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Boston Cream Cheese Cake

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Average Rating: 
(total ratings: 13)
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Servings: 12
1 pkg. (1-layer size) yellow cake mix
3 pkg. (8 oz. each) cream cheese, softened
3/4 cup granulated sugar
2 tsp. vanilla extract, divided
3 large eggs
3/4 cup sour cream
2 oz. unsweetened baking chocolate
3 tbsp. milk
2 tbsp. unsalted butter or margarine
1 cup confectioners' sugar

Grease bottom of 9-inch springform pan. Prepare cake mix as directed on package; pour batter evenly into springform pan. Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool.

Beat cream cheese, granulated sugar and 1 tsp. of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over cake layer.

Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°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.
Makes 12 servings.

To soften cream cheese, place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 15 seconds. Add 15 seconds for each additional package of cream cheese.

Source: DianasDesserts.com
Date: August 11, 2002


Reviewer: H. Rose
don't be let down when the cheesecake tastes bad by itself... the whole thing together is soooo delicious!!!!

Reviewer: Nikolina Sauve
Every celebration that i have this cake is included. It is favorite in my company.

Reviewer: L.Long
very nice!!!

Reviewer: Skye
This is me impersonating the Yoplait yogurt spokesmen: "This is sooooooooo good!"

Reviewer: Nancy
This is a winner**so delicious**have made it numerous times and it always gets raves.

Reviewer: Leah Kaufman
The cake is really good! It's so creamy and delicious, Almost like heaven!

Reviewer: LaVerne
OMG This was decadent. My daughter-in-law made it. OMG It was sooooo good.

Reviewer: Lisa
I love to bake, but this recipe did not turn out good for me at all!! I ended up having to bake it longer and longer. The cake ended up dry. I don't recommend the recipe unless you use half of a cake mix.

Reviewer: Jocelyn
DELICIOUS, I made this for father's day dinner and everyone loved it!! I added strawberries around the edge so every piece had a taste of strawberry and it was perfect.

Reviewer: kylee herold
It was "delish" and it also helped me with my science fair because i did a science fair based on cheesecakes and i did a survey and more than 110 percent loved your famous Boston Cream Cheesecake.

Reviewer: Mary
The downfall to this potentially great recipe is the wording of the ingredients "1 pkg of yellow cake mix (one layer size)". One layer size is vague, especially when the recipe states to prepare the cake mix as directed on the box and then instructs you to pour the mixture in a 9" springfoam pan? After experiencing the results of these instructions, I can clearly see that you need to use only half of the cake batter, not the whole amount. This was the reason for the cake not baking through, and the cheesecake mixture wasn't able to be spread over the cake because it sank in the middle like quick sand..most of the cake came out raw and watery. Don't be discouraged though, try it again by using half the cake batter and I'm sure it will turn out delicious and beautiful! I will try the recipe again, with the adjustments I've mentioned, and will submit another comment, hopefully my rating will be higher next time around.

Reviewer: zungia
Is this recipe from you Diane or from PILCookbooks.com -- I just purchased this Holiday Dessert book (edition 2012)and discovered this exact recipe. Except the photo. My cake was not moist so I added 1 extra egg and 1 pkg of pudding. I don't care for the type of chocolate in the recipe.

Reviewer: Travis
I made this for Easter and wish to say that it is quite tasty for what it is. I wouldn't call it a cheesecake, simply because there is so much cake (I also can't stress enough using only half of the yellow cake mix if you use a premade mix), but made as is it is an excellent dessert. I may try this by pouring only a bit of cake mix at the bottom (essentially using it as a crust) and then preparing per the instructions.


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