Boston Cream Pie Cheesecake
Creamy, dreamy, and utterly indulgent, this Boston Cream Pie Cheesecake hits all the comfort-food notes you crave: a buttery graham crust, dense and velvety cheesecake, pillowy whipped cream, and a glossy chocolate finish.
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Servings: 8 servings
Equipment
- Springform Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Crust
- 2 cups Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 1/4 cup Granulated sugar
Filling
- 4 packages (8 oz) Cream cheese, softened At room temperature
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 4 large Eggs Room temperature
Toppings
- 1 cup Heavy cream, cold For whipping
- 1 cup Chocolate glaze Store-bought or homemade, warmed slightly for drizzling
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside with aluminum foil if baking in a water bath.
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press mixture firmly into the bottom of the springform pan using the bottom of a measuring cup to create an even crust. Chill while you make the filling.
- In a large bowl, beat cream cheese until smooth and lump-free using an electric mixer on medium speed. Gradually add granulated sugar and vanilla extract, mixing well after each addition. Scrape down the bowl to ensure an even texture.
- Add eggs one at a time, mixing on low speed and stopping as soon as each egg is incorporated—do not overbeat. Pour the batter over the chilled crust in the springform pan, smoothing the top with a spatula.
- Bake for 60-70 minutes or until the edges are set and the center still has a slight jiggle. If using a water bath, place the springform pan in a larger pan with hot water halfway up the sides to prevent cracking. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 30 minutes to cool gradually. Let cool at room temperature, then refrigerate for at least 4 hours or overnight for best texture.
- Before serving, whip heavy cream until stiff peaks form. Spread the whipped cream over the chilled cheesecake in an even layer.
- Drizzle with chocolate glaze on top and serve. For neat slices, dip a sharp knife in hot water, wipe dry, and slice between wipes to clean the blade between cuts.
Notes
Store leftover cheesecake in an airtight container for up to 5 days. For longer storage, freeze plain cheesecake (without whipped cream or glaze) for up to 2 months.