Boston Cream Cheesecake

Boston Cream Cheesecake

BAKER'S Chocolate 0

"Cake is topped with a layer of creamy and cheesecake and frosted with a rich chocolate icing."

Ingredients 5 h 20 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings


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  • Prep

  • Ready In

  1. Grease bottom of 9-inch springform pan. Prepare cake batter as directed on package; pour into prepared pan. Bake at 325 degrees F for 25 minutes if using a silver springform pan. (Bake at 300 degrees F for 20 minutes if using a dark nonstick springform pan.) Cool.
  2. Beat cream cheese, granulated sugar and 1 tsp. 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.
  3. Bake at 325 degrees F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300 degrees 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.
  4. 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 tsp. vanilla; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight.
Tips & Tricks


  • How to Soften Cream Cheese
  • Place completely unwrapped packages of cream cheese in small microwavable bowl. Microwave on HIGH 30 seconds or until slightly softened.
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Reviews 20

  1. 24 Ratings


Just a tip: The 9 oz. Box of cake mix is Jiffy mix.


I made this cheesecake for the first time today and it is a very good recipe but I will make some changes for the next time I make it. *First- make sure to "underbake" the yellow cake layer. I baked mine as per the recipe but I found it came out too dry and the bottom was too brown & was very crumbly. I had to slice off the bottoms for each slice as i served it. *Second- make sure to "underbake" your cheesecake layer. I shut off the oven ten minutes before the timer was supposed to go off and let the cake sit in the oven till the oven cooled down. The cake had puffed up and then sank in the middle. Which is what you want it to do (for this recipe, anyway) It created a nice "well" for the chocolate frosting. It made for a nice presentation. Mine didn't look anything like the picture. *Third- I had to add another tablespoon of butter and milk to the frosting to get it to a spreadable consistency. *Fourth- you definitely have to refrigerate the cake to let it set- but pull the cake out out of the fridge 30 minutes before you serve it. Otherwise the cake will be too firm and the cheesecake and the chocolate layers will separate when cutting into it. Wait till the cake is more pliable to handle. This cake tasted very good! (who doesn't like cake AND cheesecake AND chocolate?) and like I said, this was a good recipe but I think with some minor changes it could be a 5 star recipe.


This cheesecake makes you look like a professional chef, and it really is a simple process. I made a regular sized box cake mix and just poured 1/2 into the springform pan - then made the rest into cupcakes. I baked for about 20 minutes. I let this cool completely, like 8 hours. Then made the cream cheese filling as stated and baked for almost an hour. I let this cool and then chilled in the refrigerator overnight. The next morning I made the chocolate glaze, spread it onto the cake and returned to the refrigerator. I was taking this to a potluck and I removed it from the refrigerator about 1/2 hour before leaving. It softened just enough to be creamy and the chocolate wasn't hardened at all. It went over very well and tasted great!