Boston Cream Cheesecake

Boston Cream Cheesecake

Experience the exquisite fusion of flavors in this Boston Cream Cheesecake, where the beloved Boston cream pie meets the velvety richness of cheesecake. This indulgent dessert features a buttery graham cracker crust, a creamy cream cheese filling, a smooth layer of vanilla pudding, and a luscious chocolate ganache that drapes over the top like a silky blanket. Perfect for special occasions or as a delightful treat to impress your guests, this cheesecake is not just a dessert; it's a celebration of textures and tastes that will leave you craving more. Historically, the Boston cream pie was invented in the 19th century and has since become a beloved American dessert, making this cheesecake a delicious homage to that classic.

Servings: 12

Ingredients

  • Graham cracker crumbs (1 1/2 cups)
  • Unsalted butter (1/2 cup, melted)
  • Cream cheese (16 ounces, softened)
  • Granulated sugar (1 cup)
  • Large eggs (3)
  • All-purpose flour (1/4 cup)
  • Vanilla extract (1 teaspoon)
  • Milk (2 cups)
  • Instant vanilla pudding mix (1 package (3.4 ounces))
  • Heavy cream (1 cup)
  • Semi-sweet chocolate (8 ounces, chopped)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted unsalted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust.
  3. In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and all-purpose flour until everything is fully combined.
  4. Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula to ensure an even layer.
  5. Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set and slightly golden on top. Remove from the oven and allow it to cool completely at room temperature.
  6. While the cheesecake cools, prepare the vanilla pudding layer. In a small saucepan, heat 2 cups of milk over medium heat until it starts to steam but not boil. Remove from heat and whisk in the instant vanilla pudding mix until smooth. Allow it to cool for a few minutes.
  7. Once the cheesecake is completely cooled, pour the pudding mixture evenly over the cheesecake, ensuring full coverage.
  8. For the chocolate ganache, heat the heavy cream in another small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped semi-sweet chocolate. Let it sit for 1 minute, then stir until the chocolate is completely melted and smooth.
  9. Pour the chocolate ganache over the pudding layer, spreading it evenly. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set thoroughly.
  10. Before serving, carefully remove the sides of the springform pan and slice the cheesecake into pieces. Serve chilled and savor the marvelous layers of flavor!

Dietary Information

Servings: 12 • Dish Type: Dessert • Prep Time: 30 minutes • Cook Time: 50 minutes • Calories: 450 • Fat: 30g • Carbs: 39g • Protein: 7g • Sodium: 320mg • Sugar: 25g