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Boston Cream Pie Cheesecake

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  • Author: Klara Henschel,
  • Total Time: 2 hours 8 minutes
  • Yield: 12-14 slices

Description

This Boston Cream Pie Cheesecake combines layers of vanilla cake, chocolate ganache, creamy vanilla cheesecake, and pastry cream for an indulgent twist on the classic Boston cream pie.

Ingredients

  • 1/4 cup salted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 2 large egg whites, room temperature
  • 3/4 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 cup milk, room temperature
  • 1 tablespoon water, room temperature
  • 6 oz semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 24 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 cup sour cream, room temperature
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • 9 oz semi-sweet chocolate chips
  • 9 tablespoons heavy whipping cream
  • 3 tablespoons corn syrup
  • 3/4 teaspoon vanilla extract
  • 2 large egg yolks
  • 6 tablespoons granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1 cup milk
  • 1 tablespoon salted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (176°C). Prepare a 9-inch springform pan with parchment paper on the bottom and grease the sides.
  2. Beat the butter and sugar together until light and fluffy, about 3-4 minutes.
  3. Add the sour cream and vanilla extract and mix until well incorporated.
  4. Add the egg whites and mix until well combined.
  5. Combine the flour and baking powder in a separate bowl. Add half of the dry ingredients to the batter and mix until incorporated.
  6. Add the milk and water and mix until well incorporated.
  7. Add the remaining dry ingredients and mix until smooth.
  8. Spread the cake batter evenly into the bottom of the prepared pan. Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set aside to cool.
  9. While the cake cools, make the cheesecake filling. Place the chocolate chips in a medium bowl.
  10. Heat the heavy cream until it begins to boil. Pour it over the chocolate chips, add the vanilla, and let sit for 3-4 minutes. Whisk until smooth and set aside.
  11. Add the cream cheese, sugar, and flour to a large mixer bowl. Beat on low speed until smooth and completely combined. Scrape down the sides of the bowl.
  12. Add the sour cream and vanilla and mix on low speed until well combined.
  13. Add the eggs one at a time, mixing slowly after each addition. Scrape down the sides as needed.
  14. When the cake has cooled, reduce the oven temperature to 300°F (148°C). Remove the springform pan sides, clean them, and respray with non-stick spray. Place the sides back around the cake.
  15. Pour the chocolate mixture over the cake and spread it into an even layer, keeping it about 1/2 inch away from the edge.
  16. Add the cream cheese filling, beginning around the edges and then filling the center. The pan will be fairly full.
  17. Wrap the outside of the springform pan with aluminum foil and place it inside a larger pan. Fill the larger pan with warm water until it reaches about halfway up the sides of the springform pan.
  18. Bake for 1 hour 15 minutes. The center should be set but still slightly jiggly.
  19. Turn off the oven and leave the door closed for 30 minutes.
  20. Crack the oven door and allow the cheesecake to cool for another 30 minutes.
  21. Remove the cheesecake from the oven and water bath. Refrigerate until firm, about 5-6 hours or overnight. Once completely cool and firm, remove it from the springform pan.
  22. To make the chocolate ganache topping, place the chocolate chips in a medium bowl. Heat the heavy cream until it begins to boil, then pour it over the chocolate. Add the corn syrup and vanilla and let sit for 3-4 minutes. Whisk until smooth and refrigerate until completely cool.
  23. To make the pastry cream, gently beat the egg yolks in a medium bowl.
  24. Add the sugar, cornstarch, and milk to a large saucepan and mix until smooth.
  25. Cook over medium-high heat, stirring continuously, until the mixture begins to thicken and bubble.
  26. Reduce the heat to medium and simmer for 2 minutes, then remove from heat.
  27. Add a small amount of the hot milk mixture to the egg yolks and whisk together. Add the egg mixture back to the saucepan while whisking to prevent the yolks from cooking.
  28. Return the pan to the heat and bring to a light boil. Boil for 2 minutes, stirring continuously.
  29. Remove from heat and stir in the butter and vanilla until smooth. Cover and refrigerate until completely cool.
  30. When ready to assemble, place the cooled chocolate ganache in a piping bag. If it is too firm, microwave for 5-10 seconds until soft enough to pipe.
  31. Pipe the ganache around the edge of the cheesecake.
  32. Add the pastry cream to the center and spread evenly.
  33. Cover and refrigerate until ready to serve. The cheesecake is best within 2-3 days.

Notes

  • Use room-temperature ingredients for the cake and cheesecake filling for a smooth batter.
  • Mix the cheesecake filling on low speed to reduce excess air, which can cause cracks.
  • Allow the cheesecake to cool gradually in the oven before refrigerating to help prevent cracking.
  • Store the finished cheesecake covered in the refrigerator and enjoy within 2-3 days.
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 33 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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