Introduction
Boston Chocolate Cream Pie Cheesecake is a decadent fusion of two iconic desserts: classic Boston cream pie and rich, creamy cheesecake. It starts with a soft vanilla cake-style crust, topped with a silky vanilla custard cheesecake layer, and finished with a glossy chocolate ganache topping. Every slice delivers fluffy cake, smooth custard cheesecake, and deep chocolate flavor — elegant, indulgent, and completely unforgettable.
This is a true show-stopper dessert for holidays, birthdays, or any occasion when you want bakery-level results at home.
Why You’ll Love This Cheesecake
Inspired by the classic Boston Cream Pie
Creamy custard-style cheesecake layer
Soft cake base instead of a cookie crust
Rich chocolate ganache topping
Perfect make-ahead dessert
Ingredients
Vanilla Cake Base
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup whole milk
1½ teaspoons vanilla extract
Custard Cheesecake Layer
16 oz cream cheese, softened
¾ cup granulated sugar
3 large eggs, room temperature
1 cup heavy cream
2 tablespoons cornstarch
2 teaspoons vanilla extract
Chocolate Ganache Topping
1 cup semi-sweet chocolate chips
¾ cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Equipment Needed
9-inch springform pan
Electric mixer
Mixing bowls
Saucepan
Rubber spatula
Roasting pan (for water bath)
Step-by-Step Instructions
Step 1: Prepare the Cake Base
Preheat oven to 325°F (165°C).
Grease and line the bottom of a 9-inch springform pan.
In a bowl, whisk flour, baking powder, and salt.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk until smooth.
Spread batter evenly in the pan.
Bake for 15–18 minutes, just until set.
Let cool slightly.
Step 2: Make the Custard Cheesecake Filling
Beat cream cheese until smooth.
Add sugar and beat until creamy.
Add eggs one at a time, mixing gently.
Mix in heavy cream, cornstarch, and vanilla until smooth.
Do not overmix.
Step 3: Assemble & Bake
Pour cheesecake batter over cooled cake layer.
Wrap springform pan with foil and place in a water bath.
Bake for 65–75 minutes, until edges are set and center slightly jiggles.
Turn oven off, crack door, and let cool inside for 1 hour.
Step 4: Chill
Refrigerate cheesecake for at least 6 hours, preferably overnight.
Step 5: Make the Chocolate Ganache
Heat heavy cream until just simmering.
Pour over chocolate chips and butter.
Let sit 2 minutes, then stir until smooth.
Stir in vanilla extract.
Step 6: Finish the Cheesecake
Pour ganache over chilled cheesecake.
Spread evenly and let set for 20–30 minutes before serving.
Serving Suggestions
Serve chilled with whipped cream
Garnish with chocolate curls
Pair with coffee or espresso
Tips for Best Results
Use room-temperature ingredients
Do not overbake — center should jiggle
Chill fully before slicing
Use a warm knife for clean cuts
Variations
Dark Chocolate Boston Cream Cheesecake
Use dark chocolate for ganache.
Mini Boston Cream Cheesecakes
Bake in muffin pans for individual servings.
Extra Custard Style
Add an additional ½ cup cream for silkier texture.
Storage
Refrigerate up to 5 days
Freeze slices up to 2 months (without ganache if possible)
Preparation Time
Prep time: 40 minutes
Bake time: 75 minutes
Chill time: 6–8 hours
Estimated Calories
Approximately 460–520 calories per slice
Based on 12 servings
Final Thoughts
Boston Chocolate Cream Pie Cheesecake is rich, elegant, and irresistibly smooth — the perfect marriage of cake, custard, and chocolate. It looks stunning on the table and tastes even better, making it a guaranteed crowd-pleaser.
