Boston Cream Pie Cheesecake

Name: Boston Cream Pie Cheesecake
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: FOR VANILLA CAKE LAYER; 1 1/2 cups cake flour; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, at room temperature; 1 large egg; 1/4 teaspoon salt; 1 cup granulated sugar; 3/4 cup milk; 1/4 cup mini chocolate chips, do not use regular, they will sink; FOR CHEESECAKE LAYER; 3 (8 ounce) packs cream cheese, at room temperature; 3/4 cup granulated sugar; 1 1/2 teaspoons vanilla extract; 3 large eggs; 1 cup sour cream; FOR CHOCOLATE GANACHE GLAZE; 3/4 cup heavy cream; 1 cup semi sweet chocolate chips; 2 tablespoons salted butter, at room temperature; FOR GARNISH; Sparkle sugar, as needed; Fresh berries, as needed; Whipped cream, as needed

fenway @Fenway

This is a delicious twist on the Boston Cream Pie with a vanilla cake crust and a creamy cheesecake standing in for the custard filling. Then its topped with the traditional chocolate ganach glaze.

fenway @Fenway

This is a delicious twist on the Boston Cream Pie with a vanilla cake crust and a creamy cheesecake standing in for the custard filling. Then its topped with the traditional chocolate ganach glaze.

Saved

Ingredients

60 mins

12 servings

FOR VANILLA CAKE LAYER
1 1/2 cupscake flour
1 teaspoonbaking powder
1 teaspoonvanilla extract
1/2 cupunsalted butter, at room temperature
1large egg
1/4 teaspoonsalt
1 cupgranulated sugar
3/4 cupmilk
1/4 cupmini chocolate chips, do not use regular, they will sink
FOR CHEESECAKE LAYER
3 (8 ounce) packscream cheese, at room temperature
3/4 cupgranulated sugar
1 1/2 teaspoonsvanilla extract
3large eggs
1 cupsour cream
FOR CHOCOLATE GANACHE GLAZE
3/4 cupheavy cream
1 cupsemi sweet chocolate chips
2 tablespoonssalted butter, at room temperature
FOR GARNISH
Sparkle sugar, as needed
Fresh berries, as needed
Whipped cream, as needed

Saved

Steps

60 mins

1

Spray a 9 inch springform pan with bakers spray. Preheat oven to 350°F
2

Whisk together in a bowl flour, baking powder and salt
3

In a large bowl beat butter and sugar until light and fluffy
4

Beat in egg and vanilla until smooth
5

Add flour mixture, alternating with milk and stir just until blended. Fold in mini chips.
6
7

Spread into prepared pan
8

Bake for about 25 minutes until center is set and toothpick comes out clean. Cool on rack
9

Lower oven temperature to 325°F. Line a baking pan with foil. This is to protect and hold cheesecake while baking
10

MAKE CHEESECAKE LAYER
11

In a large bowl beat cream cheese until smooth
12

Beat in sugar and vanilla
13

Add eggs one at a time, beating in just until blended
14

Stir in sour cream until blended
15

Pour this cheesecake mixture over the cooled cake in spring form pan using an off set spatula to smooth and cover cake layer
16

Bake on foil lined pan 45 to 50 minutes until the outside edges appear set. Cool in pan on rack for 15 minutes then run a thin knife around edges of pan and realease sides of springform pan. Cool to room temperature before covering and refrigerating at least 6 hours or for best results overnight
17
18

MAKE CHOCOLATE GANACHE LAYER
19

Heat cream until hot but not boiling, add butter off hest and stir until smooth
20

Pour this hot mixture over chocolate chips, stir until smooth. Chill 10 to 15 minutes just until thick enough to spread
21
22

Spread over the top of the cheesecake layer and refrigerate until set
23

Decorate top with sparkle sugar, do this while chocolate is still not quite set so it sticks
24

Serve eith whipped cream and fresh berries
25

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fenway @Fenway

on January 28, 2016 20:58

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.