Boston Cream Pie Cheesecake
Boston cream pie meets cheesecake in this layered dessert, featuring two layers of moist yellow cake, cheesecake and pastry cream, topped off with a silky chocolate ganache. A must make for Boston cream pie fans!
…cake. Yes. I went there.
When my mom’s birthday was approaching, I got to thinking about how fun it’d be to make another Boston cream pie dessert. It’s her favorite donut so a few years back I whipped up some simple and fairly mess free Boston cream pie cupcakes.
I searched for a recipe and came up empty handed. Sure there are recipes out there but not for the style I wanted. I didn’t just want a cheesecake with a chocolate ganache topping because that is in no way a Boston cream pie cheesecake. It’s cheesecake and chocolate! It at the very least needed pastry cream because next to the chocolate, the pastry cream is essential.
After some planning and a bit of research, I pulled together a tasty recipe. The only issues I faced were that for some reason, even though the same pan was used, my cheesecake turned out larger than my cake. I ended up having to trim away the edge during the stacking process. Not a big deal really, but be prepared for that. The kids enjoyed snagging the scraps anyway so I guess it was a win for them.
Secondly, it’s not a smooth and pretty outside edge because of the various items stacked. You could easily fix this by using a dark chocolate frosting instead of a ganache but honestly, once you take a bite of this… you won’t care what the outside edge looks like. Just look at the inside! The inside is absolutely what matters.
Layers of moist yellow cake, cheesecake and pastry cream topped off with a silky chocolate ganache.
Make this and be sure to share it with your favorite people. They’ll thank you.
*Please note: This recipe does take more time than the average cake or cheesecake recipe. The yellow cake ingredients have been cut in half to create a single 9″ cake. The cake will be sliced in half for layering. Also, I used Bake Even Strips by Wilton for both the cake and cheesecake to create a flat top.
Yield: Makes 1: 9 inch cake
Boston Cream Pie Cheesecake-cake
Layers of moist yellow cake, cheesecake and pastry cream, topped off with a silky chocolate ganache.
- 16oz cream cheese, softened
- 2/3C granulated sugar
- 1/8 tsp salt
- 2 eggs, room temperature
- 1/2 tsp vanilla extract
- 1/3C sour cream
Pastry cream ingredients:
- 1C milk
- 1/4C granulated sugar
- 1 tsp vanilla extract
- 3 egg yolks
- 2 tbsp flour
- 2 tbsp butter
- 1/8 tsp salt
Yellow cake ingredients:
- 3/4C + 2 Tbsp granulated sugar
- 5 tbsp butter, softened
- 2 eggs + 1 yolk, room temperature
- 1 tsp vanilla extract
- 1 1/4C cake flour
- 1/2 tsp + 1/8 tsp baking powder
- 1/8 tsp baking soda
- 3/8 tsp salt
- 1/2C buttermilk
- 1 tbsp vegetable oil
Chocolate ganache ingredients:
- 8oz semi-sweet chocolate
- 3/4C heavy whipping cream
- 2 tbsp butter
Prepare the cheesecake:
Preheat oven to 325 degrees. Cut 2 pieces of parchment paper to fit inside of a 9" round cake pan. Lightly grease the sides and bottom of your pan. Place one round in the bottom, set aside.
In a large bowl or stand mixer, cream softened cream cheese and granulated sugar. Add salt, vanilla and sour cream, beating until nearly combined. Add eggs and mix until no streaks remain. Poor batter into prepared cake pan.
Bake for 45 minutes (with bake even strips attached if desired). Turn off the oven after 45 minutes, leaving cheesecake in to rest for an additional 30 minutes. Remove from oven, cool on a wire rack for several hours prior to transferring to the fridge to chill until fully set, or overnight.
When cheesecake is completely chilled, carefully remove to a large platter or cutting board lined with parchment paper. Return to the fridge.
Prepare the pastry cream:
While the cheesecake chills, prepare the pastry cream. In a medium saucepan over medium heat, cook milk and 2 tbsp sugar. When sugar has dissolved, add flour and salt. Bring to a low boil. In a small bowl, combine yolks and remaining 2 tbsp sugar. While whisking eggs, in a slow and steady stream add some of the hot milk to the eggs. Return mixture to pan and return pan to heat. Boil for 1 minute, stirring continuously. Remove from heat, add butter. Stir until completely incorporated. Transfer to a small bowl. Tightly cover with plastic wrap pressed into the custard surface, to prevent a crust. Cool to room temperature prior to chilling in the fridge.
Prepare the cake:
Clean and prepare 9" round cake pan, as done previously. Preheat oven to 350 degrees.
In a large bowl or stand mixer, cream butter and sugar. Add eggs and vanilla. With mixer on low, add half of the dry ingredients followed by the oil and half of the buttermilk, repeat with remaining ingredients. Transfer to prepared cake pan. For a level top, wrap pan with 1 soaked bake even strip. Bake for 25-35 minutes or until cake is golden and a cake tester comes out clean.
Allow cake to rest in pan for 5-10 minutes prior to inverting cake onto a wire rack to cool completely.
Slice cake layer in half. Place one half on your desired surface. Top off with cheesecake layer, trim edges if needed. Smooth entire bowl of custard on top of cheesecake. Carefully place remaining cake half on top of the pastry cream. Set aside.
Prepare the chocolate ganache:
Pour cream into a medium bowl, set aside. Heat cream and butter in a small saucepan over medium heat, bring to a low boil. Pour warm cream mixture over chocolate. Stir gently until completely smooth.
Slowly pour ganache over the top cake layer, allowing it to drip down the sides. Even out with an offset spatula. Use as much or as little ganache as desired.
If eating within 24 hours, cheesecake-cake may be covered and left out at room temperature, any longer and it should be refrigerated.
Baked by Rachel original