BOSTON CREAM CHEESECAKE
INGREDIENTS
- 8 oz Cake mix (yellow)
- 3 Cream Cheese packages (each 8 oz) (softened)
- 3⁄4 C Sugar (Granulated)
- 2 t Vanilla (divided)
- 3 Eggs
- 3⁄4 C Sour cream
- 2 Chocolate squares (unsweetened)
- 3 T Milk
- 2 T Butter OR 2 T margarine
- 1 C Sugar (powdered)
DIRECTIONS
1. Grease bottom of 9-inch springform pan.2. Prepare cake mix as directed on package.
3. Pour batter evenly into springform pan & bake at 325°F for 25 minutes if using a silver springform pan OR if you're using a dark nonstick springform pat 300°F for 20 minutes
if using a dark non-stick springform pan.
4. Then allow it to cool.
5. Beat the cream cheese, granulated sugar & 1 t of the vanilla with electric mixer on medium
speed until well blended.
6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
7. Blend in sour cream; pour over cake layer.
8. Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan OR Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark
non-stick springform pan.
9. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim
of pan.
10. Place chocolate, milk & butter in medium microwavable bowl & microwave on high 2 minutes or until butter is melted, stirring after 1 minute.
11. Stir until chocolate is completely melted.
12. Add powdered sugar & remaining 1 t vanilla; mix well & spread over cooled cheesecake.
13. Refrigerate 4 hours or overnight.
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