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Boston cream pie cheesecake with chocolate ganache and fresh berries

Heavenly Boston Cream Pie Cheesecake

Meryem
Transform two classics into one heavenly dessert with our Boston Cream Pie Cheesecake recipe. Rich vanilla cake, creamy filling, and chocolate ganache.
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Total Time 1 hour 30 minutes
Course Fusion Desserts
Cuisine American

Ingredients
  

For the Cake Base:

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup whole milk

For the Cheesecake Layer:

  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • ¼ cup heavy cream
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt

For the Chocolate Ganache:

  •  
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 1 tablespoon corn syrup optional, for shine

Instructions
 

Cake Base:

  • Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  • Whisk together flour, baking powder, and salt in a medium bowl.
  • Cream butter and sugar until light and fluffy, about 3 minutes.
  • Beat in eggs one at a time, then add vanilla extract.
  • Gradually add dry ingredients alternating with milk, mixing until just combined.
  • Pour batter into prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
  • Cool completely in the pan.

Cheesecake Layer:

  • Reduce oven temperature to 325°F (165°C).
  • Beat cream cheese until smooth, then add sugar and mix until combined.
  • Add eggs one at a time, mixing on low speed after each addition.
  • Stir in heavy cream, vanilla extract, and salt.
  • Pour over cooled cake layer.
  • Wrap outside of pan with aluminum foil and place in a water bath.
  • Bake for 60-70 minutes until center is almost set but still slightly jiggly.
  • Turn off oven, crack door open, and let cool for 1 hour.
  • Remove from oven and refrigerate for at least 4 hours or overnight.

Chocolate Ganache:

  •  
  • Heat heavy cream until just simmering.
  • Pour over chocolate chips and let sit for 5 minutes.
  • Stir until smooth, add corn syrup if using.
  • Pour over chilled cheesecake and spread evenly.
  • Refrigerate until ganache is set, about 30 minutes.

Notes

Servings: 12-14 slices
Fusion (combines Boston cream pie and New York cheesecake)