Boston Cream Pie Cheesecake

1. Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture is damp.
• Press the mixture into the bottom of a 9-inch springform pan, covering the base evenly.
• Bake for 8-10 minutes, then remove from the oven and set aside to cool.

2. Make the Vanilla Custard Filling:

• In a medium saucepan, heat the milk over medium heat until it just begins to simmer (don’t let it boil).
• In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
• Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
• Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
• Remove from heat and stir in the vanilla extract and butter. Continue stirring until the butter is melted and the custard is smooth.
• Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the custard to prevent a skin from forming), and refrigerate until it cools to room temperature.

3. Make the Cheesecake:

• In a large bowl, beat the cream cheese and sugar together until smooth and creamy (about 2-3 minutes).
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Add the sour cream and flour, mixing until smooth.
• Pour the cheesecake batter over the prepared graham cracker crust in the springform pan.
• Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually. Afterward, remove it from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight.

4. Assemble the Cheesecake:

• Once the cheesecake has cooled and set, carefully spread the vanilla custard filling evenly on top of the cheesecake layer.
• Smooth the custard layer with a spatula, ensuring it covers the entire surface.

5. Make the Chocolate Ganache:

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
• Pour the hot cream over the chopped chocolate or chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes to melt.
• Stir until the chocolate is completely melted and smooth. Stir in the butter until glossy.
• Let the ganache cool slightly before pouring it over the custard layer.

6. Pour the Ganache:

• Once the ganache has cooled slightly, pour it evenly over the vanilla custard layer.
• Use a spatula to spread the ganache to the edges of the cheesecake and smooth the top.
• Refrigerate the cheesecake for at least 2 hours to allow the ganache to set.

7. Serve and Enjoy:

• Once the ganache is set, carefully remove the cheesecake from the springform pan.
• Slice and serve chilled. Enjoy the combination of creamy cheesecake, custard, and smooth chocolate ganache!

Tips:

• Make-Ahead: This cheesecake is best made a day ahead so it has plenty of time to set and develop its flavors.
• Crust Variations: You can swap the graham cracker crust with a vanilla wafer or Oreo cookie crust for a different flavor.
• For a Glossier Ganache: Add a tablespoon of corn syrup to the ganache to give it a shinier finish.

This Boston Cream Pie Cheesecake combines the best of two classic desserts, offering layers of indulgence with every bite. Enjoy the creamy texture and delicious flavors! 🍰🍫