Boston Cream Pie Cheesecake Recipe

Boston Cream Cheesecake Pie 

This rich Boston Cream Cheesecake Pie combines a graham cracker crust, creamy vanilla filling, and luscious chocolate ganache. Perfect for any dessert lover!

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Yield
Serves 8–10

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Ingredients

For the Crust:

• 1 3/4 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted

For the Ganache (Crust + Top):

• 1 1/2 cups semi-sweet chocolate chips
• 3/4 cup heavy cream
• 2 teaspoons vanilla extract

For the Filling:

• 16 oz (2 blocks) cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1/4 cup sour cream, at room temperature
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature

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Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (165°C).
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Set aside.

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Step 2: Make the Ganache for the Crust

1. In a double boiler, heat 3/4 cup of the chocolate chips and 1/4 cup of heavy cream, stirring until smooth.
2. Stir in 1 teaspoon of vanilla extract.
3. Spread this ganache evenly over the crust's bottom. Refrigerate while preparing the filling to allow the ganache to set.

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Step 3: Prepare the Filling

1. In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy.
2. Add sour cream and vanilla extract, mixing until combined.
3. Beat in the eggs one at a time, mixing on low speed to avoid incorporating too much air.
4. Pour the filling over the chilled crust and ganache layer, spreading it evenly.

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Step 4: Bake the Cheesecake

1. Place the pie plate on a baking sheet to catch any drips.
2. Bake at 325°F for 40–45 minutes, or until the center is slightly set but still jiggly.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes.
4. Remove from the oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight.

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Step 5: Prepare the Ganache for the Top

1. Heat the remaining 3/4 cup chocolate chips and 1/2 cup heavy cream until smooth.
2. Stir in the remaining teaspoon of vanilla extract.
3. Once the cheesecake is fully chilled, pour the ganache over the top, spreading evenly.

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Step 6: Serve
Slice the cheesecake directly from the pie plate. For clean cuts, wipe the knife with a damp cloth between slices. Enjoy!

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Kitchen Tips

1. Use a deep-dish pie plate for enough space to accommodate all layers.
2. Let the ganache for the crust fully set before adding the cheesecake filling.
3. Ensure all filling ingredients are at room temperature for a smooth texture.
4. Allow the cheesecake to chill overnight for the best flavor and structure.
5. Store leftovers in the refrigerator for up to 5 days.