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Boston Cream Pie Cheesecake

Yasser
What if you could combine two classic desserts into one showstopping treat? The Boston cream pie cheesecake does just that, merging the rich flavors of a traditional Boston cream pie with the creamy decadence of cheesecake. This dessert is perfect for special occasions, potlucks, or when you simply want to indulge.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 8 minutes
Servings 12
Calories 520 kcal

Ingredients
  

For the Crust

  • 2 cups chocolate cookie crumbs
  • 6 tbsp unsalted butter melted

For the Cheesecake Filling

  • 3 8 oz packages cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup heavy cream

For the Pastry Cream

  • 2 cups milk
  • 2 tbsp cornstarch
  • 2 tbsp all-purpose flour
  • 1/4 cup granulated sugar
  • 4 large egg yolks
  • 1 tsp vanilla extract

For the Chocolate Glaze

  • 1 cup dark chocolate chips
  • 1/2 cup heavy cream

Instructions
 

Prepare the Crust

  • Preheat oven to 325°F (160°C). Combine chocolate cookie crumbs and melted butter in a bowl, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside.

Make the Cheesecake Filling

  • Beat cream cheese and 1 cup of sugar until smooth. Add eggs, one at a time, beating between each. Stir in vanilla extract and heavy cream. Pour mixture over the baked crust. Bake for 50-60 minutes, until the center is slightly jiggly. Cool at room temperature, then refrigerate for at least 4 hours.

Prepare the Pastry Cream

  • In a medium saucepan, whisk together milk, cornstarch, flour, and 1/4 cup sugar. Heat over medium until thickened. In a separate bowl, beat egg yolks, then slowly temper them with the hot milk mixture. Pour everything back into the saucepan and cook for 2 more minutes, stirring constantly. Remove from heat, stir in vanilla extract, and let cool. Spread this over the chilled cheesecake layer.

Create the Chocolate Glaze

  • Heat heavy cream until simmering, then pour over the chocolate chips. Stir until smooth and glossy. Pour the glaze over the pastry cream layer.

Chill

  • Refrigerate for at least 2 more hours or until the layers are set.

Notes

For a lighter version of this Boston cream pie cheesecake, consider these modifications: Use low-fat cream cheese and Greek yogurt in place of some cream cheese. Reduce the sugar by 1/4 cup in both the cheesecake and pastry cream. Opt for a sugar-free chocolate glaze. Choose whole wheat cookie crumbs for the crust. For gluten-free options, use gluten-free cookie crumbs and replace the all-purpose flour in the pastry cream with cornstarch or a gluten-free flour blend.