Boston Cream Pie Cheesecake Cake

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I love todays recipe because it has it ALL…Cake, Cheesecake and chocolate. Yumm! You won’t need dessert for a week after eating a slice of this! Even though boston cream pie involve three different components, they come together quite easily and are a cinch to assemble.

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I had made the real boston cream pie long back during my college times and needless to say, it was an enormous hit. I had no doubt that the cake version would be just as good, and i was right. You cant go wrong with cheese cake and chocolate.

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For those of you who dont know what boston cream pie is, it is a cake that is filled with a custard or cream filling and frosted with chocolate. Here i replaced the custard with cheese cake. I think you all should give this recipe a try, it is not to be missed.

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CAKE LAYER:

1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter (room temperature)
1 cup granulated sugar
1 egg
1 tsp vanilla
3/4 cup milk

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1. Preheat oven to 350°F
2. Grease a 9 or 10 inch springform pan, set aside.
3. Sift together flour, baking powder and salt.
4. Cream together the butter and sugar until light and fluffy. This may take about 10 mins in a stand mixer.
5. Add in the eggs and vanilla and continue beating until smooth.
6. Fold in the flour mixture alternating with milk, starting and ending with flour. Fold until just blended.
7. Pour in springform pan. Bake for 25 minutes or until center is set and toothpick comes out clean.

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CHEESECAKE LAYER:

600g cream cheese (room temperature)
1 can Sweetened condensed milk (397g)
100 g sugar
1-2 tbsp lemon juice
2 tsp vanilla extract
3 large eggs

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1. In a bowl beat the cream cheese and condensed milk until smooth.
2. Add sugar, lemon juice, vanilla and eggs. Beat together till nicely mixed.
3. Pour this mixture over the baked cake in springform pan spreading to cover.

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4. Reduce the oven temperature to 300 degree and bake for 1 hour till the outside edges appear set when gently shaken. Cool on a wire rack for 15 minutes.
5. Loosen the edges of the cake using a butter knife around the cake. Let the cake cool completely.
6. Cover the cake and refrigerate for a minimum of 4 hours or preferably overnight.

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MILK CHOCOLATE GANACHE:

226 g milk chocolate, finely chopped
1 cup heavy cream

1. Place half of the chocolate in a bowl. Heat heavy cream on a medium high heat until it comes to a boil.
2. Remove from heat and immediately pour over chocolate and stir until chocolate is completely melted.
3. Add remaining chocolate and mix until completely melted.
4. Cool the ganache until it is thickened a bit, but thin thin enough for pouring on top of the cake. I cooled mine in the fridge for 1 hour.
5. Pour the ganache over cheesecake cake evenly and chill again until ready to serve.

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Notes:

✔️ Even though the steps look intimidating, it is actually not very hard to make this. I made the cake batter first and while that was baking, i made the cheese cake batter. Then you just have to pour the cheesecake batter on top of cake and bake. Both cake and cheesecake recipe is very simple and basic. Doesn’t take much time to prepare it. Then i refrigerated it overnight. I made the ganache the next day and poured on the cake.
✔️ The temperature may vary in different ovens, so just regulate the baking time accordingly.
✔️ The cake layer might get hard if you refrigerate for more than 2 days. So either try to finish the cake soon, which wont be very difficult😉 or just let the cake sit out for sometime before digging in, if you are eating after 2-3 days.

 

