Boston Cream Pie Cheesecake

Combine the amazing flavor of two decadent desserts– cheesecake and Boston cream pie– into one recipe with this Boston Cream Pie Cheesecake. It’s flavorful, fresh, and perfect to make for special occasions, including birthday parties and family gatherings.

Decadent Boston Cream Pie Cheesecake

Boston Cream Pie is a classic dessert that is made up of a buttery cake, custard center, and a chocolate ganache topping. Now add a layer of cheesecake to that and you have one of the most decadent desserts out here! The cheesecake is sweet, fluffy, and delicious.

The recipe is perfect for those who’d like to indulge while preparing something that will satisfy their sweet tooth. If you enjoy Boston cream pie and you’re also a fan of cheesecake, follow this recipe to make the tastiest cheesecake you’ve ever tried.

How to Make Boston Cream Pie Cheesecake

1. Begin making the vanilla cake mix by following the directions on the box. 
2. Pour a cup of the batter on the bottom of the springform pan.
3. Bake for 10-12 minutes, and then place on a cooling rack. 
4. Next, make your cheesecake batter by beating the cream cheese with the sugar.
5. Add in your yogurt, vanilla, and heavy cream. 
6. Add in the eggs and egg yolks and beat again. 
7. Toss your cornstarch and salt into the bowl and blend. 
8. Pour your cheesecake filling batter into the springform pan on top of the cake and then place it in a large baking pan.
9. Fill the large pan with enough water to reach up to 1” of the sides to make your water bath. 
10. Place in the preheated oven and bake for 90 minutes. 
11. After you’ve baked it, turn the heat off and set it undisturbed in the closed oven for an hour. 
12. Remove it from the oven after an hour and then unwrap your springform pan to let it cool. 
13. After it cools, you can begin preparing the pastry cream.
14. Once it’s ready, pour it over the cheesecake and place it in the fridge to chill.
15. Make the chocolate ganache by heating heavy cream in a pot on the stove.
16. Pour it over the chocolate chips and butter in a heat-safe bowl. Stir to melt the chocolate.
17. Remove the cheesecake from the springform pan and pour the ganache over top.
18. Allow to chill again before serving.

Whether you’re making the cheesecake to eat at home with your loved ones or preparing it for a large gathering with family and friends, you can expect it to be a huge hit. One of the best part about this recipe is that it has easy to follow instructions that will leave you with a truly unique dessert.

Although this Boston cream pie cheesecake does take some time to make, it is truly worth the effort. You will never come across a dessert as decadent and delicious as this one.

This Boston Cream Pie Cheesecake is, by far, one of the best variations of cheesecake you’ll ever taste. It’s flavorful and has the perfect texture, making it an excellent choice for a decadent dessert.

If you make this recipe be sure to leave us a comment or rating. Enjoy!

4.70 from 13 votes

Boston Cream Pie Cheesecake Recipe

Combine the amazing flavor of two decadent desserts into one recipe with this Boston Cream Pie Cheesecake. It’s flavorful, fresh, and perfect to make for special occasions, including birthday parties and family gatherings.

Prep: 1 hour hour 30 minutes minutes

Cook: 2 hours hours 45 minutes minutes

Total Time : 12 hours hours 35 minutes minutes

Chill Time: 8 hours hours 20 minutes minutes

Servings: 10 slices

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Ingredients

For the Cake Layer Base

• ▢ 15.25 ounces vanilla cake mix 432 grams, such as Betty Crocker
• ▢ 1 cup water 227 grams
• ▢ ½ cup vegetable oil 100 grams
• ▢ 3 large eggs 150 grams

For the Cheesecake

• ▢ 32 ounces cream cheese 908 grams, room temperature (4 bricks)
• ▢ 1¼ cups granulated sugar 250 grams
• ▢ 1¼ cups heavy cream 284 grams, room temperature
• ▢ ½ cup yogurt 114 grams, room temperature
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ 3 large eggs 150 grams, room temperature
• ▢ 3 egg yolks 42 grams, room temperature
• ▢ 4 tablespoons all-purpose flour 30 grams
• ▢ 1 teaspoon kosher salt 3 grams

For the Pastry Cream

• ▢ 2⅓ cups milk 530 grams
• ▢ ⅔ cup granulated sugar 133 grams
• ▢ 1 teaspoon vanilla bean paste 4 grams
• ▢ ¼ teaspoon kosher salt
• ▢ 5 egg yolks 70 grams
• ▢ 3½ tablespoons cornstarch 25 grams
• ▢ 3 tablespoons unsalted butter 42 grams

For the Chocolate Ganache

• ▢ 1 cup heavy cream 227 grams
• ▢ 2 cups dark chocolate chips 340 grams
• ▢ 2 tablespoons unsalted butter 28 grams (¼ stick)
• ▢ 1 tablespoon corn syrup 20 grams

Equipment

• Kitchen Scale (optional)
• 9-inch Springform Pan
• Stand Mixer

Instructions

For the Cake Layer Base

• Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray with nonstick spray. Mix up the vanilla cake mix per the directions on the box. Pour 1 cup of the batter into the bottom of the springform pan. Use the remaining cake batter for a cake or cupcakes. Place into the oven to bake for 10-12 minutes or until baked through. Remove from the oven and place onto a cooling rack to cool while you make the cheesecake batter.
  15.25 ounces vanilla cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
  

