Boston cream pie is one of my ALL time favorite desserts. What’s better than when that dessert is also a pie that’s really a cake that then becomes a cheesecake? While there is no actual cake in this version, it’s all about the pastry cream and ganache flavors thatmake it taste like grandma made it 🙂
BOSTON CREAM PIE CHEESECAKE
CRUST
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
- Preheat your oven to 325°.
- Grease a 9-inch spring form pan.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, mixing until well combined.
- Press the mixture firmly and evenly into the bottom of the prepared spring form pan.
- Bake for 10 minutes, then remove from the oven and set aside to cool.
FILLING
3 (8 ounce) blocks cream cheese, room temperature
1 cup sugar
3 tablespoons AP flour
1 cup sour cream (full fat)
1 tablespoon PURE vanilla extract
4 LARGE eggs, room temperature
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the flour, sour cream, and vanilla, mixing until well combined.
- Add the eggs, one at a time, mixing on low speed after each addition just until combined.
- Pour the cheesecake batter over the cooled crust and spread it evenly.
- Bake at 325° 50-60 minutes, or until the center is set and the edges are slightly puffed.
- Turn off the oven and leave in the oven with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and allow it to cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
PASTRY CREAM
2 cups whole milk
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons AP flour
4 LARGE egg yolks
2 tablespoons unsalted butter
1-2 teaspoons PURE vanilla extract
- In a medium saucepan, heat the whole milk until just simmering.
- In a separate bowl, whisk together the sugar, cornstarch and flour.
- Add the egg yolks and whisk until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
- Remove from heat and stir in the unsalted butter and vanilla extract until smooth.
- Transfer the pastry cream to a bowl, cover with plastic wrap pressing it directly onto the surface to prevent a skin from forming and refrigerate until completely chilled.
GANACHE
8 ounces semi-sweet chocolate, chopped
1 cup heavy whipping cream
- Place the chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy whipping cream until it just begins to simmer.
- Pour the hot cream over the chocolate.
- Let sit for 2-3 minutes, then stir until smooth and glossy.
ASSEMBLY
- Spread the chilled pastry cream over the top of the chilled cheesecake.
- Pour the chocolate ganache over the pastry cream, spreading it evenly.
- Refrigerate AT LEAST 1 hour before serving to allow the layers to set.