Boston Cream Pie Cheesecake

This stunning three-layer dessert combines two beloved classics into one showstopping treat! A tender vanilla cake base gets topped with creamy cheesecake and a layer of rich chocolate ganache, all crowned with silky pastry cream. Perfect for special occasions or when you want to impress!

WHY THIS RECIPE WORKS

Testing every element was crucial to getting this recipe just right. The cake layer needs to be sturdy enough to support the cheesecake while staying moist, the cheesecake should be extra creamy without cracking, and both the ganache and pastry cream require the perfect consistency for that professional finish.

PRO TIPS FOR SUCCESS

Make sure ALL ingredients are at room temperature for the smoothest cheesecake
Properly wrap your springform pan in foil for the water bath – no one wants a soggy bottom!
Cool the cheesecake gradually to prevent cracks
Add corn syrup to the ganache topping for the perfect shine and piping consistency

INGREDIENTS NEEDED

For the Vanilla Cake Base:

1 cup cake flour (must be cake flour for tenderness)
1½ teaspoons baking powder
¼ teaspoon fine sea salt
4 large eggs, separated and at room temperature (very important!)
¾ cup granulated sugar
2 teaspoons pure vanilla extract
¼ cup unsalted butter, melted and cooled

For the Cheesecake Layer:

24 ounces cream cheese, softened (three 8-oz blocks)
1 cup granulated sugar
3 tablespoons all-purpose flour
1 cup sour cream, room temperature
1 tablespoon vanilla extract
3 large eggs, room temperature

For the Chocolate Ganache:

9 ounces semi-sweet chocolate, finely chopped
1 cup heavy whipping cream
3 tablespoons light corn syrup
1/2 teaspoon vanilla extract

For the Pastry Cream:

2 large egg yolks
6 tablespoons granulated sugar
1½ tablespoons cornstarch
1 cup whole milk
1 tablespoon unsalted butter
1 teaspoon vanilla extract

HOW TO MAKE THIS SHOWSTOPPING DESSERT

The key to success is making each layer properly and allowing proper cooling time between steps. I usually spread this over two days – making the cake and cheesecake one day, then finishing with the toppings the next.

Step 1: Make the Cake Base

Preheat oven to 350°F. Line a 9-inch springform pan with parchment and grease sides.
Cream butter and sugar for 3-4 minutes until very light and fluffy. This extended creaming time is crucial for a tender cake.
Add egg yolks one at a time, then vanilla, mixing well after each.
Combine dry ingredients separately, then add alternately with the milk, starting and ending with flour mixture.
Beat egg whites separately until stiff peaks form, then fold gently into batter.
Bake 18-20 minutes until just set. Cool completely.

Step 2: Prepare the Cheesecake

Lower oven to 300°F. Re-spray pan sides.
Beat cream cheese and sugar until completely smooth. Add flour and mix on low.
Mix in sour cream and vanilla. Add eggs one at a time on low speed.
Pour over cooled cake. Place in water bath.
Bake 1 hour 15 minutes until edges are set but center still jiggles slightly.
Cool in oven 1 hour with door cracked, then refrigerate overnight.

Step 3: Make the Chocolate Ganache

Place finely chopped chocolate in a heatproof bowl.
Heat cream just until bubbling around edges. Pour over chocolate and let stand 3 minutes.
Add corn syrup and vanilla, then whisk until completely smooth and glossy.
Let cool until thickened but still pourable, about 30 minutes. The consistency should be perfect for piping but not too firm.

Step 4: Prepare the Pastry Cream

Whisk egg yolks in a bowl. Set aside.
In a saucepan, combine sugar, cornstarch, and milk. Cook over medium heat, stirring constantly until thickened.
Slowly whisk half the hot mixture into egg yolks to temper, then return everything to the pan.
Cook 2 minutes more, whisking constantly, until very thick.
Remove from heat, stir in butter and vanilla. Cover surface directly with plastic and chill.