This heavenly Boston Cream Pie Cheesecake transforms the classic New England dessert into a luxurious cheesecake experience with layers of creamy vanilla cheesecake, smooth pastry cream, and rich chocolate ganache all atop a buttery graham cracker crust.
I first created this for my husband’s birthday when he couldn’t decide between his two favorite desserts. The look on his face when he took that first bite was priceless, and it’s been our special occasion dessert ever since.
Ingredients
- Graham cracker crumbs: Provide a sturdy base that contrasts beautifully with the creamy layers above. Choose name brand crackers for the best flavor and texture
- Cream cheese: Forms the foundation of our cheesecake layer. Always use full fat cream cheese at proper room temperature for the smoothest texture
- Eggs: Give structure to the cheesecake. Bring them to room temperature before mixing to prevent lumps
- Heavy cream: Adds richness and silkiness to both the cheesecake and ganache. Look for cream with at least 36% fat content
- Cornstarch: Helps stabilize both the cheesecake and pastry cream. Always sift it to prevent lumps
- Semisweet chocolate chips: Create our glossy ganache topping. Choose high quality chocolate for the best flavor and shine
Step-by-Step Instructions
- Prepare the Perfect Crust:
- Thoroughly mix the graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand. Press firmly into your springform pan using the bottom of a measuring cup to create an even layer with slightly raised edges. Bake until just fragrant and slightly darker in color. A properly baked crust prevents sogginess and provides the perfect foundation.
- Create the Cheesecake Filling:
- Beat room temperature cream cheese and sugar on medium speed until completely smooth with no lumps remaining. Add eggs one at a time, allowing each to fully incorporate before adding the next. This gradual addition prevents air bubbles and creates that signature dense texture. Gently fold in the heavy cream and sifted cornstarch until just combined. Overmixing at this stage can lead to cracking during baking.
- Master the Baking Technique:
- Pour your velvety filling over the cooled crust and smooth the top with an offset spatula. Bake in a moderate oven until the edges are set but the center still has a slight wobble when gently shaken. Turn off the oven and let the cheesecake cool gradually inside for one hour with the door slightly ajar. This prevents the dramatic temperature change that causes cracks.
- Craft the Perfect Pastry Cream:
- Heat milk until steaming but not boiling. Meanwhile whisk egg yolks, sugar and cornstarch until pale yellow and slightly thickened. Slowly stream the hot milk into the egg mixture while constantly whisking to temper the eggs. Return this mixture to the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon. The pastry cream should be smooth and pudding like with no lumps.
- Prepare the Ganache Topping:
- Heat heavy cream just until bubbles form around the edges then pour over chocolate chips. Let sit undisturbed for two minutes before gently stirring from the center outward until completely smooth and glossy. A properly made ganache will have a satiny finish and pour smoothly over your dessert.
The pastry cream layer is truly what makes this dessert special. I discovered that adding a touch of butter at the end gives it that silky mouthfeel that perfectly bridges the dense cheesecake and rich chocolate topping. The first time I served this at a family gathering, my grandmother who rarely has seconds on dessert asked for another slice before finishing her first!
Troubleshooting Common Issues
Preventing a cracked cheesecake comes down to proper mixing and baking techniques. Always use room temperature ingredients, avoid overmixing once the eggs are added, and never open the oven door during baking. For extra insurance, place a shallow pan of water on the rack below your cheesecake to create humidity.
The pastry cream layer requires careful attention to avoid lumps or curdling. The key is gradual temperature changes and constant stirring. If you notice any lumps forming, remove from heat immediately and strain through a fine mesh sieve before cooling.
Make Ahead Options
This spectacular dessert actually benefits from being made in advance. The cheesecake layer can be baked up to three days ahead and stored covered in the refrigerator. The pastry cream can be prepared a day ahead and kept with plastic wrap directly on its surface to prevent skin formation. The complete assembled dessert will keep beautifully for up to four days refrigerated, making it perfect for busy holiday gatherings.
