Comida Kraft
Recipe Box

Boston Cream Cheesecake

Boston Cream Cheesecake is rated 4.367647058823529 out of 5 by 68.
Prep Time
35
min.
Total Time
5
hr.
20
min.
Servings

16 servings

Love cheesecake? Love Boston cream pie? Behold our creamy, dreamy Boston Cream Dreamcake. Er—Cheesecake. (Whatever it's called, it's amazing!)

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Prepare cake batter as directed on package; pour into 9-inch springform pan sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake layer in pan.
  • Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan.
  • Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Refrigerate 4 hours.

Size Wise

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

Note

If baking cheesecake in dark nonstick 9-inch springform pan, reduce oven temperature to 300ºF.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 370
Total fat 26g
Saturated fat 14g
Cholesterol 120mg
Sodium 290mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 24g
Protein 6g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from MAKE THIS RECIPE - you won't be disappointed! MAKE THIS RECIPE - you won't be disappointed! This recipe was awesome - not too sweet and everyone asked for seconds - there was nothing left. It was a perfect blend of cheesecake and chocolate. At first I didn't think that the cheesecake part was sweet enough and thought about adding more sugar, but don't let it fool you - the layers mix and make a superbly satisfying combination. I think that I'll try a lemon cake mix next time and experiment with a white chocolate glaze. I've even considered using a chocolate cake mix and discussed it with my husband. He said he didn't care what I did he just wanted to know when I would be making it again.
Date published: 2002-05-02
Rated 5 out of 5 by from This was one of the best cheesecakes I've ever eaten. This was one of the best cheesecakes I've ever eaten. Even some of my family who do not like cheesecake, thought this was great. I made it twice within a 2 wk period. I am not a baker at all and was able to make this delicious dessert. The only problem I ran into, was the receipe calls for a 1 layer cake mix and I didn't notice that and used a 2 layer cake mix. Turned out not to be a problem, I just let the cake cool, then opened the springform pan and used dental floss to cut the cake in 1/2. Put the springform pan back on the cake and it worked beatifully. I can't wait to make this again. Hum, Father's Day is around the corner. I'm sure my husband would love to have some of this cheesecake.
Date published: 2002-06-12
Rated 5 out of 5 by from They don't make a 1 layer size cake mix so what I did was use a regular yellow cake mix and used... They don't make a 1 layer size cake mix so what I did was use a regular yellow cake mix and used about 1 1/2 cups of the batter for the bottom of the cheesecake. It does cook in 20 minutes with that amount. Also, to change it up a bit, I used red velvet cake mix (only 1 1/2 cups of the batter) and followed the recipe as directed except omitted the chocolate topping and used cream cheese frosting stirred with 1/4 hot water for the top. It was a HIT!!!!
Date published: 2009-07-13
Rated 3 out of 5 by from I only rated this as good b/c the cake layer leaked through the springform pan that I had. I only rated this as good b/c the cake layer leaked through the springform pan that I had. I don't know if my springform is just not good but I am definitely going to try this again. I was thinking of putting a chocolate crust on the bottom to avoid the leaking. The layers that I did make tasted great though. Let me know if anyone has any other suggestions on why the cake layer would have leaked through the pan!
Date published: 2005-12-23
Rated 2 out of 5 by from I made this last night and was disappointed after all the rave reviews. I made this last night and was disappointed after all the rave reviews. I easily found a one layer cake by Jiffy. But the cheesecake layer was way too bitter. If I make it again I'd leave out the sour cream and possibly add more sugar to the cream cheese. The chocolate layer wasn't as sweet as I would have liked either. I would mix vanilla pudding and cool whip to offer on top of the chocolate layer next time.
Date published: 2005-05-02
Rated 5 out of 5 by from This is an excellent recipe. This is an excellent recipe. I added an extra egg yolk to mine! For anybody who is English ... please do not use a sponge cake recipe, it will be too dry. Try looking up a recipe for a Busy Day Cake. It works perfectly! It is as easy as making a sponge cake .. easier even! I made it for my daughters birthday and it is awesome!! The kids don't like anything too sweet and this was just right!! Thank you!
Date published: 2005-05-05
Rated 2 out of 5 by from I read the reviews before making this cheesecake. 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.
Date published: 2007-12-10
Rated 5 out of 5 by from This turns out great with a few changes, I use a 10 inch springform pan instead of the one... 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!!
Date published: 2007-01-22
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