How to Make Homemade Boston Cream Pie Cheesecake

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The ingredients needed to make Boston Cream Pie Cheesecake:

1. Get FOR VANILLA CAKE LAYER
2. Get 1 1/2 cups cake flour
3. Make ready 1 teaspoon baking powder
4. Take 1 teaspoon vanilla extract
5. Get 1/2 cup unsalted butter, at room temperature
6. Make ready 1 large egg
7. Get 1/4 teaspoon salt
8. Take 1 cup granulated sugar
9. Prepare 3/4 cup milk
10. Take 1/4 cup mini chocolate chips, do not use regular, they will sink
11. Prepare FOR CHEESECAKE LAYER
12. Make ready 3 (8 ounce) packs cream cheese, at room temperature
13. Make ready 3/4 cup granulated sugar
14. Take 1 1/2 teaspoons vanilla extract
15. Get 3 large eggs
16. Take 1 cup sour cream
17. Take FOR CHOCOLATE GANACHE GLAZE
18. Get 3/4 cup heavy cream
19. Get 1 cup semi sweet chocolate chips
20. Prepare 2 tablespoons salted butter, at room temperature
21. Get FOR GARNISH
22. Prepare Sparkle sugar, as needed
23. Prepare Fresh berries, as needed
24. Get Whipped cream, as needed

Instructions to make Boston Cream Pie Cheesecake:

1. Spray a 9 inch springform pan with bakers spray. Preheat oven to 350°F
2. Whisk together in a bowl flour, baking powder and salt
3. In a large bowl beat butter and sugar until light and fluffy
4. Beat in egg and vanilla until smooth
5. Add flour mixture, alternating with milk and stir just until blended. Fold in mini chips.
7. Spread into prepared pan
8. Bake for about 25 minutes until center is set and toothpick comes out clean. Cool on rack
9. Lower oven temperature to 325°F. Line a baking pan with foil. This is to protect and hold cheesecake while baking
10. MAKE CHEESECAKE LAYER
11. In a large bowl beat cream cheese until smooth
12. Beat in sugar and vanilla
13. Add eggs one at a time, beating in just until blended
14. Stir in sour cream until blended
15. Pour this cheesecake mixture over the cooled cake in spring form pan using an off set spatula to smooth and cover cake layer
16. Bake on foil lined pan 45 to 50 minutes until the outside edges appear set. Cool in pan on rack for 15 minutes then run a thin knife around edges of pan and realease sides of springform pan. Cool to room temperature before covering and refrigerating at least 6 hours or for best results overnight
18. MAKE CHOCOLATE GANACHE LAYER
19. Heat cream until hot but not boiling, add butter off hest and stir until smooth
20. Pour this hot mixture over chocolate chips, stir until smooth. Chill 10 to 15 minutes just until thick enough to spread
22. Spread over the top of the cheesecake layer and refrigerate until set
23. Decorate top with sparkle sugar, do this while chocolate is still not quite set so it sticks
24. Serve eith whipped cream and fresh berries

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