Description

A dreamy fusion of classic Boston Cream Pie and velvety cheesecake! This decadent dessert layers rich, creamy cheesecake infused with a hint of vanilla and espresso, nestled atop a buttery graham cracker crust. Finished with a silky chocolate ganache and a drizzle of vanilla custard, it’s a show-stopping treat that marries two beloved desserts into one heavenly bite.

Ingredients

Units Scale

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup melted unsalted butter

2 tbsp granulated sugar

For the Cheesecake Filling:

4 (8 oz) packages cream cheese, softened

1 1/4 cups granulated sugar

1/2 cup sour cream

4 large eggs

2 tsp vanilla extract

2 tbsp strong brewed espresso or coffee

For the Custard Layer (Boston Cream Pie Inspired):

1 cup heavy cream

2 tbsp powdered sugar

1 tsp vanilla extract

For the Chocolate Ganache:

8 oz semisweet chocolate, chopped

1/2 cup heavy cream

1 tbsp light corn syrup (optional, for extra gloss)

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Instructions

Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl until well mixed. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes. Remove from oven and let cool.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, then sour cream, mixing well.
- Add eggs one at a time, mixing after each addition. Stir in vanilla extract and espresso until fully incorporated.
- Pour the filling over the cooled crust, smoothing the top.
Bake the Cheesecake:
- Bake in the preheated oven for 50–60 minutes or until the center is just set (a slight wobble is okay). Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Prepare the Custard Layer:
- In a bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread a thin layer over the cooled cheesecake (or serve as a side).
Make the Chocolate Ganache:
- In a small saucepan, heat heavy cream and corn syrup until just simmering. Pour over chopped chocolate in a bowl. Let stand for 2 minutes, then stir until smooth.
- Drizzle the ganache over the cheesecake or use it to decorate individual slices.
Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours or overnight before serving. Garnish with extra whipped cream or a dusting of cocoa powder if desired.

Notes

For a smoother cheesecake, ensure all ingredients are at room temperature before mixing.
The espresso enhances the flavor and gives a nod to traditional Boston Cream Pie—feel free to adjust to taste.
You can prepare the ganache and custard layer ahead of time and add just before serving.

Nutrition

Serving Size: 1 slice
Calories: ~480 kcal
Sugar: ~28 g
Sodium: ~450 mg
Fat: ~32 g
Saturated Fat: ~18 g
Unsaturated Fat: ~14 g
Trans Fat: ~0.5 g
Carbohydrates: ~35 g
Fiber: ~1 g
Protein: ~8 g
Cholesterol: ~150 mg