Description
A rich and creamy fusion of Boston cream pie and cheesecake, layered with silky pastry cream and topped with a glossy chocolate glaze.
Ingredients
For the Crust:
- 2 cups chocolate cookie crumbs
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
For the Pastry Cream:
- 2 cups milk
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- 1/4 cup granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
For the Chocolate Glaze:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
Instructions
Preheat oven to 325°F (160°C). Mix cookie crumbs with melted butter and press into a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and heavy cream. Pour over the crust. Bake for 50-60 minutes, or until the center has a slight jiggle. After fully cooling, place in the refrigerator for a minimum of four hours.
In a saucepan, whisk milk, cornstarch, flour, and sugar over medium heat until thickened. In a separate bowl, whisk egg yolks and slowly temper them by adding a small amount of the hot mixture while stirring. Pour everything back into the saucepan and cook for 2 minutes, stirring constantly. Take off the heat, mix in the vanilla, and allow it cool. Spread over the chilled cheesecake.
Heat heavy cream until it begins to simmer, then pour over chocolate chips. Stir until smooth and glossy. Pour over the pastry cream layer.
Refrigerate for at least 2 more hours until fully set. Slice and enjoy!
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Boston cream pie cheesecake, chocolate glaze, creamy cheesecake, homemade dessert