Boston Cream Cheesecake

by Janet Morrissey

Servings: 12 servings

INGREDIENTS

Crust:
1 pkg. yellow cake mix (one layer size)

Filling:
1 lb. cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs
1/3 cup sour cream

Topping:
2 (1 oz. each) squares unsweetened chocolate
3 tbsp. butter or margarine
2 tbsp. boiling water
1 cup powdered sugar
1 tsp. vanilla

INSTRUCTIONS

Heat oven to 350°F. Grease bottom of 9-inch springform pan. Prepare cake mix as directed on package; pour evenly into springform pan. Bake 20 minutes. (Of course, feel free to make this cake from scratch. I did one each way and couldn't really teel any difference.) Beat cream cheese, granualted sugar, and vanilla at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Carefully pour over cake layer. Bake 25 minutes. Turn oven off and allow cheesecake to cool in the oven as the oven cools down. Remove from oven and loosen cake from rim of pan. Cool completely or even chill before removing rim. Melt choclate and butter over low heat or in double boiler, stirring until smooth. Remove from heat. Add water and remaining ingredients; mix well. Spread over cheesecake. Refrigerate until serving time.

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Tagged: bostoncreamcheesecake, cheesecakes, desserts add tags

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