#### 2. **Make the Vanilla Custard**
In a saucepan, whisk milk, sugar, and cornstarch over medium heat until thickened. In a separate bowl, beat egg yolks, then slowly add a bit of the hot milk mixture to temper. Return to the saucepan and cook for 2 more minutes, stirring constantly. Remove from heat and stir in vanilla and butter. Chill until set.
#### 3. **Make the Cheesecake Filling**
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and heavy cream. Pour half of the cheesecake batter over the crust.
#### 4. **Add Custard Layer**
Spread the chilled vanilla custard over the batter layer evenly. Pour the remaining cheesecake batter on top, smoothing the surface.
#### 5. **Bake**
Bake at 325°F (163°C) for 60-70 minutes or until the edges are set but the center slightly jiggles. Cool completely, then refrigerate for at least 4 hours or overnight.
#### 6. **Prepare Chocolate Ganache**
Heat heavy cream until just simmering and pour over chocolate chips. Let sit for 5 minutes, then stir until smooth. Pour ganache over the chilled cheesecake and spread evenly.
#### 7. **Serve**
Slice and serve chilled for a luscious, decadent treat.
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### Tips for Perfect Boston Cream Pie Cheesecake
* Use room temperature cream cheese for a smooth batter.
* Don’t overbake; a slight jiggle in the center is perfect.
* Let the cheesecake chill overnight for the best texture.
* Use high-quality chocolate for the ganache for rich flavor.
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### Final Thoughts
This **Boston Cream Pie Cheesecake** is the ultimate dessert fusion — rich, creamy, and bursting with classic flavors that delight every time. It’s perfect for celebrations, holidays, or any time you want to treat yourself and your loved ones to something truly special.
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