Boston Cream Pie Cheesecake

Boston Cream Pie Cheesecake is a combination of two classic desserts! This is a creamy cheesecake on top of a moist layer of cake topped with delicious chocolate ganache!

Boston Cream Pie Cheesecake |

This is no ordinary cheesecake. It’s Boston Cream Pie Cheesecake. And it’s perfect because there is no custardy mess happening.

Because I don’t love custard.  Sorry. But I do love cheesecake…So anyhow, this is perfect.

You’ve got a layer of vanilla cake, a layer of cheesecake and a yummy chocolate ganache topping…

Boston Cream Pie Cheesecake |

First make the cake.

I used a simple scratch recipe, but you could easily cut a cake mix in half and bake it up…Boston Cream Pie Cheesecake | www.cookiesandcups.comWhile that’s baking make your cheesecake layer.  It’s a simple recipe with the addition of sour cream to make it extra creamy…

Boston Cream Pie Cheesecake |

Spread the cheesecake layer all over the baked cake layer…Boston Cream Pie Cheesecake | www.cookiesandcups.comAnd then bake that!

Let it cool completely and chill it for at least four hours.  When it’s completely chilled go ahead and make your chocolate ganache topping.

Boston Cream Pie Cheesecake |

It’s easy, just heavy cream heated up and chocolate chips melted in.  I added a few tablespoons of butter to give it a little umph.

Boston Cream Pie Cheesecake |

Pour that all over the top after its chilled for a bit and thickened…

Boston Cream Pie Cheesecake | www.cookiesandcups.comChill it some more until you’re ready to serve it!

Boston Cream Pie Cheesecake |

Love this recipe because it has it ALL…Cake, Cheesecake and chocolate… you’re set!


Boston Cream Pie Cheesecake

  • Author: Cookies & Cups
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: serves 10 1x


serves 12


Cake Layer

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup milk

Cheesecake layer

  • 3 (8 oz pkgs) cream cheese, room temperature
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup sour cream

Chocolate Layer

  • 3/4 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 2 Tbsp butter, room temperature


Cake Layer

  1. Preheat oven to 350°
  2. Grease a 9 or 10 inch springform pan, set aside.
  3. Sift together flour, baking powder and salt.
  4. In bowl of stand mixer cream butter and sugar together until light and fluffy. Add egg and vanilla and continue mixing until smooth.
  5. Add flour mixture and milk in alternating amounts, starting and ending with flour. Stir until just blended.
  6. Pour in springform pan. Bake for 25 minutes until center is set and toothpick comes out clean.

Cheesecake Layer

  1. Lower oven temperature to 325*
  2. In bowl of stand mixer beat cream cheese, sugar and vanilla together on medium-high speed until smooth.
  3. Separately whisk eggs with a fork in a small bowl, add beaten eggs to cream cheese mixture on low until just combined. Stir in sour cream. Pour mixture over cake in the springform pan, spreading to cover.
  4. Bake for 45-50 minutes until the outside edges appear set when gently shaken. Cool in pan on a wire rack for 15 minutes.
  5. Loosen the edges of cake from the pan by running a butter knife around the cake.Allow cake to cool completely. Cover cake and chill for at least 4 hours (I chilled mine overnight)

Chocolate layer

  1. When cheesecake is chilled heat heavy cream in a small saucepan until it almost comes to a boil. Remove from heat and stir in chocolate chips until melted. Stir in butter until smooth.
  2. Chill for 15 minutes and then spread over top of cake.
  3. Chill until ready to serve.


If you choose to use a boxed cake for the cake layer, just divide the recipe in half, or bake both layers and save the extra layer for another day.

Keywords:: cookies and cups, cake recipe, cheesecake, boston cream pie

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Helpful tip… out of sour cream?










Check out these other fun Boston Cream Pie recipes:

Boston Cream Pie in a Jar

Boston Cream Pie

Boston Cream Pie Poke Cake

Boston Cream Pie Cookies

Boston Cream Pie Twinkies

Boston Cream Pie Cupcakes



Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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53 Responses
  1. Lynn

    Actually we just ended Daylight Saving Time and are back to the real time. This is how it is supposed to be, it just naturally gets darker earlier this time of year. But to make us change in one day doesn’t give us time to adjust. I could definately adjust to eating some of this cheesecake. Looks delicious. Pinning it so I can make it later. Thanks for the recipe.

  2. Rebekah

    I’ve currently got this chillin’ in my fridge! I can’t wait to cut into it. Any suggestions on how to keep the cheesecake from cracking? Your cheesecake looks so creamy and nummy!

  3. Yes, cheesecake is a definite cure for anxiety! 😉 And this one looks INCREDIBLE!!!

    I wish the time would stay like this all year. It would be nice in the summer to have a chance to be under 90 degrees at 9pm. A chance. 😉

  4. Tina Hoffman

    I just quoted you on my FB front page. I hope you won’t mind.
    “And the true cure to anxiety is cheesecake” is just too profound not to share it with the people I love.
    Plus this Boston Cream Pie Cheesecake? Pure genius.

  5. All this time changing business definitely sounds like some higher power’s attempt to screw with food bloggers and their ability to take photos! Sigh. It will all be fine. But only if I have a piece of this cheesecake in front of me.

  6. You seriously just answered a baking question I’ve had for ages. I have wanted to bake a cheesecake with an actual cake layer forever but thought the cake would burn before the cheesecake layer was done. Thanks for clearing that up!

  7. This looks amazing. And Daylight Savings Time has me all confused. And clocks that don’t change automatically stress me out. For example? My car. Driving to work this morning I glanced at the clock to see how many red lights I would need to run, and about had a heart attack when the clock indicated I was already 45 minutes late for work.

  8. Larissa

    Wow! That looks amazing!! I had Boston Cream Pie yogurt this morning for breakfast. (Slim and Fit version) Mysteriously, there was no chocolate in it. It sort of had the taste of the chocolate and custard and cake, but it was completely white. Kind of scary. I was afraid to look at the ingredients to see how they made it taste slightly chocolate-y without it being chocolate colored.
    Anyway…you and Kristan have both posted freaking awesome-looking cheesecake/cakes and I can’t decide which to make first!
    Thanks for being so inspiring!

  9. I have never understood the time change. And forget about getting an extra hour of sleep…the night owl in me sees it as a reason to stay up even later. Now this cheesecake…it could make me totally forget about all things sleep related right now. I love this!!!

  10. Ha! I could not agree more! I think the time change thing is pretty stupid and I need the light for photos!!
    This cheesecake is incredible! I like custard, but I am loving cheesecake a lot these days!

  11. I didn’t mind the extra hour today, I kind of needed it. But, I’ll be singing a very different tune by Wednesday. We’ll all be cranky, tired, and leaving for afternoon activities in the dark. #ridiculous

    This cheesecake….no words. Really. Awesome!

  12. Shelly this is perfect. I’m not that into custard either – I’d rather have the cake + cheesecake, and of course, the ganache! What a great recipe. Love that it’s a from-scratch cake, too. I recently made some bars that I had a cake base that I baked through, then topped that, and baked again. And unfortunately my cake got kind of dry. I love that yours looks super moist even after being baked again with cheesecake layer. Pinned!

  13. Cyndy

    Oh boy, now I want a slice of this right now. You always share great looking (and great tasting) recipes. This one is being pinned and will be made when I get back from my vacation in a few weeks. Thanks I can’t wait to try it!


Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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