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Boston Cream Pie Cheesecake

Boston Cream Pie Cheesecake

A decadent dessert combining sponge cake, rich cream cheese filling, velvety pastry cream, and smooth chocolate ganache for an indulgent American classic.
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Prep Time 50 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course cake, Dessert
Cuisine American
Servings 12 people
Calories 620 kcal

Equipment

  • 1 9-inch springform pan
  • 1 Mixing bowls
  • 1 mixer
  • 1 water bath
  • 1 microwave-safe bowl

Ingredients
  

  • 1/2 cup cake flour sifted
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 3 large eggs separated
  • 1/3 cup plus 2 tablespoons sugar divided
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter melted
  • 1/4 teaspoon cream of tartar
  • 4 8-ounce packages cream cheese, softened and divided
  • 1 2/3 cups sugar divided
  • 1/4 cup cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 3/4 cup heavy whipping cream
  • 1 pint heavy cream
  • 1 3.4-ounce package instant vanilla pudding mix
  • 1/3 cup milk
  • 4 ounces semisweet chocolate coarsely chopped
  • 1 tablespoon light corn syrup
  • 4 tablespoons butter

Instructions
 

  • Preheat oven to 350°F and prepare a 9-inch springform pan by buttering and wrapping the outside with foil.
  • Sift together cake flour, baking powder, and salt.
  • Beat egg yolks with 1/3 cup sugar until light and fluffy, about 5 minutes, then add vanilla extract.
  • Fold the sifted flour mixture into the yolk mixture and blend in melted butter.
  • In a separate bowl, beat egg whites with cream of tartar until foamy; gradually add 2 tablespoons sugar until stiff peaks form.
  • Fold the egg whites gently into the batter and spread evenly in the prepared pan.
  • Bake the cake layer for 13-15 minutes until set; allow to cool completely.
  • Prepare the cheesecake layer by beating one package of cream cheese with 1/3 cup sugar and cornstarch until smooth.
  • Add the remaining cream cheese, then beat in remaining sugar and vanilla extract.
  • Add eggs one at a time, then mix in the heavy whipping cream.
  • Pour the cheesecake mixture over the cooled cake layer in the pan.
  • Place the pan in a water bath and bake for 75-85 minutes until the center just jiggles.
  • Cool cheesecake for 1 hour, then refrigerate for at least 4 hours or overnight.
  • To make the pastry cream, beat heavy cream, pudding mix, and milk on high speed until thickened.
  • Spread the pastry cream evenly over the chilled cheesecake.
  • Prepare the chocolate glaze by melting chocolate, corn syrup, and butter in the microwave, stirring until smooth.
  • Cool the glaze slightly, then pour evenly over the pastry cream layer.
  • Serve chilled and enjoy this rich Boston Cream Pie Cheesecake.

Notes

  • Use room-temperature cream cheese, eggs, and butter for smooth batter.
  • Double-wrap the pan with foil to prevent water leakage.
  • Cool cheesecake in a turned-off oven for 10 minutes to prevent cracks.
  • Slice with a warm knife for clean pieces.