Boston Cream Pie Cheesecake

Description:
A dreamy mash-up of two beloved desserts, this Boston Cream Pie Cheesecake combines the creamy richness of cheesecake with the classic flavors of Boston cream pie. It features a buttery graham cracker crust, a smooth vanilla cheesecake layer, a luscious pastry cream topping, and a glossy chocolate ganache finish. Perfect for special occasions or when you want to impress your guests with a show-stopping dessert!

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

For the Pastry Cream Layer:

• 1 1/4 cups whole milk
• 3 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions:

Step 1: Make the Crust

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then remove and let it cool while you prepare the cheesecake filling.

Step 2: Prepare the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the vanilla extract and heavy cream until just combined. Avoid overmixing.
4. Pour the cheesecake filling over the cooled crust.
5. Bake at 325°F (163°C) for 50-60 minutes, or until the center is slightly jiggly but the edges are set.
6. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
7. Once cooled, refrigerate for at least 4 hours or overnight.

Step 3: Make the Pastry Cream

1. In a medium saucepan, heat the milk over medium heat until it just begins to steam.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 2-3 minutes).
5. Remove from heat and stir in the vanilla extract and butter.
6. Let the pastry cream cool slightly, then spread it evenly over the chilled cheesecake layer. Refrigerate until set.

Step 4: Prepare the Chocolate Ganache

1. Heat the heavy cream in a small saucepan or microwave until steaming (do not boil).
2. Pour the hot cream over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
3. Let the ganache cool slightly before pouring it over the pastry cream layer. Spread evenly to cover the top.

Step 5: Assemble and Serve

1. Chill the cheesecake for at least 1 hour after adding the ganache.
2. Carefully remove the springform pan and slice the cheesecake into servings.
3. Garnish with whipped cream or extra chocolate shavings if desired. Serve chilled.

Tips for Success:

• For a smooth cheesecake, ensure the cream cheese is softened to room temperature.
• Use a water bath while baking to minimize cracking in the cheesecake. Wrap the springform pan in foil and place it in a larger pan with hot water.
• Chill each layer thoroughly before adding the next to ensure clean layers.
• Use a hot, dry knife for clean slices when serving.

Serving Recommendations:
Pair with coffee or a light dessert wine for a decadent finish to your meal. This dessert is rich, so serve smaller slices if you’re feeding a crowd.

Nutrition (Per Slice, ~12 servings):

Approximate values

• Calories: 450
• Protein: 7g
• Carbohydrates: 38g
• Fat: 32g
• Sugar: 28g
• Sodium: 250mg