Boston Cream Pie Cheesecake
Boston Cream Pie Cheesecake is a decadent dessert that no one will be able to refuse! It has a little shortcut on the cake layer, too!
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Boston Cream Pie Cheesecake Bites
You may need:
Springform Pan
Boston Cream Pie Cheesecake
Ingredients
Cake Layer
- 1 box mix of yellow cake, prepared according to the box but you will only bake half! Use the extras to bake off cupcakes.
Cheesecake Layer
- 4 (8 ounce) packages cream cheese
- 1⅔ 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
Drip
- 4 tablespoons unsalted butter
- 2 tablespoons milk
- 2 teaspoons corn syrup
- 1 teaspoon vanilla extract
- 2 ounces dark chocolate, chopped
- 1 cup confectioners’ sugar, sifted
Garnish
- mini chocolate chips, optional
Instructions
- Bake half the prepared cake mix in a greased 9 inch springform pan until just set about 13-15 minutes. Gently press down if the middle domed up. Let cool a bit 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, ⅓ 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 1⅓ 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. (Or use a moat pan)
- Bake the cheesecake at 350 until the center barely jiggles when you shake the pan, about 60 minutes.
- Cool in the oven 30 minutes with the oven shut off and the door cracked open.
- Then cool on counter to room temp and refrigerate until it's completely cold, at least 4 hours or overnight.
Pastry Cream
- Beat all ingredients on high in mixer until thick.
- Remove side ring of pan carefully.
- Pipe or spread a thin layer onto cold cheesecake and chill again.
Drip
- Combine butter, milk, corn syrup, and vanilla extract in small saucepan and heat over medium heat until butter is melted.
- On low, add chocolate whisking to melt.
- Remove heat and add sugar whisking smooth.
- If too thick to drip, add a drop more milk.
- Drizzle down the sides and pour rest over top of cake. If the frosting starts to harden microwave a few seconds. You have to work quickly with this chocolate.
- Chill until cold and pipe the remaining cream on the top of the cake.
- Sprinkle on min chips, if desired.
Gail says
Made your crumb cake recipE last week and it was out of this world!
Hugs & Cookies xoxo says
I am so happy to hear that! Thanks for letting me know!!! ❤️
Christine says
Help! I have all the ingredients to make this and I just went to get started and realized the recipe doesn’t say what temperature the oven is suppose to be on. 🤷🏻♀️
Hugs & Cookies xoxo says
350
Christine says
Thank you! Im making this cake for a friend today. This is my third time making it. It’s amazing!
Hugs & Cookies xoxo says
Hope your friend loves it!