Heavenly Boston Cream Pie Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
For the Custard Filling:
1 cup milk
1/4 cup all-purpose flour
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
For the Chocolate Ganache:
4 ounces semisweet chocolate, chopped
1/4 cup heavy cream
Instructions:
Prepare the Crust:
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan. Bake for 8-10 minutes or until the crust is lightly golden. Let it cool completely.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add sugar, flour, and salt, mixing until well combined. Add the eggs one at a time, beating after each addition, and then stir in the vanilla extract.
Pour the Cheesecake Filling:
Pour the cheesecake mixture over the cooled crust in the springform pan.
Bake the Cheesecake:
Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake in for another hour to cool slowly. Afterward, refrigerate the cheesecake overnight.
Prepare the Custard Filling:
In a saucepan, whisk together milk, flour, and sugar over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in the egg yolk and vanilla extract. Let the custard cool completely.
Make the Chocolate Ganache:
Place chopped semisweet chocolate and heavy cream in a heatproof bowl set over simmering water (double boiler). Stir until smooth and melted. Remove from heat and let it cool slightly.
Assemble the Cheesecake:
Once the cheesecake is chilled, carefully spread the cooled custard evenly over the top. Drizzle with the chocolate ganache.
Chill and Serve:
Refrigerate the cheesecake for at least 2 hours before serving to allow everything to set.
Tips:
For an extra rich flavor, substitute some of the cream cheese with sour cream.
To prevent cracks in your cheesecake, bake it in a water bath. Place the springform pan in a larger baking pan and add hot water halfway up the sides of the springform pan.
Be sure the custard filling is completely cool before spreading it over the cheesecake to avoid melting the cheesecake.
Enjoy your Heavenly Boston Cream Pie Cheesecake!
Prep Time: 30 minutes
Cook Time: 60-70 minutes
Total Time: Approx. 12 hours (includes chilling)
Servings: 8-10