Boston Cream Cheesecake

Cheesecake is my Achille's heel. But, Mike’s weakness is Boston Cream Pie. This dessert satisfies both our cravings. The best of New York and the best of Boston rolled into one:  a layer of moist yellow cake, followed by a creamy cheesecake layer, and topped off with a silky chocolate glaze. This cake reminds me a lot of Junior’s Original New York Cheesecake, only this one is much easier to prepare because you start with a cake mix, rather than baking from scratch. This calorie-laden indulgence will tip the scales (literally), but your sweet tooth will love you for it! Three layers of deliciousness that add up to one decadently irresistible dessert.

Preheat oven to 325° F. (300° F. if using a dark nonstick springform pan). Grease bottom of a 9-inch springform pan (or spray with Baker’s Joy).

Prepare cake mix according to package directions. You will only be using half of the batter for this dessert. (You can always use up the balance by baking some cupcakes or a single layer cake.) 

I poured prepared batter in a measuring cup so I could give you exact half measurement.

Pour half of the cake batter (about 2-1/4 cups) into prepared pan. If using a silver springform pan, bake for 25 minutes. If using a dark pan, bake for 20 minutes. Cool on wire rack for 15 to 20 minutes.

Meanwhile, in large bowl, beat cream cheese, sugar and vanilla 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 cheesecake mixture over prepared cake layer in pan.

Bake 45 to 50 minutes, or until center is almost set. A toothpick test won’t work, as center will still be wet. But, if center of cheesecake springs back when touched, it’s done. (If using dark pan, baking time should be the same, but at the lower temperature of 300° F.) 

Cool on wire rack. After 30 minutes, run a knife (or metal spatula) around rim of pan to loosen cake. 

Cool completely before removing rim of springform pan.

In bowl, sift together powdered sugar and cocoa. 

Add melted butter. Gradually add milk (starting with only 2 Tablespoons, then adding more as needed). Mix well. Add corn syrup and vanilla. Stir until creamy. 

Carefully spread icing over cooled cheesecake layer.

Refrigerate for 4 hours, or overnight.

I added too much milk to the frosting, so it didn't set up as firmly as I would have liked, but the end result was still delicious!

BOSTON CREAM CHEESECAKE
Source: Cake from Kraft Philadelphia Recipe Collection
Posted by: www.meldingmagic.com

INGREDIENTS:

Cake:

• 1 package yellow cake mix* (If you can find a 1-layer size package, that would work best. Otherwise, just use half of the batter from a standard 16.5-ounce package.)
• 3 (8-ounce) packages of cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3/4 cup sour cream
• 3 eggs

*Note: You will also need oil, eggs and water, as called for on cake mix packaging.



Frosting:

• 1-1/2 cups powdered sugar, sifted
• 1/2 cup cocoa, sifted
• 3 Tablespoons butter, melted
• 2 to 4 Tablespoons milk (adjust quantity to desired consistency)
• 2 teaspoons light corn syrup
• 2 teaspoons pure vanilla extract

DIRECTIONS:

1. Preheat oven to 325° F. (300° F. if using a dark non-stick springform pan). Grease bottom of a 9-inch
    springform pan (or spray with Baker’s Joy).
2. Prepare cake mix according to package directions. If using a standard 2-layer package, you will only be
    using half of the batter for this dessert. (You can always use up the balance by baking some cupcakes
    or a single layer cake.)
3. Pour half of the cake batter (about 2-1/4 cups) into prepared pan. If using a silver springform pan,
    bake for 25 minutes. (If using a dark non-stick pan, bake for 20 minutes.) Cool on wire rack for 15 to 20
    minutes.
4. Meanwhile, in large bowl, beat cream cheese, sugar and vanilla 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 cheesecake mixture over prepared cake layer in pan.
5. Bake 45 to 50 minutes, or until center is almost set. A toothpick test won’t work, as center will still be
    wet. But, if center of cheesecake springs back when touched, it’s done. (If using dark pan, baking time
    should be the same, but at the lower temperature of 300° F.) Cool on wire rack. After 30 minutes, run
    a knife (or metal spatula) around rim of pan to loosen cake. Cool completely before removing rim of
    springform pan.
6. In bowl, combine sugar and sifted cocoa. Add melted butter. Gradually add milk (starting with only 2
    Tablespoons, then adding more as needed). Mix well. Add corn syrup and vanilla. Stir until creamy.
    Carefully spread icing over cooled cheesecake layer. 
7. Refrigerate for 4 hours, or overnight.