Heavenly Boston Cream Pie Cheesecake
If you love the classic Boston cream pie but want to try something new, the Heavenly Boston Cream Pie Cheesecake is perfect for you. This dessert combines the creamy richness of cheesecake with the delightful chocolate ganache and sweet pastry cream layers, creating a treat that is both indulgent and satisfying.
Why Make This Recipe
You should make this cheesecake because it’s a showstopper for any occasion, from birthdays to family gatherings. The combination of flavors—creamy cheesecake, sweet pastry cream, and rich chocolate ganache—will impress your friends and family. Plus, it looks beautiful when served, making it a perfect centerpiece for your dessert table.
How to Make Heavenly Boston Cream Pie Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Directions:
Prepare the Crust:
Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let it cool.Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Add the heavy cream and cornstarch, blending until creamy. Pour this filling over the cooled crust and bake for 55-60 minutes or until the center is set. Let it cool before refrigerating for at least 4 hours.Prepare the Pastry Cream:
Heat the milk in a saucepan over medium heat. In another bowl, whisk together the egg yolks, sugar, and cornstarch. Gradually add the warm milk to the egg mixture while whisking continuously. Return this mixture to the saucepan and cook until it thickens. Remove from heat, then stir in vanilla and butter. Let it cool before spreading evenly over the chilled cheesecake.Make the Ganache:
Heat the heavy cream in a saucepan until it simmers. Pour the hot cream over the chocolate chips and stir until smooth and glossy. Add vanilla extract and let it cool slightly. Pour the ganache over the pastry cream layer, spreading it evenly. Refrigerate for at least 2 hours before serving.
How to Serve Heavenly Boston Cream Pie Cheesecake
Serve the cheesecake chilled. You can slice it into wedges and garnish it with whipped cream or chocolate shavings for an extra special touch. It also pairs wonderfully with a cup of coffee or tea.
How to Store Heavenly Boston Cream Pie Cheesecake
Store any leftover cheesecake in the refrigerator. Make sure to cover it well with plastic wrap or aluminum foil to keep it fresh. It is best enjoyed within 3-5 days.
Tips to Make Heavenly Boston Cream Pie Cheesecake
- Ensure that your cream cheese is softened to room temperature for a smooth filling.
- Don’t skip cooling the layers separately—they set better that way.
- You can use a store-bought chocolate sauce if you want to save time on the ganache.
Variation
If you want to change things up, try adding a layer of fresh fruit on top of the ganache, like strawberries or raspberries. You can also switch the chocolate ganache for caramel sauce for a different flavor profile.
FAQs
1. Can I use a different type of crust?
Yes, you can use Oreo cookie crumbs or nut-based crusts if you prefer a different flavor.
2. Is it okay to make this cheesecake a day in advance?
Absolutely! In fact, making it a day ahead can improve the flavors as they have more time to meld.
3. Can I freeze Heavenly Boston Cream Pie Cheesecake?
Yes, you can freeze it. However, the texture may change slightly after thawing. Wrap it well and store it in an airtight container for up to a month.