Boston Cream Pie Cheesecake brings together layers of moist vanilla cake, rich chocolate ganache, and creamy cheesecake in a dessert that reinvents the classic favorite with irresistible flair.
Each slice offers a decadent bite of pastry cream, smooth chocolate topping, and tangy cheesecake wrapped in a nostalgic, bakery-style presentation perfect for any celebration.
Decadent Layers: Main Ingredients for Boston Cream Pie Cheesecake
- Cream cheese – The heart of the cheesecake, giving it its ultra-creamy texture and slight tang that balances the sweet layers.
- Semi-sweet chocolate chips – Melted into a silky ganache that layers between and tops the cake, adding deep cocoa richness.
- Heavy whipping cream – Essential for velvety ganache and the pastry cream’s dreamy texture.
- All-purpose flour – Stabilizes both the cake and the cheesecake without adding weight.
- Sour cream – Adds a tangy creaminess and helps keep both the cake and cheesecake moist.
- Vanilla extract – Infuses the layers with warm, sweet flavor from cake to custard.
- Eggs and egg whites – Bind the cake and cheesecake, while the yolks enrich the pastry cream.
- Milk – A vital base for both the vanilla cake and the creamy custard topping.
- Corn syrup – Keeps the ganache glossy and smooth for an irresistible finish.
Let’s Bake: How to Make Boston Cream Pie Cheesecake
Start by baking a single layer of soft vanilla cake in a springform pan. Let it cool as you whip up the rich chocolate ganache, which gets spread on top of the cake.
Next, blend a classic cheesecake batter and pour it over the ganache, sealing the chocolate between layers. Bake low and slow in a water bath for that silky texture.
Once cooled and set, pipe a fresh layer of ganache along the edges and spread creamy, custardy pastry cream in the center. Chill until firm, then serve each slice with pride.
Helpful Hints & Delicious Variations
Let the cheesecake chill fully before adding toppings—overnight is best for that dense, creamy texture. Be gentle when mixing the cheesecake batter to avoid cracks.
For a twist, try a dark chocolate ganache for extra intensity or infuse the pastry cream with a splash of bourbon or espresso. You can also swap the vanilla cake with a thin chocolate sponge for contrast.
Want a mini version? Use a muffin tin and parchment liners for individual Boston Cream Pie Cheesecake bites perfect for parties or gifting.
Storing Your Cheesecake Masterpiece
This cheesecake stays fresh in the refrigerator for 2–3 days, tightly covered to prevent it from absorbing fridge odors.
To freeze, wrap slices individually in plastic and foil, then store in a freezer-safe bag for up to one month. Thaw overnight in the fridge before serving.
Avoid reheating—this dessert is best served cold to preserve its layered structure and creamy texture.
Boston Cream Pie Cheesecake
Ingredients
Vanilla Cake Layer
- 1/4 cup 60ml milk, room temperature
- 3/4 cups 98g all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp 15ml water, room temperature
- 1/2 cup 104g sugar
- 1 1/4 tsp baking powder
- 1/4 cup 56g salted butter, room temperature
- 2 large egg whites room temperature
- 1/4 cup 58g sour cream, room temperature
Cheesecake Filling
- 1 tbsp vanilla extract
- 1/2 tsp vanilla extract
- 3 tbsp 24g all-purpose flour
- 24 oz 678g cream cheese, room temperature
- 1 cup 230g sour cream, room temperature
- 6 oz 169g | 1 cup semi-sweet chocolate chips
- 1 cup 207g sugar
- 1/2 cup 120ml heavy whipping cream
- 3 large eggs room temperature
Chocolate Ganache Topping
- 3 tbsp corn syrup
- 9 oz 254g | 1 1/2 cups semi-sweet chocolate chips
- 3/4 tsp vanilla extract
- 9 tbsp 135ml heavy whipping cream
Pastry Cream Topping
- 1 1/2 tbsp cornstarch
- 2 egg yolks
- 6 tbsp 78g sugar
- 1 tsp vanilla extract
- 1 tbsp 14g salted butter
- 1 cup 240ml milk
Instructions
- Preheat the oven to 350°F (176°C), line the bottom of a 9-inch springform pan with parchment, and grease the sides. Cream butter and sugar together for 3–4 minutes until pale and fluffy. Blend in sour cream and vanilla extract. Mix in egg whites thoroughly. In another bowl, whisk together the flour and baking powder. Incorporate half of the dry mixture into the batter, then add the milk and water, mixing well. Blend in the remaining dry ingredients until smooth. Evenly distribute the batter in the pan and bake for 18–20 minutes, or until a toothpick yields a few moist crumbs. Let the cake cool.
- While the cake cools, place chocolate chips in a bowl. Bring cream to a boil, pour over chips, add vanilla, sit 3–4 minutes, then whisk smooth and set aside. Beat cream cheese, sugar, and flour at low speed until smooth. Mix in sour cream and vanilla on low. Add eggs one by one, mixing gently. Lower oven to 300°F (148°C) once the cake cools. Detach, clean, and re-grease the pan sides. Reassemble with cake at the base. Spread chocolate ganache over cake, staying half an inch from the edge. Pour in cheesecake filling, starting at the edges. Wrap pan in foil and set it in a water bath in a larger pan. Fill halfway up with hot water, avoiding overflow.
- Bake for 1 hour 15 minutes; the center should jiggle slightly. Turn off oven, leave door shut for 30 minutes, then crack door for 30 more minutes to cool slowly. Remove, unwrap, and chill 5–6 hours or overnight until firm. Release from pan.
- For toppings, place chocolate chips in a bowl. Heat cream to boiling, pour over chips, add corn syrup and vanilla, let sit, then whisk smooth. Refrigerate until cooled. For pastry cream, lightly beat egg yolks in a bowl. Mix sugar, cornstarch, and milk in a saucepan until smooth. Cook over medium-high heat until bubbling and thick. Simmer 2 minutes, remove from heat. Temper egg yolks with a bit of hot milk mixture, then return all to pan. Boil lightly for 2 minutes with stirring. Remove from heat, stir in butter and vanilla, cover, and chill completely.
- To assemble, pipe chocolate ganache around cheesecake’s edge using a fitted piping bag. Fill center with pastry cream and smooth out. Cover and refrigerate until serving. Best enjoyed within 2–3 days.
