Boston Cream Cheesecake

"This recipe was listed in a cookbook called "Ultimate Cheesecakes" by Philadelphia Cream Cheese (Kraft Foods)."
photo by a user photo by a user
Ready In:
1hr 20mins
1 pie




  • Preheat oven to 350°.
  • CAKE BOTTOM - Grease bottom of 9-inch springform pan. Prepare cake mix as directed on package. Pour batter into the springform pan. Bake 20 minutes at 350°.
  • FILLING - Beat cream cheese, sugar, and vanilla at medium speed with an electric mixer until well blended. Add the eggs, 1 at a time, mixing at low speed after each addition, just until the mixture is well blended. Blend in the sour cream. Pour the batter over the cake layer.
  • Place pan in oven and bake at 350° for 35 minutes or until the center is almost set. Run a butter knife or metal spatula around the rim of the pan to loosen the cake. Cool before removing rim of pan.
  • TOPPING - Melt chocolate and butter in a small saucepan over low heat, stirring until smooth. Remove from heat. Add the boiling water, powdered sugar and vanilla; mix well. Spread the chocolate mixture over the cooled cheesecake.
  • Refrigerate for 4 hours or overnight.

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  1. I have this cookbook also and finally gave it a try. I used half of a regular 18 oz. cake mix (baked a cheesecake and a separate yellow cake). I found that the cake layer probably really wasn't ready after 20 minutes but I put the cream cheese layer on anyhow - the cream cheese layer "rises" to the top. In the future, I would bake the bottom layer a little longer since I have a very light colored springform pan. I also tweaked the frosting by using 2 T butter and substituting cold milk instead of boiling water. I adjusted the milk and sugar as needed to achieve the desired result (heavier on both). I took this cheesecake to a party yesterday and people absolutely raved over it. I didn't end up with the nice precise layers like in the cookbook photo but no one would have known any different if I didn't say anything. Bostom Cream Pie lovers will really enjoy this version.


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