Boston Cream Cheesecake

Submitted by NorthwestGal

"This recipe was listed in a cookbook called "Ultimate Cheesecakes" by Philadelphia Cream Cheese (Kraft Foods)."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Yields: 1 pie
• Serves: 12

ingredients

• Base

• 1 (9 ounce) yellow cake mix (single layer size)
• 2 -3 eggs, as directed on cake box
• 1⁄3 cup oil, as directed on cake box

• Filling

• 2 (8 ounce) packages cream cheese, softened
• 1⁄2 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 1⁄3 cup sour cream

• Topping

• 2 (1 ounce) unsweetened chocolate squares
• 3 tablespoons butter
• 2 tablespoons boiling water
• 1 cup powdered sugar
• 1 teaspoon vanilla

directions

1. Preheat oven to 350°.
2. 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°.
3. 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.
4. 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.
5. 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.
6. Refrigerate for 4 hours or overnight.

Reviews

[MadCatKim]

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.