Dreamy Boston Cream Cheesecake
This luxurious cheesecake features a buttery graham cracker crust, a creamy vanilla cheesecake filling, a silky pudding layer, and a rich chocolate ganache topping, perfectly balanced for any special occasion.
Ingredients
Crust
- 1.5 cups 1½ cups graham cracker crumbs (or digestive crumbs)
- 0.25 cups ¼ cup melted butter
Cheesecake Filling
- 24 oz 24 oz (3 packages) cream cheese, softened
- 1 cup 1 cup sugar
- 3 large 3 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 1 cup 1 cup sour cream
Boston Cream Pudding Topping
- 2 cups 2 cups milk
- 2 large 2 egg yolks
- 0.5 cups ½ cup sugar
- 3 tablespoons 3 tablespoons cornstarch
- 1 teaspoon 1 teaspoon vanilla extract
- 4 oz 4 oz semi-sweet chocolate, chopped
- 0.5 cups ½ cup heavy cream
Instructions
Preparation of Crust and Filling
- Preheat your oven to 325°F (163°C).
- Mix the graham cracker crumbs with melted butter until the mixture looks like wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat the softened cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until combined.
- Pour the filling over the cooled crust and smooth the top.
Baking the Cheesecake
- Bake for 55–65 minutes until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Let it cool completely, then refrigerate for at least 4 hours or overnight.
Making the Pudding and Ganache
- Heat the milk in a saucepan until steaming.
- Whisk together egg yolks, sugar, and cornstarch until smooth.
- Pour hot milk into egg mixture while whisking constantly.
- Return to saucepan and cook over medium heat until thick and smooth.
- Remove from heat and stir in vanilla extract.
- Heat heavy cream until hot and pour over chopped chocolate, letting it sit for 1 minute.
- Stir until smooth to create ganache.
Assembling the Cheesecake
- Take the chilled cheesecake from the refrigerator.
- Spread the warm pudding layer evenly over the cheesecake.
- Pour the chocolate ganache over the pudding.
- Return to refrigerator and chill for at least 2–4 hours until set.
Notes
Use a warm knife for clean slices and wipe the knife between cuts. Garnish with fresh berries or whipped cream if desired. Store in an airtight container in the refrigerator for 3–4 days; the flavor improves the next day.