Boston Cream Pie Cheesecake

Boston Cream Pie Cheesecake |

So the “daylight savings” thing happened this weekend.

Why do we need to save daylight and make it happen earlier? Because really taking it from one end and adding it to the other isn’t really saving it…

It’s just redistributing it. Am I right?

I am sure there is a really sciencey explanation for the hows and whys of it all, but I’m not interested frankly. Alls I know is that it’ll be dark at 4:30 pm..WHEN IT’S SUPPOSED TO BE LIGHT…and light at 5:30 am…WHEN IT’S SUPPOSED TO BE DARK!



Who is the rule maker here? And don’t even get me started on “Mountain Time Zone”..WHY IN THE WORLD?

Sorry about all the yelling. Time changes give me anxiety.


And the true cure to anxiety is cheesecake. Science has definitely proved that to be fact.

At least I think it has…or something.


Anyhow, 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


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.


adapted from BHG Baking

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.

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



52 Responses

  1. 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!


  2. 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!

  3. 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!

  4. 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!

  5. 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!!!

  6. 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!

  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. 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!

  9. 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.

  10. 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.

  11. 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. 😉

  12. 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!

  13. 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.

  14. Whitney Rose

    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!

  15. 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!

  16. 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??

  17. Jess

    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 😀

  18. Ry

    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!

  19. Joanna

    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?

  20. Penny

    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.

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