Boston Cream Cheesecake

Recipe by Nana Lee
READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • DIRECTIONS:
  • GREASE bottom of 9-inch springform pan.
  • Prepare cake mix as directed on package; pour batter evenly into springform pan and 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 teaspoons of the vanilla with electric mixer on medium speed until well blended.
  • Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  • Blend in sour cream; pour over cake layer.
  • 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 and 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 teaspoons vanilla; mix well and spread over cooled cheesecake.
  • Refrigerate 4 hours or overnight.
  • VARIATIONS:
  • You can use any 1 layer cake mix and/or comparable size cheesecake recipe.
  • If you prefer a harder chocolate topping use my recipe #155392.
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