Boston Cream Cheesecake

Recipe by BirdyBaker
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease bottom of 9-inch springform pan. Prepare cake batter as directed on package; pour into prepared pan.
  • 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.
  • Beat cream cheese, granulated sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended.
  • Add sour cream; mix well.
  • Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over cake layer in pan.
  • 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.).
  • Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  • Place chocolate, milk and butter in medium microwavable bowl.
  • Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted.
  • Add powdered sugar and remaining 1 teaspoon vanilla; mix well.
  • Spread over cooled cheesecake.
  • Refrigerate 4 hours or overnight.
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