This Boston Cream Pie Cheesecake combines the rich creaminess of a cheesecake with the classic flavors of a Boston cream pie. With a graham cracker crust, a velvety vanilla custard cheesecake filling, and a decadent chocolate ganache topping, this dessert is a slice of heaven that’s perfect for any occasion.
Ingredients
Add the cornstarch and mix until fully incorporated.
Beat in the eggs, one at a time, on low speed to avoid overmixing.
Gradually mix in the heavy cream and vanilla extract until the filling is smooth and well combined.
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened: The star of the cheesecake for a creamy texture.
3/4 cup granulated sugar: Sweetens the cheesecake perfectly.
1/4 cup cornstarch: Helps the cheesecake hold its shape.
3 large eggs: Adds structure and creaminess.
1 cup heavy cream: Makes the filling luxuriously smooth.
2 teaspoons vanilla extract: Provides the classic vanilla custard flavor.
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips: For a rich, chocolatey topping.
1/2 cup heavy cream: Creates a glossy, smooth ganache.
Step-by-Step Instructions
1. Prepare the Crust
Preheat your oven to 325°F (165°C) and lightly grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
Bake the crust for 8–10 minutes, then set aside to cool.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy.
Add the cornstarch and mix until fully incorporated.
Beat in the eggs, one at a time, on low speed to avoid overmixing.
Gradually mix in the heavy cream and vanilla extract until the filling is smooth and well combined.
Storage and Freezing Tips
Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
Freeze: Wrap the cheesecake (without the ganache) tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Add the ganache after thawing.
Tips for Success
Room-Temperature Ingredients: Use softened cream cheese and room-temperature eggs to avoid lumps in the filling.
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