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Boston Cream Pie Cheesecake

Boston Cream Pie Cheesecake combines a rich vanilla filling with a classic custard topping. This make-ahead dessert features a buttery wafer crust and sets perfectly in the fridge overnight. Enjoy distinct layers of creamy cheesecake, thick pastry cream, and a glossy bittersweet chocolate ganache.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 SLICES

Ingredients
  

Crust

  • 2 ½ cups vanilla wafer crumbs about 11 oz cookies
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted

Cheesecake filling

  • 32 ounces cream cheese softened (4 blocks)
  • 1 cup granulated sugar
  • ¾ cup sour cream room temperature
  • 1 tablespoon vanilla extract
  • 3 large eggs room temperature
  • 1 large egg yolk
  • 2 tablespoons all-purpose flour or 1 tablespoon cornstarch

Pastry cream

  • 2 cups whole milk
  • 5 large egg yolks
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Chocolate ganache

  • 6 ounces semi-sweet or bittersweet chocolate chopped
  • ¾ cup heavy cream
  • 1 tablespoon unsalted butter optional

Instructions
 

Bake the crust

  • Preheat oven to 325°F. Wrap a 9-inch springform pan in 2 layers of foil.
  • Mix wafer crumbs, sugar, salt, and melted butter. Press into the pan.
  • Bake 10 minutes. Cool.

Bake the cheesecake

  • Beat cream cheese until smooth. Mix in sugar.
  • Mix in sour cream and vanilla.
  • Add eggs and yolk one at a time on low. Mix in flour just until combined.
  • Pour into crust. Bake in a water bath 60–75 minutes, until edges are set and center gently wobbles.
  • Turn off oven, crack door, rest 1 hour. Cool, then refrigerate 6 hours or overnight.

Make the pastry cream

  • Heat milk until steaming. Whisk yolks + sugar, then whisk in cornstarch.
  • Slowly whisk hot milk into yolks, then return to saucepan.
  • Cook over medium heat, whisking, until thick and bubbling. Cook 30–60 seconds more.
  • Off heat, stir in butter, vanilla, salt. Cover surface with plastic wrap and chill 2 hours.

Assemble

  • Spread chilled pastry cream over chilled cheesecake. Refrigerate 30–60 minutes.

Ganache

  • Pour hot cream over chopped chocolate. Rest 2 minutes, then stir smooth. Add butter if using.
  • Cool ganache 5–10 minutes, pour over pastry cream, spread gently.
  • Chill 1 hour before slicing.

Notes

For clean slices, use a warm knife and wipe between cuts.
If you skip a water bath, bake with a pan of hot water on the rack below and watch closely for doneness.
Instant pudding can be used as a shortcut, but pastry cream gives the best sliceable custard layer.
Tried this recipe?Let us know how it was!