Boston Cream Cheesecake
Indulge in the irresistible decadence of a Boston Cream Cheesecake, a show-stopping dessert that combines the best of creamy cheesecake, velvety custard, and rich chocolate glaze. This irresistible mash-up of Boston cream pie and traditional cheesecake starts with a buttery graham cracker crust, layered with a luxuriously smooth cream cheese filling, baked to perfection. The centerpiece of this dessert is a luscious homemade vanilla custard that’s spread over the chilled cheesecake, lending it a creamy, melt-in-your-mouth texture. To top it all off, a glossy semisweet chocolate glaze adds the perfect finishing touch, creating a dessert that’s as elegant as it is indulgent. Perfect for special occasions or whenever you want to wow your guests, this Boston Cream Cheesecake is a masterpiece worth every second in the kitchen!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 1.5 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 3 Eggs
- 1.25 cups Heavy cream
- 1 tablespoon Cornstarch
- 3 Egg yolks
- 1 cup Whole milk
- 1 cup Semisweet chocolate chips
- 2 tablespoons Unsalted butter
- 1 tablespoon Light corn syrup
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a bowl, mix the graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan to form the crust. Set aside.
In a large bowl, use a mixer to combine softened cream cheese and granulated sugar until smooth. Add in vanilla extract, then mix in the eggs one at a time until fully incorporated.
Pour the cheesecake mixture over the prepared crust. Place the springform pan on a baking sheet to catch any leaks and bake for 55–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
While the cheesecake is cooling, make the custard. In a medium saucepan, whisk together heavy cream, cornstarch, egg yolks, granulated sugar (1/4 cup from the total), and whole milk over medium heat. Stir constantly until the mixture thickens into a custard. Remove from heat and allow to cool completely.
Once the cheesecake has cooled, spread the custard evenly over the top. Refrigerate for at least 4 hours, preferably overnight, to allow it to set.
For the chocolate glaze, combine semisweet chocolate chips, unsalted butter (2 tablespoons), 1/4 cup heavy cream, and light corn syrup in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until smooth and glossy.
Once the cheesecake and custard are set, pour the glaze over the top, spreading it evenly to the edges.
Refrigerate for another 30–60 minutes to let the glaze set. Remove the springform pan, slice, and serve!
Nutrition Facts
Calories |
7057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 497.0 g | 637% | |
| Saturated Fat | 286.8 g | 1434% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2303 mg | 768% | |
| Sodium | 3730 mg | 162% | |
| Total Carbohydrate | 559.0 g | 203% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 424.1 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 1395 mg | 107% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2408 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
