Let it cool before refrigerating.
- For the pastry cream, heat milk and sugar in a saucepan. In another bowl, whisk cornstarch and egg yolks. Gradually add hot milk to the yolk mixture, then return it to the saucepan and cook until thickened. Stir in butter, vanilla, and salt.
- Spread the pastry cream over the cooled cheesecake layer and refrigerate until set.
- For the ganache, heat heavy cream until just boiling, then pour over chocolate. Let sit for a few minutes, then stir until smooth. Add butter if desired.
- Pour the ganache over the pastry cream layer and refrigerate until ready to serve.
Notes
You can use either the graham cracker crust or vanilla wafer crust based on your preference. Both provide a delicious base.