For the Cheesecake

• To make the cheesecake batter, place the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 2 minutes to ensure the cream cheese is smooth. Add in the heavy cream, yogurt, and vanilla and beat for 30 seconds to incorporate. Add in the eggs and egg yolks and continue to beat for 30 seconds. Lastly, add in the cornstarch and salt and beat for 20 seconds to incorporate.
  32 ounces cream cheese, 1¼ cups granulated sugar, 1¼ cups heavy cream, ½ cup yogurt, 1 teaspoon pure vanilla extract, 3 large eggs, 3 egg yolks, 4 tablespoons all-purpose flour, 1 teaspoon kosher salt
  
• Pour the batter into the springform pan on top of the cake base.
  
• Wrap the bottom and sides of the springform pan with tin foil to prevent any water from seeping in. Place into a larger baking pan. Fill the larger pan with enough water to come 1 inch up the sides of the springform pan to create a water bath. Place into the preheated oven to bake for 1½ hours.
• Once baked, turn the heat off and let set, undisturbed, in the closed oven for 1 hour. Once set, remove from the oven.
  
• Unwrap the springform pan and place onto a cooling rack to cool completely.

For the Pastry Cream

• Once cooled, make the pastry cream. Add the milk, sugar, vanilla bean paste, and salt to a medium saucepan. Place over medium heat and whisk well until the sugar has melted. Once the sugar has melted, bring to a simmer.
  2⅓ cups milk, ⅔ cup granulated sugar, 1 teaspoon vanilla bean paste, ¼ teaspoon kosher salt
  
• While the milk is coming to a simmer, in a separate bowl, whisk together the egg yolks and cornstarch until creamy. Place back over medium low heat for 3-4 minutes to thicken, whisking constantly.
  5 egg yolks, 3½ tablespoons cornstarch
• Once the milk begins to simmer, slowly stream half of the heated milk into the egg yolk mixture. Whisk constantly while adding the milk to prevent curdling the egg yolks. Whisk the egg yolk mixture back into the milk mixture in the pan.
• Once you feel the mixture starting to thicken, whisk vigorously for 1 minute. Remove from the heat and whisk in the butter. Transfer to a heat safe bowl to cool slightly for about 10 minutes. Pour onto the top of the cheesecake and smooth out. Place plastic wrap directly onto the surface of the pastry cream and let cool completely.
  3 tablespoons unsalted butter
• Place the covered cheesecake into the refrigerator to chill for at least 8 hours.

For the Chocolate Ganache

• Once chilled, make the ganache. Heat the heavy cream in the microwave for 1 minute. Place the chocolate chips and butter in a medium-sized bowl. Pour the heated heavy cream over the chocolate chips. Let set for 1 minute to allow the chocolate chips to begin melting. Add in the butter and corn syrup and stir together until smooth. Let set for 10 minutes.
  2 cups dark chocolate chips, 1 cup heavy cream, 2 tablespoons unsalted butter, 1 tablespoon corn syrup
• Once the cheesecake has chilled, remove the plastic wrap. Gently run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform pan and remove the sides from the cheesecake. If you would like to remove the cheesecake from the springform pan base, run a butter knife underneath of the cake layer to release it. Transfer to a cake stand or serving platter. Pour the chocolate ganache onto the top of the cheesecake and spread to the edges. Place back into the refrigerator for 20 minutes to allow the ganache to finish firming up. Slice and serve.
  

Notes

• Sour cream can be used in place of the yogurt.
• In the cheesecake batter only, 2 tablespoons of cornstarch may be used in place of 4 tablespoons of flour.
• Vanilla bean paste is typically found in the baking aisle at the grocery store. If you cannot find it, use 2 teaspoons of pure vanilla extract instead. 
• Corn syrup can be left out of the ganache; however, the ganache will not have such a beautiful sheen finish. 
• If, when you make the pastry cream, the egg yolks curdle, simply strain them out once the cream has thickened up before letting it cool. If the yolks are all curdled beyond straining, start over. 
• When making the chocolate ganache, my favorite way for ease and smoothness is to use an immersion blender instead of a whisk after the heavy cream and chocolate have set long enough for the chocolate to begin to melt.
• As with other cakes, do not over stir this one as it will result in a crumbly and possibly rubbery cake. Only stir until the flour is incorporated.
• When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
• Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.

Storage: Store Boston cream pie cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition Facts

Boston Cream Pie Cheesecake Recipe

Amount Per Serving (1 slice)

Calories 1108 Calories from Fat 711

% Daily Value*

Fat 79g122%

Saturated Fat 49g306%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 18g

Cholesterol 397mg132%

Sodium 777mg34%

Potassium 557mg16%

Carbohydrates 86g29%

Fiber 2g8%

Sugar 66g73%

Protein 18g36%

Vitamin A 2591IU52%

Vitamin C 1mg1%

Calcium 376mg38%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin – Easy Dessert Recipes

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