I love this Boston Cream Cheesecake because it combines everything I enjoy in one dessert: a buttery crust, a rich and creamy cheesecake filling, smooth vanilla custard, and a glossy chocolate topping. Every bite feels indulgent and classic at the same time, making it perfect for special occasions or when I simply want to bake something impressive.
Why You’ll Love This Recipe
I like this recipe because it brings together the flavors of a traditional Boston cream pie with the texture of a cheesecake. I enjoy how the graham cracker crust adds crunch, while the cheesecake layer stays dense and silky. I also appreciate that it can be made step by step without complicated techniques, yet the final result looks and tastes like a bakery-style dessert.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the cheesecake filling
3 packages cream cheese, softened (8 oz each)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup heavy cream
For the vanilla custard layer
1 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
3 egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the chocolate topping
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
Directions
I start by preheating the oven to 325°F (165°C). I mix the graham cracker crumbs, melted butter, and sugar, then press the mixture firmly into the bottom of a springform pan. I bake the crust for about 10 minutes and let it cool slightly.
For the cheesecake filling, I beat the cream cheese until smooth, then add the sugar and mix well. I add the eggs one at a time, followed by the vanilla extract and heavy cream. I pour the filling over the cooled crust and smooth the top. I bake it for about 50–60 minutes, until the center is just set. I turn off the oven, crack the door, and let the cheesecake cool gradually before chilling it in the refrigerator.
To make the custard, I heat the milk and cream in a saucepan. In a bowl, I whisk the sugar, egg yolks, and cornstarch. I slowly pour the warm milk mixture into the eggs, then return everything to the saucepan and cook until thick. I stir in the vanilla and let the custard cool before spreading it evenly over the chilled cheesecake.
For the chocolate topping, I heat the cream until just simmering, then pour it over the chocolate chips. After a few minutes, I stir until smooth and glossy. I pour the ganache over the custard layer and refrigerate the cheesecake until fully set.
Servings And Timing
I usually cut this cheesecake into 12 servings.
Prep time: about 30 minutes
Baking time: about 60 minutes
Chilling and setting time: at least 4 hours
Total time: approximately 5 hours and 30 minutes
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 4 days. I prefer not to reheat it, since it tastes best chilled. When serving leftovers, I simply slice and enjoy straight from the fridge.
FAQs
Can I make this cheesecake ahead of time?
I often make it a day in advance because the flavors develop even more as it chills overnight.
Can I use a different crust?
I sometimes use vanilla wafer crumbs or chocolate cookie crumbs instead of graham crackers for a twist.
How do I know when the cheesecake is done baking?
I look for set edges with a slightly jiggly center, which firms up as it cools.
Can I freeze Boston cream cheesecake?
I can freeze it without the custard and chocolate topping, then add those layers after thawing.
What’s the best way to get clean slices?
I use a sharp knife dipped in warm water and wipe it clean between each cut.
Conclusion
I consider this Boston Cream Cheesecake a show-stopping dessert that never fails to impress. I enjoy how each layer complements the others, creating a balanced and decadent treat. Whenever I want a dessert that feels classic yet luxurious, this is the recipe I come back to.
A decadent dessert that layers rich cheesecake over a graham cracker crust, topped with smooth vanilla custard and a glossy chocolate ganache—just like a Boston cream pie, but in cheesecake form.
Ingredients
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the cheesecake filling:
3 packages cream cheese, softened (8 oz each)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup heavy cream
For the vanilla custard layer:
1 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
3 egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the chocolate topping:
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 325°F (165°C). Lightly grease a springform pan.
Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool slightly.
In a large bowl, beat cream cheese until smooth. Add sugar and mix. Beat in eggs one at a time, then mix in vanilla and heavy cream.
Pour filling over crust and smooth the top. Bake for 50–60 minutes, until center is just set. Cool in the oven with the door cracked, then chill for at least 4 hours.
For the custard, heat milk and cream in a saucepan. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly whisk in hot milk mixture, return to saucepan, and cook over medium heat until thickened. Stir in vanilla and cool completely.
Spread cooled custard over chilled cheesecake evenly.
To make the ganache, heat cream until simmering. Pour over chocolate chips and let sit 2–3 minutes. Stir until smooth and glossy.
Pour ganache over custard layer and spread evenly. Chill until fully set, at least 1 more hour.
Slice with a sharp knife dipped in warm water and wiped clean between cuts. Serve chilled.
Notes
Use vanilla wafers or chocolate cookies for a crust variation.
Cheesecake sets better if made a day in advance.
Freeze cheesecake without custard and ganache; add toppings after thawing.
Use a springform pan for easy removal and clean layers.
Ganache can be poured while still slightly warm for smoother spreading.
