Boston Cream Pie Cheesecake – melissassouthernstylekitchen.com

This Boston Cream Pie Cheesecake recipe is a delightful fusion of flavors. If features a yellow cake layer for the “crust” nestled under a velvety vanilla cream cheesecake layer that’s covered with a layer of chocolate ganache. Treat yourself to a trio of flavors in each and every bite!

Easy Boston Cream Pie Cheesecake Recipe

This cheesecake recipe is an impressive dessert that’s unbelievably delicious. It features a cake layer topped with a creamy cheesecake layer topped with homemade chocolate ganache. Admittedly it’s a special occasion dessert that delights even the pickiest of dessert eaters. How to make a Boston Cream Pie Cheesecake: (Scroll down for full printable recipe.)

• Prepare Pan – Preheat oven to 325°F. Spray the bottom of a 9-inch springform pan with baking spray; set aside.
• Cake Layer – Beat together the cake mix, egg, milk and oil until fully combined. Pour evenly into pan. Bake for 25 minutes.
• Cheesecake Layer – Using an electric mixer beat together the cream cheese, sugar, and vanilla on medium speed until smooth. Add the eggs; beating on low speed just until combined.
• Stabilizer – Beat in the cornstarch and salt.
• Sour Cream – Mix in sour cream by hand.
• Transfer to Pan – Carefully pour cream cheese mixture over cake layer.
• Oven – Bake for 50 to 60 minutes or until at least a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken.
• Cool – Cool the cheesecake in the pan on a wire rack for 15-20 minutes. Using a small sharp knife or icing spatula, loosen the edge of cheesecake from side of pan.
• Cool completely. Once cooled to room temperature remove the outer ring of pan; transfer cheesecake to a serving plate or pie keeper. Cover and chill for 8 up to 24 hours.
• Make Chocolate Ganache Topping- Before serving in a small saucepan, bring whipping cream to a simmer. Remove from the heat. Add chocolate; stir until chocolate is melted and mixture is smooth. Stir in butter. Let cool for about about 15 minutes or until the chocolate has slightly thickened, stirring once.
• Spoon chocolate onto cheesecake, spreading evenly to cover top. Refrigerate just until set.
• Store leftovers chilled in an airtight container.

How to Make the BEST Boston Cream Cheesecake Recipe

• Ingredients you’ll need to make homemade Boston Cream Pie Cheesecake: One 9 ounce box of Jiffy golden yellow cake mix (single layer), large egg, milk, vegetable oil.
• Ingredients for the cheesecake filling: Plain cream cheese, granulated sugar, pure vanilla extract, large eggs room temperature, cornstarch, salt and sour cream.
• Chocolate Ganache Topping – Whipping cream, semi-sweet baking chocolate, salted butter.
• Kitchen tools you’ll need: Stand mixer or hand mixer, 9 inch springform pan, measuring cups and spoons, sharp knife and cutting board, icing spatula, small saucepan, whisk.
• You may be most familiar with Jiffy Corn Muffin Mix. They also make a single layer cake mix that’s perfect for the cake layer in this cheesecake. It’s typically found on the baking aisle.
• If you’re unable to find it you can adapt using 1/2 of a classic 2 layer cake mix.
• There’s no need to worry about the cake layer overbaking once the cheesecake layer is added. It serves as insulation for the cake layer.
• It’s important to chill the cheesecake thoroughly before cutting making this a delightful make ahead dessert option.
• The topping for this cheesecake is made using baking chocolate, also found on the baking qaisle of any grocery store.
• Store Boston Cream Pie Cheesecake in an airtight container chilled for up to 5 days.
• You can freeze this cheesecake for up to 2 months.
• Thaw overnight in the refrigerator prior to serving.

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