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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I was looking for a marmalade recipe and came across this. I couldn't resist checking it out since the title reminded me of Boston Cream Cake, a well known local dessert! Sure enough, it seems like a cheesecake version of that cake. Ingredients:
1 (8 ounce) package jiffy yellow cake mix |
3 (8 ounce) packages cream cheese, softened |
3/4 cup granulated sugar |
2 teaspoons vanilla, divided |
3 eggs |
3/4 cup sour cream |
2 unsweetened chocolate squares |
3 tablespoons milk |
2 tablespoons butter or 2 tablespoons margarine |
1 cup powdered sugar |
Directions:
1. DIRECTIONS:.
2. GREASE bottom of 9-inch springform pan.
3. Prepare cake mix as directed on package; pour batter evenly into springform pan and 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.
4. BEAT cream cheese, granulated sugar and 1 teaspoons of the vanilla with electric mixer on medium speed until well blended.
5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
6. Blend in sour cream; pour over cake layer.
7. 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.).
8. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
9. PLACE chocolate, milk and butter in medium microwavable bowl and microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute.
10. Stir until chocolate is completely melted.
11. Add powdered sugar and remaining 1 teaspoons vanilla; mix well and spread over cooled cheesecake.
12. Refrigerate 4 hours or overnight.
13. VARIATIONS:.
14. You can use any 1 layer cake mix and/or comparable size cheesecake recipe.
15. If you prefer a harder chocolate topping use my Chocolate Glaze (That Hardens when Cool).
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