Boston Cream Pie Cheesecake

Boston Cream Pie Cheesecake

Introduction

Welcome to the world of delicious desserts! Today, we’re making a rich and creamy Boston Cream Pie Cheesecake. This dessert combines the classic flavors of a Boston cream pie with the smooth goodness of cheesecake, making it a delightful treat for any occasion.

Why Make This Recipe

This Boston Cream Pie Cheesecake is a showstopper! It looks impressive and tastes amazing. It’s perfect for birthdays, holidays, or just whenever you want to treat yourself and your loved ones. The layers of cheesecake, pastry cream, and chocolate drizzle create a wonderful flavor combination that everyone will enjoy.

How to Make Boston Cream Pie Cheesecake

Let’s dive into how to create this scrumptious dessert step by step!

Ingredients:

  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 2 large eggs
  • 1 (3.4-ounce) package instant vanilla pudding
  • 1 pint heavy cream
  • 1 box yellow cake mix (only half prepared as instructed)
  • 1/2 cup cornstarch
  • 4 tablespoons unsalted butter
  • 2 ounces dark chocolate, chopped
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons corn syrup
  • 1 cup confectioners sugar, sifted
  • 1/2 cup milk
  • Mini chocolate chips (optional)

Directions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan, and then bake half of the prepared yellow cake mix for 13-15 minutes until it’s just set. If the center rises, gently press it down. Allow it to cool slightly on a wire rack.

  2. In a large mixing bowl, beat one package of cream cheese with 1/2 cup of sugar and the cornstarch on low speed for 3 minutes until creamy. Gradually add the remaining cream cheese and mix until smooth. Then, turn the mixer to high speed and add the rest of the sugar and vanilla. Add the eggs one at a time while mixing well after each addition. Blend in the heavy whipping cream until it’s nice and smooth.

  3. Pour the cheesecake mixture over your cooled cake layer in the springform pan. Wrap the outside of the pan in foil and put it in a larger pan filled with hot water (about an inch up the sides). Bake for 60 minutes, until the center jiggles just a bit.

  4. When the cheesecake is done, turn off the oven and let it cool inside for 30 minutes with the door slightly open. After it reaches room temperature, refrigerate it for at least 4 hours or overnight until it’s fully set.

  5. In another mixing bowl, beat together the heavy cream, instant vanilla pudding, and milk on high speed until thickened.

  6. Carefully take off the side of the springform pan and spread the pastry cream on top of the chilled cheesecake. Refrigerate it again to set.

  7. For the chocolate drizzle, melt the butter, milk, corn syrup, and vanilla extract in a small saucepan over medium heat. Lower the heat and whisk in the chopped chocolate until it’s fully melted. Remove from heat and mix in the confectioners’ sugar until smooth. If it’s too thick, just add a splash more milk.

  8. Drizzle the warm chocolate over the cheesecake, letting it run down the sides. If it hardens, microwave it briefly to soften. Chill until cold.

  9. If you have leftover pastry cream, pipe it over the top and sprinkle with mini chocolate chips if you’d like.

  10. Finally, slice into this masterpiece and enjoy every layer!

How to Serve Boston Cream Pie Cheesecake

Serve your Boston Cream Pie Cheesecake chilled. It’s a fantastic dessert at any gathering. Add a dollop of whipped cream or top it with fresh berries for an extra touch!

How to Store Boston Cream Pie Cheesecake

Store any leftovers in the refrigerator. Cover the cake with plastic wrap or foil to keep it fresh. It should last for about 3-4 days, but trust me; it won’t last that long!

Tips to Make Boston Cream Pie Cheesecake

  • Make sure your cream cheese is softened before mixing. This helps create a smooth texture in your cheesecake.
  • Don’t skip the water bath when baking. It prevents the cheesecake from cracking.
  • You can make the cheesecake and pastry cream a day in advance to save time!

Variation

If you’d like, you can swap the chocolate drizzle for a caramel sauce for a different flavor. You could also use a different flavored pudding, like chocolate or banana, for a fun twist!

FAQs

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may differ slightly.

2. Can I make this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free cake mix and ensure all other ingredients are gluten-free.

3. How long does it take to make this cheesecake?
The active preparation time is about 30 minutes, but remember to factor in the chilling time of at least 4 hours. For best results, make it the day before!

Enjoy creating and indulging in this fantastic Boston Cream Pie Cheesecake!

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