Boston Cream Cheesecake is a luxurious twist on the classic Boston cream pie, combining a tender vanilla sponge base, an ultra-creamy cheesecake layer, and a rich dark chocolate ganache topping. This show-stopping dessert delivers elegant flavor and texture in every bite—perfect for special occasions, celebrations, or whenever you want an unforgettable cheesecake.
With its smooth layers and classic flavors, this cheesecake is both comforting and impressive, making it a true crowd-pleaser.
Table of Contents
Why You’ll Love This Boston Cream Cheesecake
- Soft vanilla sponge base for the perfect foundation
- Creamy, rich cheesecake layer with classic vanilla flavor
- Glossy dark chocolate ganache topping
- Bakery-quality dessert made at home
- Perfect make-ahead cheesecake
Ingredients
Vanilla Sponge Base
1 ½ cups all-purpose flour, spooned and leveled
1 ½ teaspoons baking powder
¼ teaspoon fine sea salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
½ cup whole milk, at room temperature
Cream Cheese Layer
24 ounces (680g) full-fat cream cheese, softened
1 cup granulated sugar
1 cup full-fat sour cream
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
⅛ teaspoon fine sea salt
Dark Chocolate Ganache
6 ounces semi-sweet chocolate, finely chopped
½ cup heavy whipping cream
1 tablespoon unsalted butter
Pinch of salt
Instructions
1. Prepare the Sponge Base
Preheat your oven to 350°F (175°C). Generously grease the bottom and sides of a 9-inch springform pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl using an electric mixer, beat the softened butter and sugar on medium-high speed for 3–4 minutes until pale and fluffy.
Beat in the egg and vanilla until fully incorporated.
With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the flour. Mix until just combined; do not overmix.
Pour the batter into the prepared pan, smoothing the top. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean. Leave the oven on.
2. Create the Cheesecake Layer
Reduce the oven temperature to 325°F (160°C).
In a clean large bowl, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes.
Gradually add the sugar and beat until creamy, scraping down the bowl as needed.
Beat in the sour cream, vanilla, and salt until fully combined.
Add the eggs one at a time, beating on low speed just until each is blended. Avoid overbeating to prevent excess air.
Gently pour the cheesecake batter over the warm cake layer in the springform pan. Tap the pan lightly on the counter to release any large air bubbles.
3. Bake and Cool
Place the springform pan on a baking sheet and bake for 50–60 minutes. The cheesecake is done when the edges are set but the center still has a slight, gentle wobble.
Turn off the oven, crack the door open with a wooden spoon, and allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling helps prevent cracking.
Remove from the oven and run a thin knife around the inner edge of the pan to loosen the cake. Let cool completely on a wire rack.
Once at room temperature, cover and refrigerate for at least 8 hours, or preferably overnight.
4. Finish with Ganache
Place the finely chopped chocolate in a heatproof bowl.
In a small saucepan, heat the cream until it just begins to simmer around the edges. Immediately pour the hot cream over the chocolate and let stand undisturbed for 3 minutes.
Add the butter and salt, then whisk gently from the center outward until smooth and glossy.
Allow the ganache to cool and thicken slightly for 10–15 minutes.
Pour the ganache over the chilled cheesecake, using an offset spatula to guide it to the edges for a beautiful drip effect. Return to the refrigerator for at least 30 minutes to set before slicing and serving.
Serving & Storage Tips
- Slice with a warm, clean knife for smooth edges.
- Store covered in the refrigerator for up to 4 days.
- This cheesecake is best made a day ahead for optimal texture and flavor.
Boston Cream Cheesecake is a rich, elegant dessert that blends classic flavors into one irresistible slice—perfect for when only the best will do.
Boston Cream Cheesecake
Ingredients
Vanilla Sponge Base
- 1.5 cups all-purpose flour, spooned and leveled
- 1.5 teaspoons baking powder
- 0.25 teaspoon fine sea salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 0.5 cups whole milk, at room temperature
Cream Cheese Layer
- 24 ounces full-fat cream cheese, softened
- 1 cup granulated sugar
- 1 cup full-fat sour cream
- 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 0.125 teaspoon fine sea salt
Dark Chocolate Ganache
- 6 ounces semi-sweet chocolate, finely chopped
- 0.5 cups heavy whipping cream
- 1 tablespoon unsalted butter
- 1 pinch salt
Instructions
Prepare the Sponge Base
- Preheat your oven to 350°F (175°C). Generously grease the bottom and sides of a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl using an electric mixer, beat the softened butter and sugar on medium-high speed for 3–4 minutes until pale and fluffy.
- Beat in the egg and vanilla until fully incorporated.
- With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the flour. Mix until just combined; do not overmix.
- Pour the batter into the prepared pan, smoothing the top. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean. Leave the oven on.
Create the Cheesecake Layer
- Reduce the oven temperature to 325°F (160°C).
- In a clean large bowl, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes.
- Gradually add the sugar and beat until creamy, scraping down the bowl as needed.
- Beat in the sour cream, vanilla, and salt until fully combined.
- Add the eggs one at a time, beating on low speed just until each is blended. Avoid overbeating to prevent excess air.
- Gently pour the cheesecake batter over the warm cake layer in the springform pan. Tap the pan lightly on the counter to release any large air bubbles.
Bake and Cool
- Place the springform pan on a baking sheet and bake for 50–60 minutes. The cheesecake is done when the edges are set but the center still has a slight, gentle wobble.
- Turn off the oven, crack the door open with a wooden spoon, and allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling helps prevent cracking.
- Remove from the oven and run a thin knife around the inner edge of the pan to loosen the cake. Let cool completely on a wire rack.
- Once at room temperature, cover and refrigerate for at least 8 hours, or preferably overnight.
Finish with Ganache
- Place the finely chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the cream until it just begins to simmer around the edges. Immediately pour the hot cream over the chocolate and let stand undisturbed for 3 minutes.
- Add the butter and salt, then whisk gently from the center outward until smooth and glossy.
- Allow the ganache to cool and thicken slightly for 10–15 minutes.
- Pour the ganache over the chilled cheesecake, using an offset spatula to guide it to the edges for a beautiful drip effect. Return to the refrigerator for at least 30 minutes to set before slicing and serving.
