This Boston Cream Pie Cheesecake has a vanilla cake bottom, chocolate ganache filling, thick and creamy vanilla cheesecake and is topped with more chocolate ganache and of course, pastry cream! It is my new favorite way to enjoy the wonderful flavors and textures of boston cream pie!
Similar to my Kahlua Coffee Brownie Cheesecake, this cheesecake took a little work to get it just right. There are several different elements going on and since baking a cheesecake takes a little time, it took several versions and several days to get this just how I wanted it. I am thrilled to say the final cheesecake is SO DARN GOOD!
As with most cheesecakes, I spread the work out over time. I usually make the cake and cheesecake part one day, let it firm up overnight, then finish it off the next day. That’s how I roll, but feel free to do it all in one day, if you prefer.
To get started, you’ve got to make the cake layer. It’s a delicious vanilla cake that should be fairly straight forward – just be sure to not skimp on the creaming time. It helps ensure a nice, fluffy cake! Bake the cake right in the same springform pan you’ll use for the full cheesecake, so that the size is correct. Believe it or not, not all 9 inch pans are created exactly the same size. Once the cake is baked, set it aside to cool.
The next step is one that I found to be very important for a pretty looking final cheesecake. Before adding the cheesecake on top of the baked and cooled cake, you’ll want to remove the springform pan sides and re-spray them with a non-stick spray. I re-washed it and everything, then gave it a good, healthy spray. Because some cheesecake squeezes down between the sides of the cake and the sides of the pan, that thin little layer can easily get stuck to the pan after you bake the cheesecake. While it still tastes great, it kind of messes up the look of the sides of the cheesecake, so greasing it well will help that not be a problem. You can also give the cheesecake a little jiggle right before you remove the pan sides to loosen it from the sides.
Next up is the filling. I wanted to leave a lovely place atop the cheesecake for the pastry cream, so I added some of the chocolate ganache – essential to a boston cream pie dessert – to the center of the cheesecake. I am totally in love with the way it turns out. The chocolate incorporates beautifully and breaks up the vanilla of the cake and cheesecake. It also ends up just a bit thick and fudgy and I love the fudgy texture between the soft cake and thick and creamy cheesecake. Pure heaven.
And as if the cheesecake itself wasn’t good enough, it gets better. While the cheesecake cools, go ahead and put together the ganache that’ll be used for the topping, as well as the pastry cream. The ganache for the topping uses an extra ingredient that it doesn’t use in the filling – corn syrup. Adding a touch of corn syrup to the ganache helps it stay just a bit less firm when refrigerated and completely cooled. It makes it easier to use it for piping. If you end up finding that your ganache is still a touch firm, microwave it for maybe 5-10 seconds. I wouldn’t suggest more than that. You really want it to stay firm enough to stay in place while you pipe it and I know I prefer working with it a bit firmer.
Once you’ve piped the ganache around the edges of the cheesecake, add the cooled pastry cream (one of the best parts!) to the center. And then you’ve got it – a fabulous Boston Cream Pie Cheesecake!
You guys. This cheesecake. I can’t even describe how good it is, I can only tell you there wasn’t nearly enough of it to go around. I could’ve eaten the whole thing myself. The moist cake on the bottom, the thick and fudgy chocolate layer, the thick and creamy cheesecake and the wonderful pastry cream. So many textures that are just awesome together. You want to make this. You need to make this. It’s totally worth it.
Yield: 12-14 slices
1/4 cup (56g) salted butter, room temperature
1/2 cup (104g) sugar
1/4 cup (58g) sour cream, room temperature
1 tsp vanilla extract
2 large egg whites, room temperature
3/4 cups (98g) all purpose flour
1 1/4 tsp baking powder
1/4 cup (60ml) milk, room temperature
1 tbsp (15ml) water, room temperature
6 oz (169g | 1 cup) semi sweet chocolate chips
1/2 cup (120ml) heavy whipping cream
1/2 tsp vanilla extract
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream, room temperature
1 tbsp vanilla extract
3 large eggs, room temperature
9 oz (254g | 1 1/2 cups) semi-sweet chocolate chips
9 tbsp (135ml) heavy whipping cream
3 tbsp corn syrup
3/4 tsp vanilla extract
2 egg yolks
6 tbsp (78g) sugar
1 1/2 tbsp cornstarch
1 cup (240ml) milk
1 tbsp (14g) salted butter
1 tsp vanilla extract
1. Preheat oven to 350°F (176°C). Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides.
2. To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don’t skimp on the creaming.
3. Add the sour cream and vanilla extract and mix until well incorporated.
4. Add the egg whites and mix until well combined.
5. Combine flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well incorporated.
6. Add the milk and water and mix until well incorporated.
7. Add the remaining dry ingredients and mix until well incorporated and smooth.
8. Spread the cake batter evenly into the bottom of the prepared pan.
9. Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
10. While the cake is cooling, make the cheesecake filling. Add the chocolate chips to a medium sized bowl.
11. Heat the heavy whipping cream until it begins to boil, then pour it over the chocolate chips and add the vanilla extract. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set aside.
12. Add the cream cheese, sugar and flour to a large mixer bowl and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
13. Add the sour cream and vanilla extract mix on low speed until well combined.
14. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
15. When the cake layer has cooled, reduce the oven temperature to 300°F (148°C). Remove the sides of the springform pan and clean it off, the respray it with non-stick spray. You want to be sure it’s well done so that they cheesecake doesn’t stick to the sides after baking.
16. Reset the springform pan edges around the cake, then pour the chocolate mixture on top of the cake. Spread it into a fairly even layer, keeping it about a half inch or so away from the edge of the cake so that it stays in the center.
17. Add the cream cheese filling to the pan, beginning with the edges where the gap between the chocolate and the edge of the pan is, then fill in the center. The pan will be fairly full.
18. Prepare the pan for a water bath by wrapping the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
19. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
20. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
21. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
22. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
23. While the cheesecake cools, make the toppings. To make the chocolate ganache, add the chocolate chips to a medium sized bowl.
24. Heat the heavy whipping cream until it begins to boil, then pour it over the chocolate chips and add the corn syrup and vanilla extract. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set in the fridge to cool completely.
25. To make the pastry cream, put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
26. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
27. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
28. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
29. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
30. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
31. Remove from heat and add butter and vanilla extract. Stir until smooth, then cover and set in the fridge to cool completely.
32. Remove the chocolate ganache from the fridge and put it into a piping bag fitted with your preferred piping tip. I used Ateco tip 849. If it seems a little firm, microwave for 5-10 seconds, just until it’s soft enough to use for piping.
33. Pipe the ganache around the edge of the cheesecake.
34. Add the pastry cream to the center of the cheesecake and spread evenly.
35. Cover the cheesecake and refrigerate until ready to serve. Cheesecake is best for 2-3 days.
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