Go Back

Boston Cream Pie Cheesecake

A delightful dessert that combines rich cheesecake with velvety vanilla pudding and luscious chocolate ganache, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 4 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cheesecake Layer
  • 1.5 cups 1 ½ cups graham cracker crumbs For the crust
  • 0.5 cups ½ cup butter, melted For the crust
  • 2 cups 2 cups cream cheese, softened Must be softened for easy mixing
  • 1 cups 1 cup granulated sugar For sweetness
  • 3 large 3 large eggs Room temperature is preferable
  • 1 teaspoon 1 teaspoon vanilla extract For flavor
For the Vanilla Pudding Layer
  • 2 cups 2 cups milk Whole milk is best
  • 1 cup 1 cup vanilla pudding mix Instant pudding mix works well
  • 0.5 teaspoon ½ teaspoon vanilla extract For enhanced flavor
For the Chocolate Ganache
  • 1 cup 1 cup semi-sweet chocolate chips Use quality chocolate for best results
  • 0.5 cups ½ cup heavy cream Should be heated for the ganache

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, combine the graham cracker crumbs with melted butter and press into the bottom of the prepared pan.
  3. Bake the crust for about 10 minutes, then let it cool.
Making the Cheesecake
  1. In another bowl, beat together softened cream cheese and sugar until creamy.
  2. Add in eggs, one at a time, mixing well after each addition, then stir in vanilla extract.
  3. Pour the cheesecake batter over the cooled crust and smooth it out.
  4. Bake for about 45 minutes, until the center is just set.
  5. Let it cool completely before chilling in the fridge for at least 4 hours or overnight.
Preparing the Vanilla Pudding
  1. Whisk together the milk and vanilla pudding mix until smooth.
  2. Fold in the extra vanilla extract.
  3. Spread this layer over the chilled cheesecake and let it set in the fridge for another hour.
Creating the Chocolate Ganache
  1. In a saucepan, heat the heavy cream until it just begins to simmer.
  2. Pour the hot cream over the chocolate chips in a bowl and let it sit for a few minutes.
  3. Stir until smooth and glossy.
  4. Once it cools slightly, pour it over the vanilla pudding layer.
Serving
  1. Let the ganache set in the fridge for about 30 minutes before slicing.
  2. Serve with a dollop of whipped cream on top.

Notes

Overbaking can cause cracks in the cheesecake, so be sure to monitor the baking time. Leftover ganache can be used as a topping for ice cream.