Irresistible Boston Cream Pie Cheesecake

This Boston Cream Pie Cheesecake brings together the best parts of two classic desserts: the silky richness of a traditional cheesecake and the nostalgic flavors of Boston cream pie. It features a buttery graham cracker crust, a smooth and creamy cheesecake filling, a luscious layer of homemade pastry cream, and a glossy chocolate ganache that ties everything together.
Elegant enough for holidays and celebrations, yet comforting enough for a weekend dessert, this cheesecake is the kind that disappears quickly and earns repeat requests.

Ingredients

For the Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tablespoons sugar

For the Cheesecake

• 24 oz (675 g) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour

For the Pastry Cream Layer

• 2 cups whole milk
• 1/2 cup sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon butter

Instructions

Make the Crust

1. Preheat the oven to 325°F (160°C).
2. Combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press firmly into the bottom of a springform pan.
4. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake

5. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
6. Add the eggs one at a time, mixing well after each addition.
7. Stir in the sour cream, vanilla, and flour until fully combined.
8. Pour the batter over the cooled crust.
9. Place the pan in a water bath and bake for 55–65 minutes, or until the edges are set and the center still has a slight jiggle.
10. Cool completely, then refrigerate for at least 4 hours or overnight.

Prepare the Pastry Cream

11. In a saucepan, heat the milk with half of the sugar over medium heat until steaming.
12. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth.
13. Slowly pour a small amount of the hot milk into the yolk mixture to temper it, whisking constantly.
14. Return the tempered mixture to the saucepan.
15. Cook over medium heat, stirring constantly, until thickened.
16. Remove from heat and stir in the butter and vanilla.
17. Spread the pastry cream evenly over the chilled cheesecake.
18. Refrigerate until fully set.

Make the Chocolate Ganache

19. Heat the heavy cream in a small saucepan until just simmering.
20. Pour the hot cream over the chocolate chips and butter in a heatproof bowl.
21. Allow to sit for 2 minutes, then stir until smooth and glossy.
22. Let the ganache cool slightly so it thickens but is still pourable.
23. Pour over the pastry cream layer, letting it gently spread across the top.
24. Chill again until the ganache is set.

Serving Tips

• Serve the cheesecake well chilled for clean slices and neat layers.
• For an extra touch, garnish with chocolate shavings or a drizzle of extra ganache.
• This cheesecake holds beautifully overnight and tastes even better the next day.

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Irresistible Boston Cream Pie Cheesecake

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• Author: Sophia

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Ingredients

Ingredients

• Cake Base:

• 1 box strawberry cake mix

• Ingredients listed on the cake mix box (usually:

• 3 eggs

• ½ cup (120 ml) vegetable oil

• 1 cup (240 ml) water)

Add-ins:

• 1½ cups fresh or frozen strawberries, chopped

Cream Cheese Layer:

• 225 g cream cheese (at room temperature)

• ½ cup (115 g) unsalted butter (melted)

• 3 cups powdered sugar

• 1 tsp vanilla extract

For the Crust:

2 cups graham cracker crumbs

½ cup unsalted butter, melted

2 tbsp sugar

For the Cheesecake:

24 oz (675 g) cream cheese, softened

1 cup sugar

3 large eggs

1 cup sour cream

1 tsp vanilla extract

2 tbsp all-purpose flour

For the Pastry Cream Layer:

2 cups whole milk

½ cup sugar

4 large egg yolks

¼ cup cornstarch

2 tbsp unsalted butter

1 tsp vanilla extract

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips

½ cup heavy cream

1 tbsp butter

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Instructions

Instructions

 

1. Make the Crust:
2. Preheat oven to 325°F (160°C).
3. Mix graham crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake 10 minutes, then let cool.
4. Make the Cheesecake:
5. Beat cream cheese and sugar until smooth. Add eggs one at a time.
6. Mix in sour cream, vanilla, and flour.
7. Pour over crust. Bake 55–65 minutes in a water bath until edges are set but center slightly jiggles. Cool completely, then chill 4 hours.
8. Prepare Pastry Cream:
9. Heat milk and half the sugar in a saucepan.
10. In a bowl, whisk egg yolks, remaining sugar, and cornstarch. Slowly temper with hot milk, then return to saucepan.
11. Cook over medium heat until thickened. Remove from heat, stir in butter and vanilla.
12. Spread over cooled cheesecake. Chill until set.
13. Make Ganache:
14. Heat cream until simmering. Pour over chocolate and butter. Stir until smooth.
15. Let cool slightly, then