Boston Cream Cheesecake

(70)

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photo by:kraft

This cheesecake is so good. One of my favorite's & easy to make!!!

posted by

NMKUEHN

on 12/31/2011

time

prep:

35 min

total:

5 hr 20 min

servings

total:

16 servings, one slice each

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What You Need

pkg. (1-layer size) yellow cake mix

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4

cup granulated sugar

tsp. vanilla, divided

3/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

oz. BAKER'S Unsweetened Chocolate

Tbsp. milk

Tbsp. butter or margarine

cup powdered sugar

Make It

PREHEAT oven to 325°F if using a silver springform pan (or to 300ºF if using a dark nonstick springform pan). Grease bottom of pan; set aside. Prepare cake batter as directed on package; pour into prepared pan. Bake 25 to 30 min. (or 20 to 25 min. if using dark pan) or until wooden toothpick inserted in center comes out clean. 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, one at a time, mixing on low speed after each addition just until blended. Pour over cake layer in pan.

BAKE 40 to 45 min. or until center is almost set. 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 microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted. Add powdered sugar and remaining 1 tsp. vanilla; mix well. Spread over cooled cheesecake. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese in small microwaveable bowl. Microwave on HIGH 30 sec. or until slightly softened.

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jllbn141982

posted:12/10/2007

I read the reviews before making this cheesecake. Following their advice, I used a larger pan and baked the cake longer. After baking the cake layer an extra 10 it still wasn't anywhere near being set. I had to bake it longer. Once I added the cheesecake layer I had to bake that longer than the recipe said. It turned out just OK. I really wanted this recipe to be great and it wasn't.

a cook

posted:12/4/2007

This is the best cheesecake I have ever made. My mom, who doesn't like boston cream pie, said it was the best thing she had ever tasted.

a cook

posted:11/21/2007

Next time I make this one (IF I make it again) I'll use about half of every thing... there's too much batter and cream cheese mix to fit in the pan....

a cook

posted:11/8/2007

I didn't care for the topping, too bitter. If I were to make it again, I would use a milk chocolate topping. Overall, I just didn't think it was sweet enough, and I had to cook it way longer than stated.

kholmes151

posted:5/23/2007

This was a lot easier to make than I thought it would be. It was also delicious.

vmacri

posted:5/16/2007

This recipe is a hit and not too sweet. It bakes up real nice and looks professionally made. Like other raters stated you do need cut the cake batter down as well as bake the cake longer. Other than that the recipe is great.

StandsWF

posted:2/4/2007

Reason for rating this FAIR, my cake was not all the way done, the cream cheese took much longer to bake then what was told to us, but over all this is a recipe to make again and learn form Krafts mistakes and mine.

mjradmer

posted:1/24/2007

Awesome!

skspitnale

posted:1/21/2007

This turns out great with a few changes, I use a 10 inch springform pan instead of the one recommended. I also don't use all of the cake batter, more like 3/4 of it. Bake the cake about 10 minutes longer also. I didn't do this the first time and it was a mess, but the second time it was a hit for my family christmas party. I hope this helps! This is definitly one to try!!

Latin_Girl15304

posted:12/30/2006

This cake was very good, the only problem that I had with it, was that the cake layer didn't bake as well as I thought and the pan I used was not big enough even though I used the one the recipe asked for. Next time, I would let it bake a little longer and use a bigger pan than recommended.