BOSTON CREAM PIE CHEESECAKE


This Boston Cream Pie Cheesecake has a vanilla cake bottom, chocolate ganache filling, thick and creamy vanilla cheesecake and is topped with more chocolate ganache and of course, pastry cream! It is my new favorite way to enjoy the wonderful flavors and textures of boston cream pie!

INGREDIENTS:
VANILLA CAKE
  • 1/4 cup (56g) salted butter, room temperature
  • 1/2 cup (104g) sugar
  • 1/4 cup (58g) sour cream, room temperature
  • 1 tsp vanilla extract
  • 2 large egg whites, room temperature
  • 3/4 cups (98g) all purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 cup (60ml) milk, room temperature
  • 1 tbsp (15ml) water, room temperature


CHEESECAKE FILLING
  • 6 oz (169g | 1 cup) semi sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 1/2 tsp vanilla extract
  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 3 large eggs, room temperature


CHOCOLATE GANACHE TOPPING
  • 9 oz (254g | 1 1/2 cups) semi-sweet chocolate chips
  • 9 tbsp (135ml) heavy whipping cream
  • 3 tbsp corn syrup
  • 3/4 tsp vanilla extract


PASTRY CREAM TOPPING
  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup (240ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract



DIRECTIONS:
TO MAKE THE CAKE LAYER:
  1. Preheat oven to 350°F (176°C). Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides.

Please visit lifeloveandsugar.com for full instructions.

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