Boston Cream Pie Cheesecake Cake
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INGREDIENTS
CAKE LAYER
  1. 1 1/2 cups flour
  2. 1 tsp baking powder
  3. 1/2 tsp salt
  4. 1/2 cup butter (room temperature)
  5. 1 cup granulated sugar
  6. 1 egg
  7. 1 tsp vanilla
  8. 3/4 cup milk
CHEESECAKE LAYER
  1. 600g cream cheese (room temperature)
  2. 1 can Sweetened condensed milk (397g)
  3. 100 g sugar
  4. 1-2 tbsp lemon juice
  5. 2 tsp vanilla extract
  6. 3 large eggs
MILK CHOCOLATE GANACHE
  1. 226 g milk chocolate, finely chopped
  2. 1 cup heavy cream
DIRECTIONS
For Cake Layer
  1. Preheat oven to 350°F
  2. Grease a 9 or 10 inch springform pan, set aside.
  3. Sift together flour, baking powder and salt.
  4. Cream together the butter and sugar until light and fluffy. This may take about 10 mins in a stand mixer.
  5. Add in the eggs and vanilla and continue beating until smooth.
  6. Fold in the flour mixture alternating with milk, starting and ending with flour. Fold until just blended.
  7. Pour in springform pan. Bake for 25 minutes or until center is set and toothpick comes out clean.
For Cheesecake Layer
  1. In a bowl beat the cream cheese and condensed milk until smooth.
  2. Add sugar, lemon juice, vanilla and eggs. Beat together till nicely mixed.
  3. Pour this mixture over the baked cake in springform pan spreading to cover.
  4. Reduce the oven temperature to 300 degree and bake for 1 hour till the outside edges appear set when gently shaken. Cool on a wire rack for 15 minutes.
  5. Loosen the edges of the cake using a butter knife around the cake. Let the cake cool completely.
  6. Cover the cake and refrigerate for a minimum of 4 hours or preferably overnight.
For MILK CHOCOLATE GANACHE
  1. Place half of the chocolate in a bowl. Heat heavy cream on a medium high heat until it comes to a boil.
  2. Remove from heat and immediately pour over chocolate and stir until chocolate is completely melted.
  3. Add remaining chocolate and mix until completely melted.
  4. Cool the ganache until it is thickened a bit, but thin thin enough for pouring on top of the cake. I cooled mine in the fridge for 1 hour.
  5. Pour the ganache over cheesecake cake evenly and chill again until ready to serve.
Notes
  1. ✔️ Even though the steps look intimidating, it is actually not very hard to make this. I made the cake batter first and while that was baking, i made the cheese cake batter. Then you just have to pour the cheesecake batter on top of cake and bake. Both cake and cheesecake recipe is very simple and basic. Doesn’t take much time to prepare it. Then i refrigerated it overnight. I made the ganache the next day and poured on the cake.
  2. ✔️ The temperature may vary in different ovens, so just regulate the baking time accordingly.
  3. ✔️ The cake layer might get hard if you refrigerate for more than 2 days. So either try to finish the cake soon, which wont be very difficult😉 or just let the cake sit out for sometime before digging in, if you are eating after 2-3 days.
Savory&SweetFood https://savoryandsweetfood.com/

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I am taking this crowd pleaser dish to Angie’s 55th Fiesta Friday which is being co-hosted by Sue@burgerbird and Suzanne@apuginthekitchen. I am taking this dish to Justine’s tea time event too. Lets have some fun. 🙂

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53 thoughts on “Boston Cream Pie Cheesecake Cake

  1. You are such a tease Sadia.. everything I love in one sitting, and I would not even feel guilty as I would eat the fruit as well :)). What a divine cheesecake, this is definitely going to be baked at my home for a special occasion. Did you bake it in a cheesecake pan, and did you leave it out after the ganache layer?

    1. Thanks a lot Loretta. You are really sweet. Hope you will make this soon. 🙂
      I made this cake in a springform pan. After pouring the ganache i kept it in fridge again for an hour or so before serving.

  2. Beautiful Sadia and I really love your photos this week. There are a number I thought were really outstanding . . . the mixer whisk, the pouring on the cake, and the coffee cup with whisk on plate. Of course the finished pie looks so professional and amazing too! Bless you for bringing this amazing and all-american dessert for us this week!

  3. Wow Sadia, can always count on you to bring something so mouthwateringly delicious and special. This is incredible, I MUST make it, love this recipe!! Such a special treat for us all thank you for bringing, Saved this recipe!!

  4. Makes me drool Sadia!!! I have always wanted to try cheesecake, but the calories makes me stay away from it….Awww lovely pics from you as always…..

  5. Sadia oh my, oh my this looks amazing, your photography is to die for and wow, what a cake. This is going in to my scrapbook, it will be devoured by those at the tea party in nano seconds i reckon lol, thank you sooooo much for ocming to tea time with this special treat x

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