As a baker, I always love creating desserts that blend different flavors and textures. This Delightful Boston Cream Pie Cheesecake-Cake is a perfect example of that! It combines the best of both worlds: the rich and creamy texture of a cheesecake paired with the light and airy layers of a traditional cake. The result? An irresistible dessert that’s sure to impress everyone at the table.
Whether you’re celebrating a special occasion or simply indulging in a treat, this cheesecake-cake is a showstopper. The smooth, velvety custard filling and the glossy chocolate ganache topping add a touch of elegance to each bite. If you’re looking for a dessert that feels both decadent and comforting, look no further. This Boston Cream Pie Cheesecake-Cake will not disappoint!
Ingredients:
For the cake:
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp salt
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1 cup sugar
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½ cup unsalted butter, softened
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3 large eggs
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1 tsp vanilla extract
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½ cup whole milk
For the cheesecake layer:
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16 oz cream cheese, softened
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½ cup sugar
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2 large eggs
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1 tsp vanilla extract
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2 tbsp all-purpose flour
For the custard filling:
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1 cup whole milk
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½ cup sugar
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3 large egg yolks
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2 tbsp cornstarch
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2 tbsp unsalted butter
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1 tsp vanilla extract
For the chocolate ganache:
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4 oz semisweet chocolate, chopped
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½ cup heavy cream
How to Bake the Delightful Boston Cream Pie Cheesecake-Cake:
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Prepare the cake layer:
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Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until combined. Pour the batter into the prepared cake pan and smooth the top.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Make the cheesecake layer:
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While the cake is cooling, preheat the oven to 325°F (163°C).
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Beat the cream cheese and sugar in a large bowl until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and flour, then mix until smooth.
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Pour the cheesecake mixture over the cooled cake layer in the same pan and spread it evenly.
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Bake for 40-45 minutes, or until the cheesecake is set but slightly jiggly in the center. Let it cool in the pan for 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
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How Long to Bake:
The baking times for this Delightful Boston Cream Pie Cheesecake-Cake are crucial for getting the right texture for both the cake and cheesecake layers. For the cake layer, bake it for 25-30 minutes at 350°F (175°C) until a toothpick inserted into the center comes out clean. This will give you a moist, fluffy cake base.
For the cheesecake layer, it will take a little longer. Bake it for 40-45 minutes at 325°F (163°C) until the cheesecake is set but slightly jiggly in the center. The cheesecake layer should still have a soft, creamy texture when done, so don’t overbake it!
How to Store Leftovers:
If you happen to have leftovers (though it’s unlikely with this dessert!), store them properly to keep the flavors fresh. Simply cover the cake tightly with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days.
To reheat, let the cheesecake-cake come to room temperature for about 15 minutes before serving. For the best texture, avoid microwaving it, as it can affect the creaminess of the cheesecake layer. Instead, let it sit at room temperature or warm it gently in the oven.
Tips for Perfect Boston Cream Pie Cheesecake-Cake:
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Chill the cake and cheesecake layers: After baking, allow both layers to cool completely before assembling. If you rush this step, the layers may not set properly, and the cake might become soggy.
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Use high-quality chocolate for the ganache: Since the chocolate ganache is the finishing touch, use a good quality semisweet chocolate for the best flavor. It makes a huge difference in the final taste!
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Chill before serving: Once you’ve assembled the cake with the custard and ganache, allow it to chill in the fridge for at least 2-3 hours before serving. This helps the layers set and allows the flavors to meld together perfectly.
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Customize the flavor: If you’re looking for a twist, try adding a bit of orange zest to the cheesecake layer for a citrusy note that complements the rich custard filling.
Delightful Boston Cream Pie Cheesecake-Cake Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
Description
These Delightful Boston Cream Pie Cheesecake-Cakes are a blend of rich and creamy cheesecake and fluffy, light cake layers. Topped with a velvety custard filling and glossy chocolate ganache, they make for the perfect dessert for any occasion. Whether it’s a holiday, a celebration, or just a treat to enjoy, this dessert is sure to become a favorite in your baking repertoire.
Ingredients
For the cake:
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp salt
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1 cup sugar
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½ cup unsalted butter, softened
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3 large eggs
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1 tsp vanilla extract
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½ cup whole milk
For the cheesecake layer:
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16 oz cream cheese, softened
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½ cup sugar
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2 large eggs
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1 tsp vanilla extract
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2 tbsp all-purpose flour
For the custard filling:
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1 cup whole milk
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½ cup sugar
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3 large egg yolks
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2 tbsp cornstarch
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2 tbsp unsalted butter
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1 tsp vanilla extract
For the chocolate ganache:
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4 oz semisweet chocolate, chopped
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½ cup heavy cream
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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Cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until combined. Pour the batter into the prepared cake pan and smooth the top.
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Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
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Preheat the oven to 325°F (163°C). Beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well. Stir in the vanilla extract and flour.
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Pour the cheesecake mixture over the cooled cake layer in the same pan and spread it evenly.
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Bake for 40-45 minutes or until the cheesecake is set but slightly jiggly. Let it cool for 10 minutes before transferring it to a wire rack to cool completely.
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To make the custard, heat the milk and sugar in a saucepan over medium heat. In a separate bowl, whisk together the egg yolks and cornstarch. Gradually add the hot milk mixture to the yolks while whisking constantly.
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Return the mixture to the saucepan and cook until thickened. Remove from heat and stir in the butter and vanilla extract. Let it cool.
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To make the ganache, heat the cream in a saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate and stir until smooth.
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Once the cake and cheesecake layers are cool, spread the custard over the cheesecake layer and top with the chocolate ganache.
Notes
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For extra texture, top the cake with chopped walnuts or almonds.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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You can freeze this dessert for up to 1 month. Thaw in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes, you can definitely prepare this Delightful Boston Cream Pie Cheesecake-Cake in advance! After baking and cooling, store the cake in the refrigerator for up to 3 days. For the best results, let it chill for a few hours before serving to allow the flavors to set and the textures to firm up. You can also make the cake and cheesecake layers separately and assemble them just before serving.
Can I use a different type of fruit in the custard filling?
While this recipe is based on a traditional Boston Cream Pie, you can certainly experiment with different fruits in the custard filling. However, the richness of the custard pairs best with the smooth, sweet flavor of the pears or simply as a classic cream. If you’d like to try something else, berries like raspberries or strawberries can add a refreshing twist!
Can I freeze this cheesecake-cake?
Yes, you can freeze this Boston Cream Pie Cheesecake-Cake! After assembling, cover the cake tightly with plastic wrap and place it in an airtight container. Freeze for up to 1 month. When ready to serve, allow it to thaw in the refrigerator for a few hours. It may not have the same fresh texture as when made fresh, but it will still taste delicious.
How do I prevent the cheesecake from cracking?
To avoid cracking, make sure you bake the cheesecake at a low temperature (325°F / 163°C) and avoid opening the oven door while it’s baking. Cracking often happens when the temperature change is too sudden. Additionally, letting the cheesecake cool gradually in the oven (with the door slightly ajar) after baking will help prevent cracks from forming.