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Boston Cream Pie Cheesecake

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This is a cheesecake you need to make like now yesterday! It starts with a sponge cake layer and Junior’s Cheesecake recipe. (BEST CHEESECAKE EVA!)  This gets topped with my mom’s scrumptious pastry cream and then a nice chocolate layer. Mmmmm!!! boston cream cake slice boston cream cake boston cream ie cheesecake mmmYou can click here & get your own Springform Pan!

Get Your Cake Flour Here!

Click here for a Pastry Bag, if desired for decorating!

Boston Cream Pie Cheesecake

5 from 1 vote
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Ingredients
  

Cake Layer

  • ½ cup sifted cake flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 3 large eggs separated
  • ⅓ cup sugar
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter melted
  • ¼ teaspoon cream of tartar

Cheesecake Layer

  • 4 8 ounce packages cream cheese
  • 1 ⅔ cups sugar
  • ¼ cup cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • ¾ cup heavy whipping cream

Pastry Cream

  • 1 pint heavy cream
  • 1 package instant vanilla pudding 3.4 OUNCES
  • ⅓ c. milk

Chocolate Glaze

  • 4 ounces semisweet chocolate coarsely chopped
  • 1 tablespoon light corn syrup
  • 4 tablespoons butter

Instructions
 

Sponge cake:

  • Preheat the oven to 350 F and generously butter a 9-inch springform pan.
  • I would wrap outside of pan with foil as mine leaked a bit!
  • Sift the cake flour, baking powder, and salt together in a medium sized bowl and set aside.
  • Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
  • Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more.
  • Beat in the vanilla.
  • Sift the flour mixture over the batter and stir it in by hand until mo more white flecks appear.
  • Then blend in the butter.
  • In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy.
  • Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
  • Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites.
  • Gently spoon the batter into the pan.
  • Bake until just set about 13-15 minutes.
  • Cool in the pan on a wire rack while you make the cheesecake filling which will go right on top of this.

Cheesecake Batter

  • Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
  • Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
  • Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
  • Blend in the eggs, one at a time, beating the batter well after each one.
  • Blend in heavy cream.
  • Gently spoon the cheese filling on top of the baked sponge cake layer.
  • Keep foil on outside of springform pan and place pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.
  • Bake the cheesecake until the center barely jiggles when you shake the pan, about 75-85 minutes.
  • Cool the cake on a wire rack for 1 hour.
  • Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.

Pastry Cream

  • Beat all ingredients on high in mixer until thick.
  • Pipe or spread onto cold cheesecake and chill again.
  • Remove side ring of pan carefully.

Chocolate

  • Combine all ingredients in microwave safe dish and heat until melted. Let cool quite a bit before pouring onto cake over the cream. Chill until serving time.

 

boston cream pie cheesecake in pan   boston cream boston crem pie cheesecake boston slice

 

 

boston cream pie cheesecakes

 

Boston Cream Pie Filled Cheesecake

Boston Cream Pie Cheesecake

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Filed Under: Cheesecake, Dessert

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Comments

      • romy says

        in the ingredients list for the cheesecake filling, it lists heavy whipping cream, and in the instructions it says heavy cream, and if it’s heavy whipping cream, do I whip it first?

        Reply

          • romy says

            Thank you for responding so quickly, this recipe is awesome, thank you for sharing it, your site is a favorite of mine. I am making this for my 22 yr old daughters Birthday tonight. I knew that the 2 creams are essentially the same thing, but if I’m whipping I use whipping cream because of the higher fat content. It makes the product more stable, and I think softer, and creamier.

  5. Kris says

    Could this be made in a 9 X 13 pan? I’d love to make it for a church function, but would like to make it easier to serve to a crowd. It sounds heavenly. Thank You

    Reply

      • Carolyn says

        Just be sure to line your 9 X 13 pan inside with a double layer of heavy foil, with enough edges (at least 2 inches on each of the long sides) to be able to pick it up out of the pan when it is cold. DO NOT REMOVE UNTIL IT IS COLD!!!!!! I have make cheesecake in 9 X 13 many times.

        Reply

  6. Dawn Daus says

    Hi ☺ I have been following your blog for what seems forever and everytime I make one of your recipes it is always a hit! Well I was just diagnosed with celiac, how would I go about making the cake layer gluten free as I cannot find any gluten free cake flour

    Reply

  11. Leslie says

    I just made this for Easter. I cooked the sponge cake for 15 minutes but when I put the cheesecake layer in top, the sponge cake came through. When I took it out the oven, I have sponge cake chunks at the top. I think next time I’ll cook the sponge cake layer longer. I hope it tastes good anyway!

    Reply

  12. Joanne says

    Just delicious! I made it for Easter. But how did you make it fit into a 9 inch pan? I used a 10″ and it barely fit.
    Definitely will make it again. Everyone loved it – even the people that don’t usually care for cheesecake!

    Reply

    • Hugs & Cookies xoxo says

      So glad it was a hit!!!! I had no problem with a 9inch but glad the 10inch worked well for you!

