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You are here: Home / Dessert / Boston Cream Pie Cheesecake Bites

Boston Cream Pie Cheesecake Bites

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

February 13, 2015 by Hugs & Cookies xoxo 7 Comments

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Start by making my Boston Cream Pie Cheesecake. Once you have piped on the cream, chill the cake and then cut into squares. Use the chocolate to drizzle over each bite!

boston cream bitesboston bite size cheesecake

Print
Boston Cream Pie Cheesecake
 
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
  • 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
Chocolate Glaze
  • 4 ounces semisweet chocolate, coarsely chopped
  • 1 tablespoon light corn syrup
  • 4 tablespoons butter
Instructions
Sponge cake:
  1. Preheat the oven to 350 F and generously butter a 9-inch springform pan.
  2. I would wrap outside of pan with foil as mine leaked a bit!
  3. Sift the cake flour, baking powder, and salt together in a medium sized bowl and set aside.
  4. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
  5. Then, with the mixer still running, gradually add the ⅓ cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more.
  6. Beat in the vanilla.
  7. Sift the flour mixture over the batter and stir it in by hand until mo more white flecks appear.
  8. Then blend in the butter.
  9. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy.
  10. 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).
  11. Stir about ⅓ cup of the whites into the batter, then gently fold in the remaining whites.
  12. Gently spoon the batter into the pan.
  13. Bake until just set about 13-15 minutes.
  14. Cool in the pan on a wire rack while you make the cheesecake filling which will go right on top of this.
Cheesecake Batter
  1. Place one 8-ounce package of the cream cheese, ⅓ cup of the sugar, and the cornstarch in a large bowl.
  2. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
  3. Increase the mixer speed to high and beat in the remaining 1⅓ cups of the sugar, then beat in the vanilla.
  4. Blend in the eggs, one at a time, beating the batter well after each one.
  5. Blend in heavy cream.
  6. Gently spoon the cheese filling on top of the baked sponge cake layer.
  7. 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.
  8. Bake the cheesecake until the center barely jiggles when you shake the pan, about 75-85 minutes.
  9. Cool the cake on a wire rack for 1 hour.
  10. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.
Pastry Cream
  1. Beat all ingredients on high in mixer until thick.
  2. Pipe or spread onto cold cheesecake and chill again.
  3. Remove side ring of pan carefully.
Chocolate
  1. 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.
#version#

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Filed Under: Cheesecake Bars, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Krissy says

    May 13, 2017 at 11:48 pm

    Good taste but it is not set it was not done it was really giggley I had it in for more then hour what do you think happen I use regular instead of cake flour

    Reply
  2. krissy says

    May 14, 2017 at 6:35 am

    I made this yesterday it really good but it did not turn out it did not set i had it in the oven for a hour and longer I use flour instead of cake flour what would have happened

    Reply
  3. Lisa says

    June 14, 2017 at 4:51 pm

    These recipes are killin’ me, one looks better than the last, & I want every ONE!????????

    Reply
    • Hugs & Cookies xoxo says

      June 26, 2017 at 10:59 pm

      Thank u!!!

      Reply
  4. Paul Martin says

    September 17, 2020 at 4:47 pm

    I have made this twice and both times it turned out beautiful. This is without a doubt the most delicious desert my family has ever eaten. Whenever one of the kids have a birthday, this is what they ask me to make for them. It takes a lot of effort to make it, but it is worth every bit of the time. I just can’t say enough about how wonderful it taste. And what a beautiful presentation it makes.

    Reply
    • Hugs & Cookies xoxo says

      September 19, 2020 at 1:01 pm

      So happy your family loves it!!

      Reply

Trackbacks

  1. Boston Cream Pie Cheesecake Bites - ZuziFeed says:
    March 15, 2015 at 10:03 pm

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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