Heavenly Boston Cream Pie Cheesecake
Savor the luxurious layers of this Boston Cream Pie Cheesecake! A buttery graham cracker crust, creamy cheesecake filling, silky custard, and glossy chocolate ganache come together in this irresistible dessert. Perfect for any occasion, it’s a guaranteed crowd-pleaser!
Equipment
- Springform pan
- Mixing bowls
- Hand or stand mixer
- Whisk
- Saucepan
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 24 oz 3 blocks cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup heavy cream
- For the Custard:
- 2 cups whole milk
- 1/3 cup granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 2 tsp vanilla extract
For the Ganache:
- 8 oz semi-sweet chocolate finely chopped
- 1 cup heavy cream
Instructions
Prepare the Crust:
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
- Press the mixture evenly into the bottom of a springform pan to form the crust.
- Refrigerate while you prepare the cheesecake filling.
Make the Cheesecake Filling:
- Using a hand mixer or stand mixer, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing gently after each addition.
- Stir in the vanilla extract and heavy cream until just combined.
- Pour the filling over the prepared crust.
- Bake in a preheated oven at 325°F (160°C) for 55-60 minutes. Allow the cheesecake to cool completely before proceeding.
Prepare the Custard:
- Heat the milk in a saucepan over medium heat until steaming, but not boiling.
- In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth.
- Gradually pour the hot milk into the yolk mixture while whisking continuously to temper the eggs.
- Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla extract, and let the custard cool completely.
Make the Ganache:
- Heat the heavy cream in a saucepan or microwave until steaming.
- Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
- Stir until the chocolate is fully melted and the ganache is smooth and glossy.
Assemble the Cheesecake:
- Spread the cooled custard evenly over the cheesecake.
- Pour the ganache over the custard, spreading it out to cover the top completely.
- Refrigerate the assembled cheesecake for at least 4 hours, or preferably overnight, before serving.
Notes
- Ensure all ingredients are at room temperature for the smoothest cheesecake texture.
- Avoid overmixing the filling to prevent cracks during baking.
- To prevent cracks, bake the cheesecake with a water bath or place a pan of water on the oven’s lower rack for added moisture.