Boston Cream Pie Cheesecake

By Lily | Last modified on Feb 16, 2026

Featured in: Desserts

If you love the classic Boston cream pie and crave the rich decadence of cheesecake, this Boston Cream Pie Cheesecake is an irresistible mashup that perfectly combines both worlds. Picture a light, airy sponge cake base topped with a smooth, creamy cheese filling, layered with luscious vanilla pastry cream, and finished with a glossy chocolate ganache that melts in your mouth.

This dessert is truly a showstopper for any special occasion or when you want to impress guests with a multi-layered treat that hits all the right flavor notes. The blend of textures and the balance between sweet cake, creamy filling, and rich chocolate make it a memorable delight.

Why You’ll Love This Recipe

Combines the best elements of Boston cream pie and cheesecake for a unique indulgence.
Includes multiple layers that offer a variety of textures and flavors in every bite.
Uses a water bath baking method to ensure a creamy, crack-free cheesecake layer.
Chocolate ganache glaze adds a rich, professional finish that makes this dessert stand out.

Ingredients

Cake Flour: Provides a light, tender base for the sponge cake layer, ensuring softness and delicate crumb.
Baking Powder: Helps the sponge cake rise evenly, creating a fluffy texture.
Salt: Enhances the overall flavors in the cake batter.
Eggs, separated: Egg yolks add richness while egg whites, whipped, create volume and lightness in the sponge layer.
Sugar: Sweetens both the sponge cake and creamy cheesecake layer for balanced flavor.
Pure Vanilla Extract: Adds warm, aromatic sweetness to both the cake and cheesecake layers.
Unsalted Butter, melted: Incorporates moisture and richness into the sponge cake layer.
Cream of Tartar: Stabilizes the whipped egg whites, helping them hold their stiff peaks for a light cake texture.
Cream Cheese: The main ingredient for the cheesecake; softened for smooth blending and creamy texture.
Cornstarch: Thickens the cheesecake filling and helps maintain its structure during baking.
Heavy Whipping Cream: Used in both the cheesecake batter and pastry cream for richness and smoothness.
Instant Vanilla Pudding Mix: Creates the silky pastry cream layer with enhanced vanilla flavor and creamy texture.
Milk: Softens the instant pudding for the pastry cream topping.
Semisweet Chocolate: The base for the chocolate ganache, bringing bittersweet richness.
Light Corn Syrup: Adds shine and smooth texture to the chocolate glaze.
Butter: Enriches the chocolate glaze, giving it a silky finish and extra depth.

Instructions

Preheat Oven and Prepare Springform Pan: Set your oven to 350°F (177°C). Butter a 9-inch springform pan to prevent sticking, then wrap the outside with foil to protect it during the water bath phase. This setup helps avoid water seepage, ensuring a creamy cheesecake texture.
Make the Sponge Cake Batter: Sift together the cake flour, baking powder, and salt to evenly incorporate the leavening and seasonings. Beat the egg yolks with 1/3 cup sugar until pale and ribbon-like, which creates a light texture. Add vanilla for flavor, then gently fold the dry flour mixture into the egg yolks to avoid deflating the batter. Finally, stir in melted butter for richness.
Whip Egg Whites and Combine: In a clean bowl, beat egg whites with cream of tartar until foamy, then gradually add 2 tablespoons sugar and continue beating until stiff peaks form. This whipped mixture adds airiness to the sponge. Carefully fold the egg whites into the batter, preserving volume. Spread evenly in the prepared pan and bake for 13 to 15 minutes until golden and springy.
Prepare the Cheesecake Filling: Beat one package of softened cream cheese with 1/3 cup sugar and cornstarch until smooth to start the cheesecake base. Add the remaining cream cheese and sugar, followed by vanilla extract for depth of flavor. Incorporate eggs one at a time, mixing gently to maintain creaminess. Finally, add heavy cream to enrich the texture of the filling.
Pour Cheesecake Layer and Bake in Water Bath: Once the cake layer has cooled, pour the creamy cheesecake filling over it in the springform pan. Place the pan inside a larger pan filled halfway with hot water (water bath) to ensure gentle, even baking. Bake for 75-85 minutes until the cheesecake is mostly set but still jiggles slightly in the center. Cool for 1 hour, then refrigerate at least 4 hours to fully set and develop flavors.
Make and Spread Pastry Cream: Using a mixer, beat the heavy cream, instant vanilla pudding mix, and milk on high speed until thick and fluffy. This quick pastry cream adds a luscious middle layer reminiscent of classic Boston cream pie filling. Spread evenly over the chilled cheesecake for a creamy contrast.
Prepare and Pour Chocolate Glaze: Combine chopped semisweet chocolate, light corn syrup, and butter in a microwave-safe bowl. Heat in short bursts, stirring until smooth and glossy. Let the glaze cool slightly before pouring it gently over the pastry cream layer to create a beautiful shiny chocolate topping. Chill briefly if needed before serving.

You Must Know

Use room temperature ingredients to achieve the smoothest and most cohesive batter.
Double-wrap the springform pan’s outside with foil to prevent leaks during the water bath.
Let the cheesecake cool in the turned-off oven for 10 minutes to avoid sudden temperature changes and cracking.
Slice the cake with a knife warmed under hot water for clean and elegant cuts.

Storage Tips

Store leftover cheesecake covered in the refrigerator for up to 4 days to maintain freshness and texture. For longer storage, wrap tightly and freeze for up to a month; thaw overnight in the fridge before serving.

Serving Suggestions

Serve this luxurious Boston Cream Pie Cheesecake chilled, garnished with fresh berries or a sprinkle of powdered sugar for contrast. It pairs wonderfully with a hot cup of coffee or a glass of dessert wine.

Professional Tips

Use fresh, room-temperature cream cheese and eggs to ensure smooth batter without lumps.
Be gentle when folding egg whites into the cake batter to retain maximum airiness and height.
A water bath helps maintain even, gentle heat to prevent cracks and overbaking the cheesecake.

FAQs

Can I make this cheesecake ahead of time?: Yes, this cheesecake benefits from chilling overnight to let flavors meld and set perfectly.
How do I prevent cracks on my cheesecake?: Use a water bath during baking and avoid rapid temperature changes by letting it cool gradually in the turned-off oven.
Can I substitute the instant pudding mix?: You can make homemade pastry cream, but instant pudding mix provides quick, consistent results.
Is it necessary to use a springform pan?: A springform pan is recommended for easy removal without damaging layered cakes like this one.
What is the best way to slice this cheesecake?: Warm your knife under hot water, dry it, then slice for clean, professional-looking pieces.
Can I use milk chocolate instead of semisweet for the glaze?: Yes, but semisweet balances the sweetness with a deeper chocolate flavor, which complements the richness better.
How long does the chocolate glaze take to set?: The glaze sets quickly once cooled; chilling for 15-20 minutes will firm it up nicely before serving.