boston cream cheesecake |
1 pkg. (1-layer size) yellow cake mix |
3 pkg. (8 oz. each) cream cheese, softened |
3/4 cup granulated sugar |
2 tsp. vanilla, divided |
3 eggs |
3/4 cup sour cream |
2 squares unsweetened baking chocolate |
3 tbsp. milk |
2 tbsp. butter or margarine |
1 cup powdered sugar |
grease bottom of 9-inch springform pan. prepare cake mix as directed on package; pour batter evenly into springform pan. 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. |
beat cream cheese, granulated sugar and 1 tsp. of the vanilla with electric mixer on medium speed until well blended. add eggs, 1 at a time, mixing on low speed after each addition just until blended. blend in sour cream; pour over cake layer. |
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.) run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. |
place chocolate, milk and butter in medium microwavable bowl. microwave on high 2 minutes or until butter is melted, stirring after 1 minute. stir until chocolate is completely melted. add powdered sugar and remaining 1 tsp. vanilla; mix well. spread over cooled cheesecake. refrigerate 4 hours or overnight. |
note: since i don't use store-bought cake mixes - i use my own homemade mix. |
