Description
Boston Cream Pie Cheesecake is a luxurious fusion of three desserts — rich vanilla cheesecake, soft sponge cake, and silky chocolate ganache. This show-stopping treat features a creamy custard-like cheesecake layer nestled between tender cake and glossy chocolate topping for the ultimate indulgence.
Ingredients
- For the Cake Layer:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 1/2 cup milk
- 1 tsp vanilla extract
- For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tsp butter (for shine)
Instructions
- Make the Cake Layer: Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs and sugar until light and fluffy. Add melted butter, milk, and vanilla, mixing until smooth. Gradually add dry ingredients. Pour into the prepared pan and bake for 20–25 minutes or until lightly golden. Let cool slightly.
- Make the Cheesecake Layer: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla extract. Pour over the cooled cake layer. Bake for 45–50 minutes until the center is just set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
- Make the Chocolate Ganache: In a heatproof bowl, pour hot heavy cream over chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy. Stir in butter for a silky finish.
- Assemble: Remove cheesecake from the pan and pour ganache over the top, allowing it to drip down the sides. Chill for 20–30 minutes to set before slicing.
- Serve chilled with whipped cream or extra ganache drizzle if desired.
Notes
- For a richer flavor, use dark chocolate for the ganache.
- Ensure the cheesecake is fully cooled before adding ganache to prevent melting.
- Store covered in the refrigerator for up to 5 days.
- Can be frozen for up to 2 months — thaw overnight in the fridge before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American