Boston Cream Pie Cheesecake Recipe

slice of boston cream pie cheesecake on plate

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 1 30

Cook Time: 2 45

Chill Time: 8 20

Total Time: 12 35

Servings: slices

Calories: 1108kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

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Equipment

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

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

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