Easy Boston Cream Pie Cheesecake
Experience the best of both worlds with this easy Boston Cream Pie Cheesecake, combining a graham cracker crust, creamy cheesecake layer, smooth vanilla custard, and luscious chocolate ganache. It's a surprisingly straightforward dessert that's sure to impress!
Equipment
- 9-inch springform pan
- Medium bowl
- Large bowl
- Whisk
- Spatula
- small saucepan
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs About 10-12 full graham crackers crushed up
- 0.25 cup granulated sugar
- 6 tbsp unsalted butter melted
- 1 tsp vanilla extract
For the Cheesecake Filling
- 2 8-ounce blocks cream cheese softened
- 0.5 cup sour cream
- 0.75 cup granulated sugar
- 2 large eggs
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 0.25 tsp salt
For the Custard Layer
- 1 3.4-ounce box instant vanilla pudding mix
- 1.5 cups whole milk
- 0.5 cup heavy cream
For the Chocolate Ganache
- 0.5 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tbsp light corn syrup optional, for shine
Instructions
- Step 1: Get the Crust Ready. Preheat your oven to 325°F (160°C). In a medium bowl, toss together the graham cracker crumbs, sugar, melted butter, and vanilla extract until it looks like wet sand. Pour the crumb mixture into a 9-inch springform pan and press it firmly into the bottom and about halfway up the sides. Bake for about 8 minutes until set. Take it out and let it cool completely while you work on the filling.
- Step 2: Mix Up the Cheesecake Filling. While the crust cools, beat the softened cream cheese, sour cream, and sugar in a large bowl until super smooth and creamy. Scrape down the sides. Add the eggs one at a time, mixing just until each is combined. Gently stir in the flour, vanilla extract, and salt. Pour this filling over your cooled graham cracker crust.
- Step 3: Bake the Cheesecake. Place the springform pan in the 325°F (160°C) oven. Bake for 35-40 minutes, until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door propped open slightly for about an hour. Then, take it out and let it cool completely at room temperature. Once totally cool, cover loosely and refrigerate for at least 4 hours, or preferably overnight.
- Step 4: Make the Custard Layer. Once the cheesecake is well-chilled, whisk together the instant vanilla pudding mix, whole milk, and heavy cream in a medium bowl for about 2 minutes until thick and smooth. Spoon this custard evenly over the top of the chilled cheesecake layer and smooth it out.
- Step 5: Prepare the Chocolate Ganache. In a small saucepan, heat the ½ cup heavy cream over medium heat until small bubbles form around the edge. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and shiny. If using corn syrup, stir it in now. Let the ganache cool slightly for about 5-10 minutes.
- Step 6: Chill and Serve! Carefully pour the slightly cooled ganache over the custard layer, spreading gently to cover the top. Put the cheesecake back in the refrigerator for at least 1 hour to allow the ganache to set up. Carefully unclip the springform pan sides before slicing and serving.
Notes
Make sure cream cheese is softened for a lump-free filling. Don't overmix the eggs in the cheesecake batter to help prevent cracks. Cooling the cheesecake gradually (in the oven, then at room temp, then fridge) is crucial for proper setting. You can make the crust and cheesecake layer a day ahead. Store covered in the refrigerator for 3-4 days.