Boston Cream Pie Cheesecake
This Boston Cream Pie Cheesecake recipe is a delightful fusion of flavors. If features a yellow cake layer for the “crust” nestled under a velvety vanilla cream cheesecake layer that’s covered with a layer of chocolate ganache. Treat yourself to a trio of flavors in each and every bite!
Easy Boston Cream Pie Cheesecake Recipe
This cheesecake recipe is an impressive dessert that’s unbelievably delicious. It features a cake layer topped with a creamy cheesecake layer topped with homemade chocolate ganache. Admittedly it’s a special occasion dessert that delights even the pickiest of dessert eaters. How to make a Boston Cream Pie Cheesecake: (Scroll down for full printable recipe.)
- Prepare Pan – Preheat oven to 325°F. Spray the bottom of a 9-inch springform pan with baking spray; set aside.
- Cake Layer – Beat together the cake mix, egg, milk and oil until fully combined. Pour evenly into pan. Bake for 25 minutes.
- Cheesecake Layer – Using an electric mixer beat together the cream cheese, sugar, and vanilla on medium speed until smooth. Add the eggs; beating on low speed just until combined.
- Stabilizer – Beat in the cornstarch and salt.
- Sour Cream – Mix in sour cream by hand.
- Transfer to Pan – Carefully pour cream cheese mixture over cake layer.
- Oven – Bake for 50 to 60 minutes or until at least a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken.
- Cool – Cool the cheesecake in the pan on a wire rack for 15-20 minutes. Using a small sharp knife or icing spatula, loosen the edge of cheesecake from side of pan.
- Cool completely. Once cooled to room temperature remove the outer ring of pan; transfer cheesecake to a serving plate or pie keeper. Cover and chill for 8 up to 24 hours.
- Make Chocolate Ganache Topping- Before serving in a small saucepan, bring whipping cream to a simmer. Remove from the heat. Add chocolate; stir until chocolate is melted and mixture is smooth. Stir in butter. Let cool for about about 15 minutes or until the chocolate has slightly thickened, stirring once.
- Spoon chocolate onto cheesecake, spreading evenly to cover top. Refrigerate just until set.
- Store leftovers chilled in an airtight container.
How to Make the BEST Boston Cream Cheesecake Recipe
- Ingredients you’ll need to make homemade Boston Cream Pie Cheesecake: One 9 ounce box of Jiffy golden yellow cake mix (single layer), large egg, milk, vegetable oil.
- Ingredients for the cheesecake filling: Plain cream cheese, granulated sugar, pure vanilla extract, large eggs room temperature, cornstarch, salt and sour cream.
- Chocolate Ganache Topping – Whipping cream, semi-sweet baking chocolate, salted butter.
- Kitchen tools you’ll need: Stand mixer or hand mixer, 9 inch springform pan, measuring cups and spoons, sharp knife and cutting board, icing spatula, small saucepan, whisk.
- You may be most familiar with Jiffy Corn Muffin Mix. They also make a single layer cake mix that’s perfect for the cake layer in this cheesecake. It’s typically found on the baking aisle.
- If you’re unable to find it you can adapt using 1/2 of a classic 2 layer cake mix.
- There’s no need to worry about the cake layer overbaking once the cheesecake layer is added. It serves as insulation for the cake layer.
- It’s important to chill the cheesecake thoroughly before cutting making this a delightful make ahead dessert option.
- The topping for this cheesecake is made using baking chocolate, also found on the baking qaisle of any grocery store.
- Store Boston Cream Pie Cheesecake in an airtight container chilled for up to 5 days.
- You can freeze this cheesecake for up to 2 months.
- Thaw overnight in the refrigerator prior to serving.
More Cheesecake Recipes to Make
- This Oreo Cheesecake will be a hit with kids of all ages.
- Key Lime Cheesecake with a no bake filling.
- Peanut Butter Cup Cheesecake is filled with Reese’s cups.
- This No Bake Cherry Cheesecake is quick and easy.
- Banana Pudding Cheesecake never lasts long.
- My Strawberry Cheesecake Trifle is an edible centerpiece.
- Pecan Pie Cheesecake is the best of both worlds.
- Ricotta Cheesecake from The Pioneer Woman.
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Helpful Kitchen Items:
Boston Cream Pie Cheesecake
Ingredients
- Cake:
- 1 9 oz box Jiffy golden yellow cake mix (single layer)
- 1 large egg
- 1/2 cup milk
- 3 Tbsp vegetable oil
- Cheesecake filling:
- 3 8 oz blocks plain cream cheese softened
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 4 large eggs room temperature
- 3 Tbsp cornstarch
- 1/2 tsp salt
- 1 8 oz sour cream full fat
- Chocolate Topping:
- 3/4 cup whipping cream
- 6 oz semi-sweet baking chocolate chopped
- 2 Tbsp salted butter
Instructions
- Cake Layer: Preheat oven to 325°F. Spray the bottom of a 9-inch springform pan with baking spray; set aside.
- Using an electric mixer beat together cake mix, 1 egg, milk and vegetable oil until fully combined. Pour evenly into the springform pan. Bake for 25 minutes. Set aside.
- Cheesecake Layer: Meanwhile, in a large mixing bowl, use an electric mixer to beat together cream cheese, sugar, and vanilla. Beat with an electric mixer on medium speed until smooth. Add the eggs; beating on low speed just until combined. Beat in cornstarch and salt.
- Mix in sour cream by hand. Carefully pour cream cheese mixture over cake layer.
- Bake for 50 to 60 minutes or until at least a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken.
- Cool in the pan on a wire rack for 15-20 minutes. Using a small sharp knife or icing spatula to loosen the edge of cheesecake from side of pan. Keep outer ring in place.
- Cool the cheesecake completely to room temperature. Remove the outer ring. side of pan; transfer cheesecake to a serving plate. Cover and chill for 8 hours up to 24 hours.
- Chocolate Topping: Before serving, in a small saucepan, bring whipping cream to a simmer. Remove from heat. Add chocolate; stir until chocolate is melted and mixture is smooth. Stir in butter. Let cool for about about 15 minutes or until the chocolate has slightly thickened, stirring once.
- Spoon chocolate onto cheesecake, spreading evenly to cover top. Chill just until set.
- Store cheesecake chilled in an airtight container for up to 5 days.