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Boston Cream Cheesecake

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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.”
READY IN:
5hrs 30mins
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

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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