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!
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…
First make the cake.
I used a simple scratch recipe, but you could easily cut a cake mix in half and bake it up…
While that’s baking make your cheesecake layer. It’s a simple recipe with the addition of sour cream to make it extra creamy…
Spread the cheesecake layer all over the baked cake layer…
And 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.
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.
Pour that all over the top after its chilled for a bit and thickened…
Chill it some more until you’re ready to serve it!
Love this recipe because it has it ALL…Cake, Cheesecake and chocolate… you’re set!
PrintBoston Cream Pie Cheesecake
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Prep Time: 20 minutes -
Cook Time: 80 minutes
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Total Time: 1 hour 40 minutes
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Yield: serves 10 1x
Prep Time:
Yield:
Print Recipe
PinDescription:
serves 12
Ingredients:
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
Instructions
Cake Layer
- Preheat oven to 350°
- Grease a 9 or 10 inch springform pan, set aside.
- Sift together flour, baking powder and salt.
- In bowl of stand mixer cream butter and sugar together until light and fluffy. Add egg and vanilla and continue mixing until smooth.
- Add flour mixture and milk in alternating amounts, starting and ending with flour. Stir until just blended.
- Pour in springform pan. Bake for 25 minutes until center is set and toothpick comes out clean.
Cheesecake Layer
- Lower oven temperature to 325*
- In bowl of stand mixer beat cream cheese, sugar and vanilla together on medium-high speed until smooth.
- 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.
- Bake for 45-50 minutes until the outside edges appear set when gently shaken. Cool in pan on a wire rack for 15 minutes.
- 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
- 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.
- Chill for 15 minutes and then spread over top of cake.
- Chill until ready to serve.
Notes:
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.
Nutrition Information:
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:
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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I’m going to try this. I think it looks delicious. There is a comment about the cake becoming dry because it’s baked twice. I’m going to try this with a no-bake cheesecake recipe. 8 oz. cream cheese, 2/3 c. Sugar, 12 oz marscapone, 1 1/4 c. Whipping cream, 2 T. Fresh lemon juice. I’m going to pour over baked cake and chill then add chocolate.
Out of all these comments, I believe about two were helpful I that they tried it. All the rest were that it looked good. Not helpful to me at all!! I want to hear from those who TRIED it. Otherwise, a waste of my time and I skip the recipe. Just sayin’.
I made this for my husband to take to a potluck dinner. He said it was good and there was none to bring home so I guess I’ll have to make another one so I can try it ;-). It’s one of the simplest and prettiest cheesecake presentations I think I’ve ever made. Thanks for sharing.
SO glad you liked it!!
This looks sooooo good! After baking the cake layer, do I have to let the cake cool before adding the cheesecake layer or put it on as soon as the cake comes out of the oven?
I baked this cheesecake a few days ago and it was absolutely delicious. Amazing how the cake layer remained so moist. Thanks so much for the recipe!
Tienes muy gusto, gracias.
Hi Shelly!
Just wanted to check if 350 is in celcius or farenheit?
Fairly new baker here, so would like to make sure i get it right 😀
Fahrenheit!
I made the Boston Cream Cheese Cake for Christmas Dinner dessert. Very easy to prepare. It turned out looking just like the picture. However, it tasted just as I was afraid it would, because the cake batter is “{twice baked).” It was very dry…I was disappointed and will not add it to my recipe collection. Did anyone else make this??
Okay…it’s December 23rd and I’m about to start making this lovely Boston Cream Pie Cheesecake, for our Christmas dinner dessert. I’m a bit worried, because it looks too easy. I’ll get back to you when it is completed!
This looks amazing! It looks so light and fluffy. I can just imagine cutting into that cake, so soft and delightful! My husband is a HUGE fan of boston cream anything – guess I know what I’m making him soon 😉
I’m not even that big of a fan of cheesecake, but my goodness this looks delicious. I really hope to be making it soon!
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.
This looks beyond amazing! However, I am worried too about the cake drying out baking it so long??
With the moisture from the cheesecake it almost insulates the cake! Trust me!!
I was a little skeptical at first (I love custard), but this looks amazing…great idea!
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!