Heavenly Boston Cream Pie Cheesecake – A Show-Stopping Dessert You’ll Crave Again and Again!

Looking for a dessert that combines the best of both worlds—creamy cheesecake and rich Boston cream pie? This Boston Cream Pie Cheesecake is the ultimate indulgence. With a buttery graham cracker crust, smooth vanilla cheesecake filling, a luscious layer of vanilla pudding, and glossy chocolate ganache on top, it’s pure dessert magic. One bite, and you’ll understand why this recipe is going viral!

 Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 2 packages (8 oz each) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream
• 1 (3.4 oz) box instant vanilla pudding mix (optional, for extra creaminess)

For the Vanilla Pudding Layer:

• 2 cups cold milk
• 1 (3.4 oz) box instant vanilla pudding mix

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 tsp butter (for shine)

 Instructions

Step 1: Make the Crust

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge for 20 minutes, or bake at 350°F (175°C) for 8–10 minutes for a toasted flavor. Let it cool.

Step 2: Prepare the Cheesecake Layer

In a large bowl, beat the softened cream cheese until smooth and fluffy. Add powdered sugar and vanilla extract; mix until well combined. Slowly add the heavy cream and beat until creamy and thick. Optional: Mix in the dry vanilla pudding mix to add stability and flavor.

Spread the cheesecake filling evenly over the crust and smooth the top. Place in the fridge for at least 3 hours, preferably overnight.

Step 3: Add the Vanilla Pudding Layer

Whisk the pudding mix with cold milk for about 2 minutes until thickened. Gently pour over the chilled cheesecake layer and smooth it out. Chill again for 1 hour.

Step 4: Make the Chocolate Ganache

Heat the heavy cream until just about to boil. Pour over the chocolate chips in a heat-safe bowl and let sit for 1–2 minutes. Stir until smooth and glossy. Add the butter and mix until melted and shiny.

Pour the ganache over the pudding layer and tilt the pan to spread evenly. Let the whole cheesecake chill for at least another hour until set.

 Serving Tips

Use a sharp knife dipped in hot water for clean slices. Garnish with chocolate shavings or whipped cream if desired. Serve chilled and watch it disappear! 

Pro Tips:Amish Peanut Butter Cream Pie

• Always use full-fat cream cheese for the richest flavor.
• Don’t skip the chilling time—it helps the layers set perfectly.
• Store leftovers in the fridge, covered, for up to 4 days