That’s a show-stopper dessert 😄 — creamy cheesecake meets classic Boston cream pie. Here’s a clear, home-friendly recipe:
Boston Cream Pie Cheesecake
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (or vanilla wafers)
- 1/4 cup sugar
- 1/2 cup melted butter
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
Vanilla Custard Layer
- 1 cup milk
- 1/2 cup heavy cream
- 1/3 cup sugar
- 3 tbsp cornstarch
- 3 egg yolks
- 1 tsp vanilla extract
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
1. Make the crust
- Preheat oven to 325°F (165°C).
- Mix crumbs, sugar, and melted butter.
- Press into the bottom of a greased springform pan.
- Bake for 10 minutes, then cool.
2. Cheesecake layer
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time.
- Mix in sour cream and vanilla.
- Pour over crust.
- Bake 45–55 minutes, until center is slightly jiggly.
- Cool completely, then refrigerate at least 4 hours.
3. Vanilla custard
- Heat milk, cream, and sugar until steaming (not boiling).
- Whisk cornstarch and egg yolks in a bowl.
- Slowly whisk hot milk into yolks.
- Return to pan and cook until thick, stirring constantly.
- Remove from heat, stir in vanilla, cool slightly.
- Spread over chilled cheesecake and refrigerate 1 hour.
4. Chocolate ganache
- Heat cream until just simmering.
- Pour over chocolate chips, let sit 2 minutes.
- Stir until smooth.
- Pour over custard layer.
Chill & Serve
Refrigerate at least 2 hours before slicing. Clean knife between cuts for neat layers.
Shortcut Tip
Use boxed vanilla pudding instead of homemade custard if you want a faster version—it still tastes amazing.
If you want, I can give you a no-bake Boston Cream Cheesecake version or a mini cheesecake cup version that’s great for parties.
