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Boston Cream Pie Cheesecake on a white serving plate

Boston Cream Pie Cheesecake

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When cheesecake and Boston cream pie collide, the result is this glorious layered Boston Cream Pie Cheesecake!

A tender vanilla sponge cake is topped with a rich dreamy cheesecake followed by pastry cream and ganache for an exquisite, unforgettable dessert. There’s nothing better than a new homemade cheesecake recipe to try!

Slice of Boston Cream Pie Cheesecake on a white plate with a bamboo fork

Boston Cream Pie Cheesecake

When a dreamy vanilla cheesecake marries a Boston cream pie, you’ll swoon over the results! Have you heard the term “mash ups?” It’s when you get TWO desserts in one.

Plus it’s a work of art that’s perfect for a big family gathering or intimate dinner party. You only need a little sliver, as this Boston cream pie cheesecake is ultra-rich but incredibly delicious!

Boston Cream Pie Cheesecake on a white serving plate

 

How to Make a Cheesecake

Cheesecake is one of my daughter’s favorite desserts, so it’s frequently on our menu. There are a few vital tips that will help you bake up a super creamy cheesecake.

  • Start with room temperature ingredients. The eggs and cream cheese should sit out on the counter for at least an hour before you start mixing. Sour cream, mascarpone or any other refrigerated ingredients will also incorporate much better if not icy cold.
  • Whether or not the recipe calls to wrap your springform pan in foil, I always do, especially since most cheesecakes are baked in a bain marie, or water bath. No one wants a soggy crust!
  • To help your cheesecake bake more evenly, and to avoid the dreaded cracking across the surface, bake your cheesecake in a water bath.
  • I use a roasting pan for my bain-marie, the same pan in which I cook our holiday turkey. I place the pan wrapped in foil into the center of the pan, then pour hot water into the roaster to a depth of about 1 1/2 inches.
  • The bain-marie helps stabilize the baking temperature. If you do get a crack or two, don’t panic. Just add a topping that works well with the flavor of your cheesecake: fudge sauce, ganache, fresh fruit, etc.
  • Use the paddle attachment when mixing your cheesecake. Using a whisk attachment will incorporate too much air.  You want a dense, smooth batter.
  • Add the eggs one at a time and allow each to incorporate before adding the next.

If you have any additional tips, feel free to leave them in the comments.

More Boston Cream Pie Recipes You’ll Love:

Two Sweetie Pies

Thanks again to my lovely friend, Danielle, for this magnificent recipe for Boston Cream Pie Cheesecake! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.

Check out Danielle’s take on this recipe as well as her social media sites! Plus make sure to stop by her blog and check out which of my recipes she made this month, too.

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Boston Cream Pie Cheesecake

Boston Cream Pie Cheesecake

When cheesecake and Boston cream pie collide, the result is this glorious layered 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

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 no 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 the 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 the mixer until thick.
  2. Pipe or spread onto the cold cheesecake and chill again.
  3. Remove the side ring of the 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.

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving: Calories: 401 Total Fat: 25g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 120mg Sodium: 116mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 1g Sugar: 36g Sugar Alcohols: 0g Protein: 4g
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29 comments on “Boston Cream Pie Cheesecake”

  1. What a stunning cheesecake! Love the beautifully piped pastry cream topping 🙂

  2. Tasty! Cheesecake with a cup of tea is the perfect dessert!
    How long could we maintain the cheesecake take in the fridge?

    • Hi, Natalie,

      I think it will stay fresh in the fridge for about 3 days. I’d only worry about the cake layer losing it’s freshness. I have a feeling my family would still eat it after a week, but for company, I wouldn’t make it more than a day or two ahead of time 🙂

  3. Truly a show stopper dessert! It’s absolutely beautiful:@)

  4. This combines two of my favorite desserts into one mega-awesome cheesecake!!

  5. This is outstanding! What an amazing combo of Boston cream pie plus cheesecake.

  6. Everyone would love this the flavors are superb! Very creative!

  7. It looks awesome, Liz!!! Makes me want to make it again!!!

  8. That looks luscious! And especially beautifully decorated.

    best… mae at maefood.blogspot.com

  9. What a beautiful, creative and no doubt delicious cake! The combination of flavors must be fantastic. Gorgeous cake Liz! Sharing and Pinning

  10. This is a dessert I can never ever turn away from, and it’s so rarely on a menu. I love that you made the creamy part a cheesecake – which is even better than the ones I’ve had in Boston. Gorgeous!!

  11. Scrumptious! That’s a beautiful dessert. The decoration along the sides is perfect!

  12. You are so right….I’m swooning!! Totally looks amazing, Liz!

  13. This looks absolutely incredible! Boston Cream Pie has been a family favorite forever. My sons even will request it as a birthday cake. I’m saving this to make for them this August when they come home for a visit!

  14. Another perfect dessert Liz, this one looks stunning. And what a great list of tips you have provided.

  15. I’m so intrigued by the idea of using a sponge cake as the bottom layer of a cheesecake! That’s so cool that it worked. Great mash-up!

  16. Such a great dessert combo! 

  17. This is an impressive cake!! It’s perfect for people (like me) who can’t decide what to have. With this, I can have it all. Superb job as always, Liz!

  18. Oh my goodness, this is a quintessence of the ultimate decadent dessert. I don’t think I’ve ever tried a Boston Pie, but I love Boston cream donuts which appear to be the same/similar idea. Thank you for your tips too. Although I’m familiar with most of them, I’ve never thought of using a paddle attachment instead of a whisk one. That makes sense! I also slightly tap the pan a few times around the bottom before baking a cheesecake as this helps to release the air as well – it helps (most of times):)

  19. Boston cream anything is a hit in this house! But cheesecake? Yes please!

  20. This dessert is a dream come true!

  21. This is gorgeous and I bet it tastes incredible!

  22. So many delicious things combine into one! Looks amazing! 

  23. Such a dreamy dessert collision!

  24. This is a showstopper Liz and a unique pairing. Two thumbs up!

  25. I’ve made this twice now and it is just delicious. Tastes exactly like a Boston cream donut! I just made it for my mom’s birthday celebration tomorrow. I think they’re going to love it. Thanks for the recipe. Definitely a keeper!!!

  26. What did you use for the piping around the top? It looks like you contained the chocolate glaze to a circle in the center of the top? Thanks!

    • Hi, Maggie, I didn’t use anything to contain it…just waited until the glaze was thick enough that I could spread it into a circle, but not so thick that it wasn’t spreadable. If you’d like to make a perfect circle,try making a circle out of parchment or waxed paper,set it in the middle of the cake, then make marks with a knife around the perimeter of your round template. Remove the paper and you will have the area marked where you spread the chocolate. Hope you enjoy!

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