Description

Boston Cream Pie Cheesecake is a delicious fusion of two classic desserts, featuring a creamy vanilla cheesecake with a layer of sponge cake on the bottom, topped with smooth chocolate ganache — rich, elegant, and utterly indulgent.

Ingredients

1 (9-inch) sponge cake layer (store-bought or homemade)
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 tbsp all-purpose flour
1/2 cup heavy cream (for ganache)
1/2 cup semi-sweet chocolate chips or chopped chocolate (for ganache)

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and place the sponge cake layer in the bottom.
In a large bowl, beat cream cheese until smooth. Add sugar and mix until well blended.
Beat in eggs one at a time, then stir in vanilla, sour cream, and flour until smooth and creamy.
Pour the cheesecake batter over the sponge cake layer in the pan.
Bake for 55–65 minutes or until the center is just set. Turn off oven and let cheesecake sit inside with the door ajar for 1 hour.
Remove and chill for at least 4 hours or overnight.
To make ganache, heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a bowl and let sit 2 minutes. Stir until smooth and glossy.
Let ganache cool slightly, then pour over chilled cheesecake. Spread evenly and let set before slicing.

Notes

Use a water bath while baking to help prevent cracks.
The sponge cake can be brushed with simple syrup or coffee for added flavor.
Ganache can be topped with chocolate curls or a cherry for decoration.