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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • 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!

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    • 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.

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    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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