Boston Cream Pie Cheesecake

If you love the classic Boston Cream Pie and creamy cheesecake, this Boston Cream Pie Cheesecake brings you the best of both worlds! A luscious cheesecake is layered with a light sponge cake and topped with rich chocolate ganache for a showstopping dessert perfect for special occasions, holidays, or simply treating yourself.

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Why You’ll Love This Recipe
Decadent and Creamy – Smooth cheesecake paired with light sponge cake and rich chocolate.
Showstopper Dessert – Guaranteed to impress guests at any gathering.
Classic Flavors – Inspired by the traditional Boston Cream Pie, but even more indulgent.
Make-Ahead Friendly – Perfect to prepare a day in advance.
Surprisingly Simple – Step-by-step layers made easy!

Ingredients You’ll Need

For the Graham Cracker Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake Layer:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream

For the Cake Layer:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ½ cup granulated sugar
• ¼ cup milk
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 1 cup semisweet chocolate chips
• ½ cup heavy cream

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Whisk and spatula
• Saucepan for ganache

Step-by-Step Instructions

Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl.
Press the mixture firmly into the bottom of a greased 9-inch springform pan.
Bake for 8 minutes. Remove from oven and set aside to cool.

Step 2: Make the Cheesecake Layer
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in vanilla extract and sour cream until just combined.
Pour the cheesecake batter over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake
Bake the cheesecake for 50-55 minutes, until the center is just set and slightly wobbly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours, preferably overnight.

Step 4: Make the Cake Layer
Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan.
In a small bowl, whisk together flour, baking powder, and salt.
In another bowl, beat the eggs and sugar until thick and pale.
Gently fold in the flour mixture.
Heat the milk and butter together until melted, then stir into the batter along with the vanilla extract.
Pour the batter into the prepared pan and bake for 20-22 minutes, until golden and a toothpick inserted in the center comes out clean.
Cool completely.

Step 5: Assemble the Cheesecake
Carefully remove the chilled cheesecake from the springform pan.
Place the cooled cake layer gently on top of the cheesecake.

Step 6: Make the Chocolate Ganache
Heat heavy cream in a small saucepan until it begins to simmer.
Pour the hot cream over the chocolate chips in a bowl.
Let sit for 2 minutes, then stir until smooth and glossy.

Step 7: Top with Ganache
Pour the chocolate ganache over the top of the cake layer, letting it drip slightly over the edges.
Refrigerate for 30 minutes to set.

Step 8: Slice and Serve
Use a sharp knife dipped in hot water (and wiped dry) for clean slices.
Serve chilled or slightly softened at room temperature.

Tips for the Best Boston Cream Pie Cheesecake
Room Temperature Ingredients – Ensure the cream cheese and eggs are room temp for a smooth batter.
Don’t Overmix – Mix just until combined to avoid cracks.
Cool Slowly – Cooling the cheesecake slowly prevents sinking or cracking.
Use Good Chocolate – High-quality chocolate chips or chopped chocolate will give the best ganache.

Serving Suggestions
Serve Boston Cream Pie Cheesecake with:

• A fresh berry salad
• A drizzle of caramel sauce
• A dollop of whipped cream
• A cup of strong coffee or espresso

Perfect for:

• Holidays like Christmas or Thanksgiving
• Birthday celebrations
• Dinner parties
• Special weekend treats

How to Store & Reheat

Storing:
Refrigerate: Keep tightly covered in the refrigerator for up to 5 days.

Freezing:
Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.

Reheating:
No reheating needed! Best enjoyed chilled.

Frequently Asked Questions

1. Can I make this cheesecake ahead of time?
   Yes! It’s best made the day before to allow proper chilling and setting.
2. Can I use a boxed cake mix for the sponge layer?
   Absolutely! Prepare according to package directions and bake a single layer for convenience.
3. How do I prevent cracks in my cheesecake?
   Avoid overbeating, use room temperature ingredients, and cool gradually.
4. Can I use milk chocolate for the ganache?
   Yes! For a sweeter ganache, substitute milk chocolate chips.

Final Thoughts
Boston Cream Pie Cheesecake is a dreamy dessert that combines the best of both worlds: the creamy richness of cheesecake with the lightness of sponge cake and the luxuriousness of chocolate ganache. Whether you’re making it for a special occasion or just because, this dessert is sure to steal the show!

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your Boston Cream Pie Cheesecake turns out.

Preparation Time: 40 minutes
Cooking Time: 1 hour 15 minutes
Chilling Time: 4-6 hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 580 | Protein: 9g | Carbohydrates: 46g | Fat: 40g | Fiber: 2g | Sodium: 320mg

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