Boston Cream Pie Cheesecake

Ingredients

Crust

• 2 cups (200 g) graham cracker crumbs
• 7 tbsp (100 g) melted butter

Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs
• ¾ cup (180 ml) heavy cream
• 1 tsp vanilla extract

Vanilla Pastry Cream

• 2 cups (480 ml) whole milk
• 4 egg yolks
• ½ cup (100 g) granulated sugar
• ¼ cup (30 g) cornstarch
• 1 tsp vanilla extract

Chocolate Ganache

• 7 oz (200 g) dark chocolate, finely chopped
• ¾ cup (180 ml) heavy cream

Instructions

1. Make the Crust

1. Preheat the oven to 325°F (160°C).
2. Mix the graham cracker crumbs and melted butter.
3. Press firmly into the bottom of a 9-inch (23 cm) springform pan.
4. Chill while preparing the filling.

2. Make the Cheesecake

1. Beat the cream cheese and sugar until smooth.
2. Add the eggs one at a time, mixing on low speed.
3. Mix in the heavy cream and vanilla.
4. Pour the batter over the crust.
5. Bake for 55–65 minutes, until the edges are set but the center still slightly jiggles.
6. Cool completely, then refrigerate for at least 4 hours.

3. Make the Pastry Cream

1. Heat the milk in a saucepan until steaming.
2. In a bowl, whisk together the egg yolks, sugar, and cornstarch.
3. Slowly whisk the hot milk into the egg mixture.
4. Return everything to the saucepan and cook over medium heat, stirring constantly, until thick.
5. Remove from heat, stir in the vanilla, and cool completely.

4. Assemble

1. Spread the cooled pastry cream evenly over the chilled cheesecake.
2. Heat the heavy cream for the ganache until just simmering.
3. Pour it over the chopped chocolate and let sit for 2 minutes.
4. Stir until smooth and glossy.
5. Pour the ganache over the pastry cream and spread evenly.
6. Refrigerate for at least 2 more hours before serving.

Yield

Serves 10–12.

For the best flavor and texture, make it a day ahead and let it chill overnight.