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Boston Cream Pie Cheesecake

A decadent fusion dessert combining a moist vanilla cake base, creamy cheesecake filling, silky pastry cream layer, and rich chocolate ganache topping for a delicious twist on the classic Boston Cream Pie.

  • Total Time: 4 hours including chilling
  • Yield: 12 1x

Ingredients

Scale
  • 1/4 cup (56g) salted butter, room temperature
  • 1/2 cup (104g) sugar
  • 1/4 cup (58g) sour cream, room temperature
  • 1 tsp vanilla extract
  • 2 large egg whites, room temperature
  • 3/4 cups (98g) all purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 cup (60ml) milk, room temperature
  • 1 tbsp (15ml) water, room temperature
  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 3 large eggs, room temperature
  • 6 oz (169g) semi sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 9 oz (254g) semi-sweet chocolate chips
  • 9 tbsp (135ml) heavy whipping cream
  • 3 tbsp corn syrup
  • 3/4 tsp vanilla extract
  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup (240ml) milk
  • 1 tbsp (14g) salted butter

Instructions

  1. Preheat oven to 350°F (176°C). Prepare a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  2. Make the vanilla cake: Cream the butter and sugar together, add sour cream and vanilla. Whisk in egg whites.
  3. In separate bowl, sift flour and baking powder; add to batter alternating with milk and water. Pour into pan and bake until set.
  4. Prepare cheesecake filling: Beat cream cheese, sugar, and flour until smooth. Add sour cream, vanilla, then eggs one at a time, mixing gently.
  5. Pour cheesecake batter over baked cake layer and bake until edges are set but center slightly jiggly.
  6. Make chocolate ganache: Heat heavy cream, pour over chocolate chips, add corn syrup and vanilla, stir until smooth.
  7. Prepare pastry cream: Whisk egg yolks, sugar, and cornstarch; heat milk until steaming, temper egg mixture, and cook until thickened.
  8. Pour pastry cream to cool; once cheesecake is cooled, pipe ganache around edge and spoon pastry cream into center.
  9. Chill cheesecake thoroughly before serving to allow layers to set properly.

Notes

Use room temperature ingredients for smooth batter and filling. Chill cheesecake overnight for best slicing. You can substitute semi-sweet chocolate with dark chocolate for a richer ganache.

  • Author: Olivia Bennett
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 520
  • Sugar: 30g
  • Sodium: 350mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 140mg