If you love the luscious layers of Boston Cream Pie and the indulgent creaminess of a New York-style cheesecake, then you’re about to meet your new favorite dessert: the Boston Cream Pie Cheesecake. This elegant treat marries two classic desserts into one stunning creation—perfect for special occasions, celebrations, or when you simply want to wow your guests.
With a graham cracker crust, rich chocolate ganache base, velvety cheesecake, silky pastry cream, and a glossy chocolate ganache topping—every bite is pure bliss. Let’s bake up some elegance.
Drawing from your love for rich, layered desserts (like the Peanut Butter Brownies, and Irresistibly Gooey Caramel Cookies) and creamy textures (like the Creamy Chocolate Chip Cheesecake Cookies ), this cheesecake is a must-try. Let’s dive into this decadent delight!
Table of Contents
Why You’ll Love This Recipe
- Elegant Presentation: Layers of ganache, pastry cream, and cheesecake.
- Flavor Fusion: Combines the best elements of Boston Cream Pie and cheesecake.
- Perfect for Celebrations: A show-stopping dessert for holidays, birthdays, and more.
- Texture Galore: Creamy, smooth, and rich with every forkful.
- Make-Ahead Friendly: Best chilled overnight—ideal for prepping in advance.
Boston Cream Pie Cheesecake
Equipment
- 9-inch springform pan
- Parchment paper
- Medium mixing bowl (for crust)
- Large mixing bowl (for cheesecake)
- Electric mixer or whisk (for cheesecake and pastry cream)
- Small saucepan (for pastry cream and ganache)
- Heatproof bowl (for chocolate layer and ganache)
- Spatula (for spreading layers)
- Whisk (for pastry cream)
- Measuring cups and spoons
- Wire rack (for cooling)
- Plastic wrap (for chilling pastry cream)
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- 6 oz semi-sweet chocolate chopped
- ½ cup heavy cream
- 2 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 2 tbsp cornstarch
- 1 cup whole milk
- 4 large egg yolks
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- Pinch of salt
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 4 oz bittersweet chocolate chopped
- ½ cup heavy cream
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs, melted butter, and sugar. Press into a springform pan and bake for 10 minutes. Let cool.
- Melt 6 oz chocolate with ½ cup cream and pour over the crust. Refrigerate until firm.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, vanilla, and cornstarch. Pour over the cooled crust.
- Bake cheesecake for 50-60 minutes until center is set. Let cool completely and refrigerate for 4 hours or overnight.
- Make pastry cream: In a saucepan, whisk milk, egg yolks, sugar, cornstarch, and salt. Cook over medium heat until thickened. Remove from heat, stir in butter and vanilla. Cool and spread over cheesecake.
- Heat cream until just boiling, pour over 4 oz chopped chocolate. Let sit, then stir to make ganache. Spread over pastry cream. Chill 1 hour before slicing.
What you will need + Smart Substitutions
Crust:
- 1½ cups graham cracker crumbs
Substitution: Use chocolate wafer crumbs or crushed digestive biscuits. - ½ cup unsalted butter, melted Substitution: Use vegan butter or coconut oil.
- ¼ cup granulated sugar Substitution: Use brown sugar or coconut sugar.
Chocolate Ganache Base:
- 6 oz semi-sweet chocolate, chopped Substitution: Use dark chocolate, milk chocolate, or vegan chocolate.
- ½ cup heavy cream Substitution: Use coconut cream or full-fat oat milk.
Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
Try: Neufchâtel for a lower-fat option. Substitution: Use vegan cream cheese or mascarpone (richer). - 1 cup granulated sugar Substitution: Use cane sugar or ¾ cup honey (reduce cream slightly).
- 3 large eggs Substitution: Use ¾ cup silken tofu or 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water, let sit 5 minutes).
- 1 cup sour cream Substitution: Use Greek yogurt or vegan sour cream.
- 1 tbsp vanilla extract Substitution: Use ½ tsp almond extract or bourbon.
- 2 tbsp cornstarch Substitution: Use arrowroot powder or omit (slightly softer set).
Pastry Cream Layer:
- 1 cup whole milk Substitution: Use almond milk, oat milk, or half-and-half (richer).
- 4 large egg yolks Substitution: Use 2 tbsp cornstarch + ¼ cup milk for vegan (less rich).
- ⅓ cup granulated sugar Substitution: Use cane sugar or maple syrup (reduce milk slightly).
- 2 tbsp cornstarch Substitution: Use arrowroot powder or tapioca starch.
- Pinch of salt Substitution: Omit or use kosher salt.
- 2 tbsp unsalted butter Substitution: Use vegan butter or omit (less creamy).
