BOSTON CHOCOLATE CREAM PIE CHEESECAKE

A decadent hybrid dessert that merges the best parts of three classics: the silky vanilla pastry cream of a Boston cream pie, the dense creaminess of New York–style cheesecake, and the glossy richness of chocolate ganache. This recipe walks you through every layer so your final cake is tall, smooth, and flawless.

⭐ Overview

This cheesecake has three (optionally four) layers:

Buttery graham crust
Vanilla custard–infused cheesecake filling
Optional pastry cream layer for extra authenticity and creaminess
Chocolate ganache that adds shine and intense flavor

Perfect for celebrations, dinner parties, holidays, or whenever you want a “wow” dessert.

Ingredients

Crust

1 ½ cups graham cracker crumbs (about 10–12 full sheets)
6 tbsp melted butter
2 tbsp granulated sugar

Vanilla Custard Cheesecake Filling

24 oz (680 g) cream cheese, softened to room temperature
½ cup granulated sugar
2 tsp vanilla extract
2 eggs, room temperature
½ cup sour cream
½ cup prepared vanilla custard or vanilla pudding, fully cooled

Classic Pastry Cream Layer (optional, but highly recommended)

1 cup prepared vanilla pastry cream or thick vanilla pudding

Chocolate Ganache Topping

1 cup chocolate chips or chopped quality chocolate
½ cup heavy cream

Instructions (Detailed)

1. Make the Crust

Preheat your oven to 175°C / 350°F.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until everything resembles damp sand; the crumbs should lightly clump when pressed.
Press the mixture firmly into the bottom (and slightly up the sides if you like) of a 9-inch springform pan. You can use the bottom of a measuring cup to smooth and compact it.
Bake for 8 minutes, then remove from the oven and allow it to cool while preparing the filling.
Lower oven temperature to 150°C / 300°F for baking the cheesecake.

2. Make the Cheesecake Filling

Place softened cream cheese in a large mixing bowl or stand mixer. Beat on medium speed until completely smooth and free of lumps.
Add the sugar and vanilla extract. Beat again, scraping the bowl as needed, until the mixture is creamy and well combined.
Add eggs one at a time, mixing on low until just incorporated. Avoid overmixing — too much air can create cracks later.
Add the sour cream and custard/pudding. Mix until the batter becomes silky and uniform.
Pour the filling into the cooled crust and gently tap the pan on the counter to release trapped air bubbles.

3. Bake the Cheesecake

Bake at 150°C / 300°F for 55–65 minutes.
- The cheesecake is ready when the edges look set but the center has a gentle wobble when the pan is nudged.
Turn off the oven. Crack the door slightly and let the cheesecake rest inside for 1 hour.
This slow cooling helps prevent cracks.
After the hour is up, remove the cheesecake and place it on a cooling rack.
Once room temperature, cover the pan (still closed) with foil or wrap and chill in the refrigerator for at least 4 hours, preferably overnight for the best texture.

4. Add the Optional Pastry Cream Layer

Remove the fully chilled cheesecake from the fridge.
Spread a generous, even layer of pastry cream over the top.
Chill again for 20–30 minutes to help the cream set before adding ganache.

5. Make the Chocolate Ganache

Place chocolate chips or chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium until steaming but not boiling.
Pour the hot cream over the chocolate and let it sit for 1 minute.
Stir slowly from the center outward until the mixture becomes glossy and smooth.
Allow the ganache to cool slightly (2–3 minutes) so it thickens to a pourable yet controlled consistency.
Pour over the chilled cheesecake, spreading to the edges and letting it drip for a dramatic look.

6. Serve

Run a sharp knife around the inner edge of the pan and release the springform collar.
For clean slices, dip your knife in hot water and wipe between cuts.
Garnish with whipped cream, chocolate curls, cocoa dusting, or fresh berries.

Tips for Best Results

✔ Preventing Cracks

Don’t overmix the batter, especially after adding eggs.
Bake low and slow (the 150°C / 300°F method helps).
Cool gradually in the oven.

✔ Perfect Texture

Room-temperature ingredients blend smoother.
Overnight chilling deepens flavor and firms the custard layer.

✔ Flavor Variations

Add a tablespoon of instant espresso to the ganache for mocha vibes.
Swap graham crumbs for chocolate wafer crumbs.
Add a thin layer of strawberry or raspberry jam under the pastry cream for a fruity twist.