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Irresistible Boston Cream Pie Cheesecake

A decadent layered dessert combining vanilla cake, creamy vanilla cheesecake, chocolate ganache, and pastry cream for an upgraded Boston Cream Pie experience.

  • Total Time: 5 hours (including chilling time)
  • 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
  • 6 oz (169g) semi sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 1/2 tsp vanilla extract
  • 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
  • 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
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Make the vanilla cake: Cream butter and sugar until light and fluffy. Add sour cream, vanilla extract, and egg whites; mix well.
  3. In a separate bowl, whisk flour and baking powder. Gradually add to wet ingredients alternating with milk and water, mixing until smooth.
  4. Pour batter into prepared pan and bake until a toothpick inserted comes out clean, about 10-15 minutes. Let cool.
  5. Prepare cheesecake filling: Melt semi-sweet chocolate with heavy cream and vanilla extract until smooth; set aside.
  6. Beat cream cheese and sugar until smooth. Add flour, sour cream, vanilla extract, and eggs; mix well.
  7. Fold in the melted chocolate mixture until combined.
  8. Pour cheesecake filling over cooled cake layer and bake for 40-45 minutes or until center is almost set. Cool completely.
  9. Make chocolate ganache topping: Heat heavy cream, corn syrup, and vanilla extract until simmering. Pour over chocolate chips and stir until smooth.
  10. Spread ganache over cooled cheesecake.
  11. Prepare pastry cream topping: Whisk egg yolks, sugar, and cornstarch until smooth.
  12. Heat milk until just boiling, then slowly whisk into egg mixture to temper.
  13. Return mixture to heat and cook, stirring constantly until thickened. Remove from heat and stir in butter and vanilla extract.
  14. Cool pastry cream and spread over ganache layer.
  15. Refrigerate cheesecake for several hours or overnight before serving.

Notes

For best results, ensure all dairy ingredients are at room temperature before mixing. Allow the cheesecake to chill thoroughly to set layers properly. The pastry cream adds a classic Boston Cream Pie flavor and texture contrast.

  • Author: Sophie Lane
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 520
  • Sugar: 30g
  • Sodium: 320mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 150mg