Boston Cream Pie Cheesecake
This Boston Cream Pie Cheesecake blends rich chocolate, creamy pastry filling, and classic cheesecake for an indulgent dessert perfect for celebrations!
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.
