Boston Cream Pie Cheesecake Cookies And Cups

Crave-Worthy Boston Cream Cheesecake

So I have a confession to make. I, a baker and food blogger by trade, do not love custard. I know, I said it! This is why the Boston Cream donut is something I’ve always really, really wanted to love for all its chocolatey, donut-y aspects. But the thought of the custardy mess? It’s a no from me.

Crave-Worthy Boston Cream CheesecakeWhat Exactly is Boston Cream?Recipe IngredientsHow to Make Boston Cream Pie CheesecakeTips for SuccessStorage InstructionsCan I Freeze This?More Decadent Cheesecakes to TryGet the Recipe

What I do love is cheesecake. But this is no ordinary cheesecake, it’s Boston Cream Pie Cheesecake! And it’s perfect because this recipe is blissfully custard-free (sorry, Boston cream lovers everywhere!). But you’ve got a layer of moist vanilla cake, a layer of rich and creamy cheesecake and a decadent chocolate ganache topping. What more do you need?

What Exactly is Boston Cream?

Boston cream, or Boston crème, is a custard-like pastry cream (“crème patisserie” in French, if we’re being technical), that’s made with egg yolks, milk, and sugar, flavored with vanilla. You may recognize it from a traditional Boston cream pie – which isn’t really a pie, mind you, but more of a cake filled with custard, often topped with chocolate glaze. Boston cream is also the filling in Boston cream donuts! This recipe for Boston cream pie cheesecake infuses the flavors of Boston cream into a rich, decadent cheesecake layer instead.

Recipe Ingredients

Here’s a little overview of what you’ll need for the different cake layers. Be sure to check the recipe card later on in the post for the full amounts required!

For the Cake Layer

Flour: All-purpose flour bakes up consistently for a fluffy vanilla cake.Baking Powder: For a little bit of lift.Butter: Remember to take your butter out of the fridge before you plan to use it, so that it has a chance to reach room temperature. Room temperature butter is better for mixing, and for baking evenly.Sugar: Regular granulated sugar is the most consistent when it comes to baking.Egg: Egg acts to bind everything together and adds richness.Vanilla: For the best flavor, use pure vanilla extract.MilkSalt

For the Cheesecake Layer

Cream Cheese: Like the butter for the cake layer, remember to take your cream cheese out of the fridge and let it come to room temperature, too. For the same reason, it makes it way easier to combine!Sugar: Again, I like to stick with white granulated sugar.VanillaEggsSour Cream: The addition of sour cream in the cheesecake layer makes it extra creamy! Trust me on this one.

For the Chocolate Ganache

Heavy Cream: Melting the heavy cream with chocolate makes it silky and spreadable.Chocolate Chips: Semi-sweet chocolate chips are the easiest for melting. Semi-sweet baker’s chocolate will also work.Butter: Again at room temperature.

How to Make Boston Cream Pie Cheesecake

This recipe has it all. Cake, cheesecake, and chocolate. And it’s crazy simple! The vanilla cake in this recipe is easy enough to make from scratch, but you could even sub in half a box of cake mix if you prefer. Make the Cake: Start by preparing your cake layer. Sift together the dry ingredients and combine the wet ingredients separately. Mix the dry ingredients into the wet ingredients, pour the batter into a springform pan, and then bake. Make the Cheesecake: While your cake is in the oven, beat together the ingredients for the cheesecake layer. Whisk and add the eggs separately and then stir in the sour cream, before spreading it over top of the baked cake. Pop the now two-layer cake back into the oven until the edges are set. Chill: Once your cheesecake layer is baked and set, loosen the cake from the pan using a butter knife, then cover and leave the cake to cool completely. You’ll need to chill the cake for at least 4 hours before finishing it with the ganache! Make the Chocolate Layer: Fast forward, and you’ll have a chilled cake that’s ready for its chocolate topping! Heat up the heavy cream, melt in the chocolate and butter, and then let the ganache chill and thicken a bit before spreading it over the cake.

Tips for Success

Make the most of this Boston cream pie cheesecake recipe with these helpful tips:

If You Use a Boxed Cake Mix: If you’re making your cake layer using a boxed cake mix, divide the recipe in half and then bake per the instructions on the box. You can also always bake both layers, and save one for another day!Measure the Flour Correctly: If you’re making this cake from scratch, be sure to measure your flour correctly! If you don’t have a kitchen scale, the best way to do this is with the spoon and sweep method. Use a spoon to scoop the flour into the measuring cup, and then level it off with the back of a knife (as opposed to scooping the flour straight from the bag using the cup, which can result in too much flour). Warm the Knife: Warm the knife before slicing your cake! This is an easy hack that helps with nice, clean cuts.

Storage Instructions

Store this Boston cream cake in an airtight container or covered with plastic wrap, in the fridge for up to 3 days. (This recipe should not be stored at room temperature due to the dairy and cheesecake).

Can I Freeze This?

Most cheesecake recipes can be frozen, and this one isn’t much different. The only suggestion I’d make is to not freeze it for too long. After a month in the freezer, the texture and taste of the cheesecake layer will start to degrade. Freeze your Boston cream pie cheesecake airtight either whole or in slices. Thaw the cake in the fridge when you’re ready to serve it.