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    You are in: Home / Recipes / Boston Cream Cheesecake Recipe
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    Boston Cream Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    30 mins

    5 hrs

    BirdyBaker's Note:

    If you love Boston Cream will ADORE this cheesecake. This is soooo good. The best Cheesecake I have ever tried. Cook time includes chill time.

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    Units: US | Metric


    1. 1
      Grease bottom of 9-inch springform pan. Prepare cake batter as directed on package; pour into prepared pan.
    2. 2
      Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool.
    3. 3
      Beat cream cheese, granulated sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended.
    4. 4
      Add sour cream; mix well.
    5. 5
      Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over cake layer in pan.
    6. 6
      Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
    7. 7
      Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
    8. 8
      Place chocolate, milk and butter in medium microwavable bowl.
    9. 9
      Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted.
    10. 10
      Add powdered sugar and remaining 1 teaspoon vanilla; mix well.
    11. 11
      Spread over cooled cheesecake.
    12. 12
      Refrigerate 4 hours or overnight.

    Ratings & Reviews:

    • on November 25, 2005


      This cheesecake was so good!! I made it a week before I actually needed it and put it in the freezer, it thawed well and tasted great. This recipe is definately a keeper.

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    • on October 23, 2010


      I absolutely loved this! I used a 10" springform. I was in a hurry and didn't let the cake portion cool completely. As a result, the very middle never fully set up because the cream cheese mixture sort of blended with the cake middle. It actually worked out kinda nicely because when I cut the cheesecake after chilling completely, the middle was still kind of creamy like a boston cream pie :) I topped mine with the chocolate ganache and piled mini marshmallows in the middle after the ganache cooled. The marshmallows are a VERY good flavor addition. I would recommend trying that even with cupcakes as a decoration. I will be making this time and time again! Thanks for an awesome recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2009


      Made this cake yesterday and it is really good! I used a l0 inch springform pan. Also I cooked the cake mix about l0 minutes more than called for before I put the cream cheese mixture on. I will me making this again. It sounds like lots of work but it really isn't.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Boston Cream Cheesecake

    Serving Size: 1 (1924 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6757.2
    Calories from Fat 3618
    Total Fat 402.0 g
    Saturated Fat 219.4 g
    Cholesterol 1536.5 mg
    Sodium 5869.6 mg
    Total Carbohydrate 714.7 g
    Dietary Fiber 15.0 g
    Sugars 492.8 g
    Protein 107.2 g

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