Name: Boston Chocolate Cream Pie Cheesecake
Prep time: 30 min
Cook time: 55 min
Total time: 5 h 25 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon salt; ½ cup granulated sugar; ¼ cup unsalted butter, softened; ½ cup milk; 1 large egg; 1 teaspoon vanilla extract; 16 oz cream cheese, softened; ½ cup granulated sugar (for cheesecake layer); 2 large eggs; 1 teaspoon vanilla extract (for cheesecake layer); 1½ cups milk (for custard); ⅓ cup granulated sugar (for custard); 3 large egg yolks; 2 tablespoons cornstarch; 1 teaspoon vanilla extract (for custard); ½ cup heavy cream; 4 oz semi-sweet chocolate, chopped; 1 tablespoon butter

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I love this dessert because it brings together three classics I can never resist: cheesecake, Boston cream pie, and rich chocolate glaze. Every time I make it, I end up with a smooth, creamy cheesecake layered with vanilla custard and finished with a glossy chocolate topping that feels bakery-level but is totally doable at home.

Why You’ll Love This Recipe

I enjoy this recipe because it looks impressive without being overly complicated. The textures are what really win me over: a tender cake-style base, a silky cheesecake layer, creamy custard, and a smooth chocolate finish. I also like that it can be made ahead of time, which makes it perfect when I want a stress-free dessert for guests or special occasions.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the cake base
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup granulated sugar
¼ cup unsalted butter, softened
½ cup milk
1 large egg
1 teaspoon vanilla extract

For the cheesecake layer
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the custard layer
1½ cups milk
⅓ cup granulated sugar
3 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract

For the chocolate glaze
½ cup heavy cream
4 oz semi-sweet chocolate, chopped
1 tablespoon butter

Directions

I start by preheating my oven to 350°F (175°C) and greasing a springform pan.

For the base, I mix the flour, baking powder, and salt in a bowl. In another bowl, I cream the butter and sugar, then add the egg, milk, and vanilla. I combine the wet and dry ingredients until smooth, then spread the batter evenly into the pan. I bake it for about 15 minutes, just until set, and let it cool slightly.

For the cheesecake layer, I beat the cream cheese and sugar until smooth, then add the eggs one at a time followed by the vanilla. I pour this mixture over the cooled base and bake for about 35–40 minutes, until the center is just slightly jiggly. I let it cool completely.

To make the custard, I heat the milk in a saucepan. In a bowl, I whisk sugar, egg yolks, and cornstarch. I slowly pour the warm milk into the egg mixture, then return everything to the saucepan and cook until thick. I stir in vanilla and let it cool before spreading it over the cheesecake.

For the chocolate glaze, I heat the cream until just simmering, pour it over the chopped chocolate and butter, then stir until smooth. I pour the glaze over the custard layer and chill the cheesecake until fully set.

Servings And Timing

I usually get about 10–12 slices from this cheesecake.
Preparation time is around 30 minutes.
Baking time is about 55 minutes total.
Chilling time is at least 4 hours, though I prefer letting it chill overnight for the best texture.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 4 days. I don’t reheat it, since it’s best enjoyed cold. When serving, I like to let it sit at room temperature for about 10 minutes to soften slightly.

FAQs

Can I make this cheesecake ahead of time?

I often make it a day in advance because the flavors and texture improve after chilling overnight.

Can I use a store-bought custard instead?

I prefer homemade custard for flavor and texture, but store-bought works if I’m short on time.

What kind of chocolate works best for the glaze?

I usually use semi-sweet chocolate, but dark chocolate works well if I want a richer finish.

Do I need a water bath for this cheesecake?

I don’t use one for this recipe, but I make sure not to overbake to keep it creamy.

Can I freeze this cheesecake?

I can freeze it without the custard and glaze, then add those fresh after thawing for best results.

Conclusion

I keep coming back to this Boston Chocolate Cream Pie Cheesecake because it combines elegance and comfort in one dessert. Every layer brings something special, and the final result always feels worth the effort. When I want a show-stopping cheesecake that everyone remembers, this is the recipe I reach for.

Boston Chocolate Cream Pie Cheesecake