- 1 tsp vanilla extract Substitution: Use vanilla bean paste or omit.
Ganache Topping:
- 4 oz bittersweet chocolate, chopped Substitution: Use semi-sweet chocolate, milk chocolate, or vegan chocolate.
- ½ cup heavy cream Substitution: Use coconut cream or full-fat oat milk.
Step-by-Step Instructions with Tips
Step 1: Make the Crust
Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and bake for 10 minutes. Let cool completely.
Tip: Use the bottom of a measuring cup to press the crust evenly.
Step 2: Ganache Base Layer
Melt 6 oz semi-sweet chocolate with ½ cup heavy cream. Stir until smooth. Pour over the cooled crust and refrigerate until firm (about 30 minutes).
Ganache Tip: Make sure the crust is cool to prevent melting the chocolate.
Step 3: Cheesecake Layer
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream, vanilla, and cornstarch. Pour over the ganache layer.
Bake for 50–60 minutes, or until the center is set and barely jiggles. Turn off oven, crack door open, and let cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
Texture Tip: Avoid overbaking for the creamiest texture.
Step 4: Pastry Cream
In a saucepan, whisk milk, yolks, sugar, cornstarch, and salt over medium heat until thickened. Remove from heat and stir in butter and vanilla. Cool and spread over the chilled cheesecake.
Pastry Cream Tip: Strain for silky smoothness.
Step 5: Ganache Topping
Heat ½ cup cream to just boiling, pour over 4 oz chopped chocolate. Let sit for 2 minutes, then stir until smooth. Pour over the pastry cream and spread evenly.
Finishing Touch: Let the ganache drip slightly over the sides for a dramatic effect.
Topping Suggestions
- Chocolate Shavings or Curls: For visual appeal.
- Edible Gold Leaf: Adds luxury for special occasions.
- Fresh Berries: Strawberries or raspberries cut the richness.
- Mint Leaves: For a pop of color.
- Crushed Graham Crackers: Extra crunch and nod to the crust.
- Whipped Cream: Light and fluffy contrast.
Nutritional Information (Per Slice – Serves 10)
| Nutrient | Amount |
|---|---|
| Calories | 510 kcal |
| Carbohydrates | 40 g |
| Sugar | 32 g |
| Protein | 7 g |
| Fat | 38 g |
| Saturated Fat | 22 g |
| Cholesterol | 160 mg |
| Sodium | 230 mg |
Note: Based on typical ingredients, subject to variation.
Storage & Reheating Instructions
Storage:
- Refrigerator: Store cheesecake in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 5 days.
- Freezer: Freeze individual slices, wrapped in plastic wrap and foil, in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.
Tip: Cover the cut edge to prevent drying.
Tip: Freeze without toppings for best texture.
Reheating:
- Note: Best served chilled. Do not microwave. For a soft pastry cream texture, let slices sit at room temp for 10 minutes before serving.
Ingredient Substitutions Recap
- Graham Crackers → Vanilla Wafers: Different crunchy base.
- Cream Cheese → Vegan Cream Cheese: Dairy-free creaminess.
- Eggs → Flax Eggs: Vegan binding alternative.
- Heavy Cream → Coconut Cream: Dairy-free richness.
- Chocolate → Vegan Chocolate: Dietary-friendly option.
What to Serve With Boston Cream Pie Cheesecake
- Coffee or Espresso: Pairs perfectly with the rich layers.
- Vanilla Ice Cream: Creamy, indulgent addition.
- Fresh Strawberries: Tart and juicy side.
- Chilled Milk: Classic pairing for richness.
- Fruit Compote: Adds a tart contrast to the sweetness.
- Dark Chocolate Sauce: Drizzle for double chocolate decadence.
FAQs
Can I make cheesecake a day ahead?
Absolutely! It actually tastes better when made a day in advance.
What’s the best chocolate to use for cheesecake?
Use high-quality semi-sweet or bittersweet chocolate for the ganache layers.
Can I skip the pastry cream?
Yes, but it won’t be true to the Boston Cream Pie experience. For a quicker version, use vanilla pudding.
How do I prevent cracking in cheesecake?
Don’t overmix the batter, bake in a water bath if preferred, and cool gradually.
Can I use a different crust?
Yes—try a shortbread or chocolate cookie crust for variety.
This Boston Cream Pie Cheesecake is the ultimate indulgence. It’s rich, elegant, and multi-layered, just like the best desserts should be. Whether you’re making it for a celebration or just to treat yourself, it’s guaranteed to delight.
From the buttery crust to the chocolatey finish, this dessert will wow any crowd and earn a permanent spot in your go-to recipes. Don’t forget to tag @recipesgenerators with your show-stopping creations!
