Dessert

Boston Cream Pie Cheesecake Recipe

ByThomas Greene November 25, 2025November 25, 2025

Introduction

Boston Cream Pie Cheesecake is a decadent dessert that combines creamy cheesecake with rich chocolate layers inspired by the classic Boston Cream Pie. This indulgent treat features a graham cracker crust, a luscious cream cheese filling, and a glossy chocolate ganache topping.

A slice of pie is shown with three visible layers placed on a white plate, set against a white marbled texture background. The bottom layer is a crunchy brown crumb crust. Above the crust is a thick layer of creamy, off-white filling with a smooth, fluffy texture. The top layer is a glossy, dark chocolate ganache that covers the creamy filling evenly, with a slight drip on the side. The crust edges are slightly browned and crisp, framing the pie slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
½ cup unsalted butter, melted
½ cup dark chocolate, melted
3 cups cream cheese, softened
1 cup granulated sugar
3 large eggs
2 tsp vanilla extract
½ cup sour cream
½ cup heavy cream (for cheesecake filling)
1 ½ cups dark chocolate chips
½ cup heavy cream (for ganache)

Instructions

Step 1: Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
Step 2: In a medium bowl, mix the graham cracker crumbs with melted butter until combined. Press the mixture firmly into the bottom of the springform pan.
Step 3: Spread a layer of melted dark chocolate over the crust. Refrigerate for 10 minutes to set the chocolate layer.
Step 4: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and ½ cup heavy cream until fully combined.
Step 5: Pour the cheesecake batter over the chocolate-covered crust in the springform pan. Bake for 55-65 minutes, or until the center is just set.
Step 6: Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour to prevent cracks.
Step 7: To make the ganache, heat ½ cup heavy cream in a small saucepan until it begins to simmer (do not boil). Pour the hot cream over the dark chocolate chips in a bowl, let sit for 2 minutes, then stir until smooth and glossy.
Step 8: Once the cheesecake is completely cooled, pour the ganache over the top and spread it evenly with a spatula. Refrigerate the cheesecake for at least 4 hours or overnight to set the ganache.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.
For a slight twist, add a teaspoon of espresso powder to the ganache to deepen the chocolate flavor.
Wrap leftovers tightly to prevent drying out.
Swap graham cracker crust with chocolate cookie crumbs for a richer base.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature for about 15 minutes. Avoid microwaving as it can affect the texture, especially the ganache layer.

How to Serve

A slice of pie with three visible layers sitting on a white plate with small decorative bumps near the edge, placed on a white marbled surface. The bottom layer is a thin, dark brown crust with a crumbly texture, topped by a thick, creamy pale yellow filling that looks smooth and soft. The top layer is a glossy, dark chocolate ganache with slight ripples, covering the entire slice and slightly dripping over the edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from being made a day ahead. Allowing it to chill overnight helps the ganache set properly and the flavors to meld.

What can I use instead of a springform pan?

A regular cake pan lined with parchment paper can work, but removing the cheesecake might be more difficult. A springform pan is recommended for easy release.