Boston Cream Cheesecake

Course : Cheesecakes
Serves: 1
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9 ounces yellow cake mix
16 ounces philadelphia brand cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/3 cup sour cream
2 tablespoons cold water
2 ounces unsweetened chocolate
3 tablespoons margarine
1 cup powdered sugar
1 teaspoon vanilla

Preparation / Directions:

Greas bottom of 9-inch springform pan. Prepare cake mix as directed on package; pour batter batter evenly into springform pan. Bake at 350, for 20 minutes. Combine cream cheese, granulated sugar an vanilla, mixing at medium speed on electric mixer until well blended. Ad eggs, one at a time, mixing well after each addition. Blend in sour cream; pour over cake layer. Bake at 350 for 35 minutes. Loosen cake from pan; cool before removing rim of pan. Bring water to boil; remove from heat. Melt chocolate with margarine over low heat, stirring until smooth. Remove from heat. Add water and remaining ingredients; mix well. Spread over cheesecake. Chill several hours. Garnish with strawberries, if desired.


Nutritional Information:

2581 Calories (kcal); 89g Total Fat; (30% calories from fat); 25g Protein; 426g Carbohydrate; 413mg Cholesterol; 2231mg Sodium

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