Boston Cream Pie Cheesecake
This Boston Cream Pie Cheesecake is a dreamy dessert mashup featuring a rich, creamy cheesecake layered between soft sponge cake and topped with a glossy chocolate ganache. It’s the ultimate indulgence for any cheesecake lover!
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
Ingredients
Cake Layer
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs room temperature
- 1/2 cup granulated sugar
- 1/2 cup milk warm
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
Cheesecake Layer
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 eggs
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the cake layer: In a bowl, whisk flour, baking powder, and salt. In another bowl, beat eggs and sugar until light. Mix in warm milk, melted butter, and vanilla. Stir in dry ingredients. Pour into pan and bake 15–18 minutes. Cool completely.
- Make cheesecake filling: Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Beat in eggs one at a time. Pour over cooled cake layer.
- Bake cheesecake for 55–60 minutes or until center is set. Cool at room temperature for 1 hour, then chill at least 4 hours or overnight.
- Prepare ganache: Heat cream until just simmering. Pour over chocolate chips and let sit for 1 minute. Stir until smooth. Cool slightly, then pour over cheesecake.
- Chill again for 30 minutes before slicing and serving. Enjoy!
Notes
For a cleaner slice, dip your knife in warm water and wipe between cuts. You can prepare this cheesecake a day ahead for best texture.