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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 14 |
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If you love Boston Cream Pie..you will ADORE this cheesecake. This is soooo good. The best Cheesecake I have ever tried. Cook time includes chill time. Ingredients:
1 (18 ounce) box yellow cake mix |
3 (8 ounce) packages cream cheese, softened |
3/4 cup granulated sugar |
2 teaspoons vanilla, divided |
3/4 cup sour cream |
3 eggs |
2 ounces unsweetened chocolate squares |
3 tablespoons milk |
2 tablespoons butter or 2 tablespoons margarine |
1 cup powdered sugar |
Directions:
1. Grease bottom of 9-inch springform pan. Prepare cake batter as directed on package; pour into prepared pan.
2. Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool.
3. Beat cream cheese, granulated sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended.
4. Add sour cream; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over cake layer in pan.
6. Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
7. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
8. Place chocolate, milk and butter in medium microwavable bowl.
9. Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted.
10. Add powdered sugar and remaining 1 teaspoon vanilla; mix well.
11. Spread over cooled cheesecake.
12. Refrigerate 4 hours or overnight.
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