Boston Cream Cheesecake

Boston Cream Cheesecake

20

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

5 h 20 m servings
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Original recipe yields 16 servings

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Directions

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  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.
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Footnotes

  • 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.

Reviews

20
  1. 24 Ratings

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Most helpful positive review

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

Most helpful critical review

I followed the recipe exactly, the cake was so dry, Boston Cream is one of my favorites, this one just didn't work for me.

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...

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 ...

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 ...

My personal favorite! I've made this several times with the Jiffy 9oz cake mix (it is on the dry side) but found just making a whole batch of the regular 18 oz (and using 1/2) yellow cake mix is...

Very good stuff! I am a HUGE fan of boston cream pie AND cheesecake and the only place that I have found that sells this is the Cheesecake Factory. I was thrilled to see I can make it myself! I ...

I followed the recipe exactly, the cake was so dry, Boston Cream is one of my favorites, this one just didn't work for me.

I didn't have my spring form pan since it was at the cottage, so I used my 9 x 13. I think it turns out better because the cake doesn't get over baked. I lined the pan with foil, baked the cake ...

I thought this was really good. My husband didn't think that it tasted like real boston cream cheesecake...