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Boston Cream Pie Cheesecake

A cross-section slice of boston cream pie cheesecake showing layers of yellow cake, vanilla cream filling, and chocolate ganache topping.
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A rich, creamy baked cheesecake featuring a vanilla cake base, smooth pastry cream filling, and a decadent chocolate ganache topping, combining two classic American desserts.

Ingredients

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  • 1 1/2 cups yellow cake mix crumbs (for crust)
  • 1/2 cup unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1 cup prepared vanilla pastry cream (for filling layer)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup (optional, for shine)

Instructions

  1. Preheat your oven to 325 degrees F. Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix the yellow cake mix crumbs and melted butter until fully combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the sour cream and vanilla extract, mixing until just combined. Beat in the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
  4. Gently fold in the flour until no streaks remain. Pour half of the cheesecake batter over the cooled crust.
  5. Spoon the prepared vanilla pastry cream evenly over the batter layer. Gently pour the remaining cheesecake batter over the pastry cream layer.
  6. Create a water bath: Wrap the outside bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, preferably overnight.
  10. Prepare the chocolate ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream and corn syrup (if using) in a small saucepan until simmering. Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until smooth and glossy.
  11. Pour the chocolate ganache over the chilled cheesecake, spreading it evenly to the edges. Chill again until the ganache is set before slicing and serving.

Notes

  • For the best texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you do not have pastry cream, you can substitute it with a thick layer of vanilla pudding, though the texture will be slightly different.
  • To prevent the chocolate ganache from cracking when sliced, allow the cheesecake to sit at room temperature for 15 minutes before cutting.

Nutrition

Find it online: https://cookingzenith.com/boston-cream-pie-cheesecake-recipe/