Boston Cream Cheesecake20 Reviews
- Prep: 35 min
- Ready In: 5 hr 20 min
“Cake is topped with a layer of creamy and cheesecake and frosted with a rich chocolate icing.” - by BAKER'S Chocolate
Original recipe yields 16 servings
- 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.
- 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.
- 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.
- 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.
Reviews (20)Rate This Recipe
"Just a tip: The 9 oz. Box of cake mix is Jiffy mix...." See more"
"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..." See more 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. "
"I made this recipe for Christmas and it was fabulous! The only problem that I had was that I bought a normal sized box of cake mix, and after filling the 9" springform pan with the batter, the pan wa..." See mores full to the top. I reread the directions and it calls for a 9 oz box of cake mix, not a normal size 18 oz box. (I don't know where you would buy a 9 oz box of mix as I have never seen one). So, luckily I had a couple of bigger springform pans, so I dumped the batter into the biggest one I had (which might be 11"). I was afraid of overbaking the cake before the cheesecake layer went in the oven, but it turned out great! I will make this again in the future (in the bigger springform pan, of course!)."
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