why make this recipe
Boston Cream Pie Cheesecake is a delightful blend of two classic desserts: the rich and creamy cheesecake and the beloved Boston cream pie. This dessert appeals to those who enjoy a smooth cheesecake topped with chocolate ganache and whipped cream. It’s perfect for special occasions or just a sweet treat at home. Plus, it’s surprisingly easy to make, making it a great choice for bakers of all skill levels.
how to make Boston Cream Pie Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 1/4 cup granulated sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup chocolate ganache (for topping)
- Whipped cream (for garnish)
Directions:
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese until smooth. Gradually add 1 cup of sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing just until incorporated.
- Pour the cream cheese mixture over the crust. Bake for 50-60 minutes or until the center is set.
- Remove from the oven and allow to cool completely.
- Once cooled, whip the heavy cream and fold it into the remaining cheesecake mixture.
- Spread the whipped mixture over the cheesecake.
- Chill for at least 4 hours or overnight.
- Before serving, drizzle chocolate ganache on top and garnish with whipped cream.
how to serve Boston Cream Pie Cheesecake
Serve the Boston Cream Pie Cheesecake chilled. You can slice it into wedges and plate it nicely. For an extra treat, add a dollop of whipped cream on the side or on top of each slice.
how to store Boston Cream Pie Cheesecake
You can store any leftover cheesecake in the refrigerator. Make sure to cover it well with plastic wrap or place it in an airtight container. It will stay fresh for about 3 to 5 days in the fridge. Avoid freezing the cheesecake, as this might alter its texture.
tips to make Boston Cream Pie Cheesecake
- Make sure the cream cheese is softened before mixing. This helps achieve a smoother mixture.
- Don’t rush the cooling time; letting it cool completely helps prevent cracks on the surface.
- Customize the toppings! You can add fruit or use different flavors of ganache to switch things up.
variation
For a twist on this recipe, try adding a layer of vanilla pudding between the cheesecake and the whipped cream topping. This adds extra flavor and brings you closer to the traditional Boston cream pie style.
FAQs
Can I use a different type of crust?
Yes, you can use another type of cookie crust or even a traditional pie crust if you prefer.
What if I don’t have a springform pan?
You can use a regular cake pan but note that it might be harder to remove the cheesecake without it breaking.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is great when made a day in advance, giving it time to chill and set properly.
Boston Cream Pie Cheesecake
Ingredients
Crust ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 1/4 cup granulated sugar
Cheesecake ingredients
- 32 oz cream cheese, softened (4 packages of 8 oz each) Make sure the cream cheese is softened before mixing.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup chocolate ganache (for topping)
- Whipped cream (for garnish)
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese until smooth. Gradually add 1 cup of sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing just until incorporated.
- Pour the cream cheese mixture over the crust. Bake for 50-60 minutes or until the center is set.
- Remove from the oven and allow to cool completely.
Topping and Serving
- Once cooled, whip the heavy cream and fold it into the remaining cheesecake mixture.
- Spread the whipped mixture over the cheesecake.
- Chill for at least 4 hours or overnight.
- Before serving, drizzle chocolate ganache on top and garnish with whipped cream.