      Reply

    • Rachel says

      Yeah, I had extra of everything too! It was overflowing but I quickly anticipated that and started only putting 3/4 of everything in

      Reply

  13. Rachel says

    OMG I just made this for my hubs bday as this is his fav donut (Boston cream)…I’ve literally never tasted a better cake. I bake a LOT and have done amazing things with baked goods but this by far takes the cake (pun not intended). It was easy to make and tastes incredible. WOW. I want this thing out of my house immediately, it is just too good.

    Reply

  16. Marion says

    Made this for Father’s day today. Started it last night and put it in the fridge around 2 AM to cool. Got up around 7 AM and finished up the pastry cream and then about 10 AM I made the chocolate and drizzled it all over the top. My hubby’s two favorite desserts are cheesecake and Boston crème pie so this had to be a winner and I must say he was quite impressed and so was my son who spent his Father’s day with us too. Thanks so much for this recipe. I think it will be our Father’s day cake for years to come and it beats the hell out of ice cream cakes from Dairy Queen.

    Reply

  19. Lenora says

    I made the cake for my birthday; everyone loved it. Made a very impressive entrance. I had a little leftover and dropped it off to my sister.
    She emailed me back the following:
    “I didn’t know you made it! YUM really good! I hate that I have to share. Ha ha I could eat it all but I better not. Nobody believes you made it. They said prove it and make another one. Lol Thanks. Loved it!! What are you making next?”

    Thanks for the recipe; made me look like a pro.

    Reply

  21. Mandy says

    Made this for my niece’s 13th birthday today and it was a HIT! Everyone LOVED it and it turned out BEAUTIFULLY…maybe not QUITE as beautiful as yours, but close 😉 I’ve had my eye on this recipe for a while. When she requested a “cheesecake with chocolate on top,” I showed her this recipe, and she said, “YES!” Thank you so much for sharing!

    Reply

  22. Mel says

    Did u bake cake layer in water bath or put in just after cheese cake layer. Making for boyfriends birthday and nervous I will mess up. Thank u.

    Reply

  24. Dawn says

    I have been holding onto this recipe for a long while. I am attempting to make for my 2017 New Years. I’m a baker of many years, but honestly always a little nervous when attempting new recipes.I hope mine turns out as beautifully as yours. I do have a rep to keep up with????
    Thank you for Sharing this Amazingly delightful peace of food heaven. Will keep you updated!

    Reply

  25. Martha Martin says

    I made this Boston Cream Pie Cheesecake this weekend and it was a hit!
    Thank you for sharing, I think the only issue I had was after adding the chocolate on top then refrigerating the chocolate was hard and did not cut well. I think I would make a basic ganache the next time. Awesome recipe!!!

    Reply

  26. Wanda says

    While living in Detroit years ago bought cheesecake at Kathy’s on Outer Drive. No longer there. Her recipe was made with a cake bottom. I don’t like graham cracker crust on cheesecake. It’s a delight to see your recipe. Haven’t made one since Christmas Holiday in 2015. I plan to make yours this year. I’m excited. How long can it be kept?

    Reply

  27. Mary says

    I never comment on recipes…until this one. I made this for Thanksgiving, exactly as written. THIS WAS YUMMY! Lot of steps but definitely worth it! Everyone loved it.

    Reply

  28. Donna says

    Wow I dont understand how ours recipe
    went so wrong because we measured the 9 inch springform pan and it cooked up and over into the pan of water. No way to get another layer on top of the over flowing cheescake. Are you sure 4 packages of 8 ounce cream cheese? or maybe a 12 inch springform would have been perfect Which I so wished I would have used. Heads up No way does all this fit into a 9 inch spring form pan

    Reply

    • Lea-Carol Glennon says

      Hi Donna,

      I made this cake last night for a dinner party (8 people). The cake was an absolute hit! BUT….when I started to make the cake, I was dismayed to find that I did not have a 9″ springform pan, only 8″ and 10″. So, I decided to use the 10″. The cake rose right to the top. There was no way the cake would have fit in the 9″. I lucked out! Success by serendipity!

      Reply

  30. Paul Martin says

    5 stars
    I have made this twice and am getting ready to make this again and it has turned out amazing each time. Yes, it does take a little effort, but the end result is more than worth it. I believe I could go into business just making this cake and get rich. I have made a lot of deserts but none even come close to this . The quality and taste are just wonderful. Every time I make it people want the recipe but they just don’t seem to want to spend the time to bake it and they end up loosing out on a great experience. This year I am giving this cake as a gift to each of my sisters and they can’t wait to get it. I have told them about it and I believe this will be the only present that I have given them over the years that they will remember. Thank you so much for the recipe. I am by no means a great cook but when people have tried this they think I am a chef and all I do is follow the recipe. Thanks again and I hope you have a Merry Christmas.

    Reply

  31. Ally says

    Hi.. I’ve made this cheesecake about 50 times. And I absolutely love this recipe.
    I was wondering if anyone has added anything to the cheesecake batter ? Like mini eggs , or oreos? And did It work out.

    Reply

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