Boston Cream Pie Cheesecake

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Boston Cream Pie Cheesecake

⏱ Time & Yield

  • Prep: 35 minutes
  • Bake: 70–75 minutes
  • Chill: 6 hours (overnight best)
  • Serves: 12 slices

🧾 INGREDIENTS

🍪 Crust

  • 2 cups vanilla wafer crumbs (or graham crackers)
  • ½ cup unsalted butter, melted
  • 2 tbsp granulated sugar

🍮 Vanilla Custard Layer

  • 1½ cups whole milk
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 4 egg yolks
  • 3 tbsp cornstarch
  • 1½ tsp vanilla extract
  • Pinch of salt
  • 1 tbsp unsalted butter

🧀 Cheesecake Layer

  • 24 oz (680 g) cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup sour cream
  • 1 tbsp vanilla extract

🍫 Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 1 tbsp butter (for shine)

🥣 INSTRUCTIONS (VERY DETAILED)

🔹 STEP 1: PREP THE PAN

  1. Preheat oven to 160°C / 325°F.
  2. Line the bottom of a 9-inch springform pan with parchment.
  3. Wrap the outside of the pan with foil (for water bath).

🔹 STEP 2: MAKE THE CRUST

  1. Mix cookie crumbs, sugar, and melted butter.
  2. Press firmly into the bottom of the pan.
  3. Bake 10 minutes, then cool.

🔹 STEP 3: MAKE THE VANILLA CUSTARD

  1. Heat milk and cream until warm (not boiling).
  2. In a bowl, whisk sugar, egg yolks, cornstarch, and salt.
  3. Slowly pour warm milk into egg mixture while whisking.
  4. Return mixture to saucepan.
  5. Cook over medium heat, whisking constantly, until thick.
  6. Remove from heat. Stir in vanilla and butter.
  7. Cover with plastic wrap directly on surface and cool completely.

🔹 STEP 4: MAKE CHEESECAKE BATTER

  1. Beat cream cheese until smooth (2–3 minutes).
  2. Add sugar and mix well.
  3. Add eggs one at a time, mixing gently.
  4. Mix in sour cream and vanilla.
  5. Do not overmix.

🔹 STEP 5: ASSEMBLE & BAKE

  1. Pour cheesecake batter over cooled crust.
  2. Place springform pan in a roasting pan.
  3. Pour hot water halfway up the sides (water bath).
  4. Bake 65–70 minutes.
  5. Center should slightly jiggle.
  6. Turn oven off, crack door, cool 1 hour inside oven.

🔹 STEP 6: CHILL

  • Refrigerate cheesecake at least 4 hours, preferably overnight.

🔹 STEP 7: ADD CUSTARD LAYER

  1. Spread cooled vanilla custard evenly over chilled cheesecake.
  2. Refrigerate 30 minutes to set.

🔹 STEP 8: MAKE GANACHE

  1. Heat cream until steaming (not boiling).
  2. Pour over chocolate chips and butter.
  3. Let sit 2 minutes, then stir smooth.
  4. Pour ganache over custard layer.
  5. Chill 30–60 minutes until set.

🍽 SERVING

  • Slice with hot, clean knife
  • Serve cold for clean layers

⭐ PRO TIPS

  • Full-fat cream cheese only
  • Water bath prevents cracks
  • Custard must be fully cooled before spreading

🫙 STORAGE

  • Fridge: up to 5 days
  • Freezer: Cheesecake only (without custard/ganache)

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