If you can’t decide between cheesecake or regular cake and like the attributes of Boston Cream Pie, this dessert has it all! Boston Cream Cheesecake has a light spongecake base topped with an easy cheesecake and chocolate glaze.
The recipe is from my friend Alton’s family cookbook.
If you recognize it as one from Philadelphia Cream Cheese, take a closer look because you’ll see that there’s less cream cheese, sugar and sour cream and that the baking temperature is different. It matches Philly’s old version of the recipe, and it’s the one I can vouch for since I haven’t tried their updated one on the link.
So to make this Boston Cream Cheesecake, you bake a layer of yellow cake in a standard 9 inch metal springform pan.
After it bakes and cools, you pour cheesecake batter over the top, bake again, cool and cover with a chocolate glaze. Despite all the cooling and chilling, it’s actually a very simple cake. For the base, cake mix works perfectly here, but a scratch recipe can be substituted for the base layer. Use your favorite. If you go with a mix, you’ll need a 9 oz box of something like Jiffy, or half the batter made with an 18.25 oz box mix (you can make two layers and save the second).
Boston Cream Cheesecake
- 1 9 ounce box of yellow cake mix plus ingredients called for on box or a half batch of your favorite 18.25 oz mix OR scratch yellow cake**
- 16 ounces of cream cheese softened
- 1 teaspoon vanilla
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs room temperature
- 3 tablespoons butter
- 2 ounces unsweetened chocolate chopped
- 1 cup sifted confectioner’s sugar about 3.4 ounces
- 2 tablespoons boiling water
- 1/2 teaspoon vanilla extract
- Prepare the cake mix according to package directions and bake in a greased 9 inch round springform pan. Note: Set the pan on a baking sheet to catch any drips. Set aside and let cool completely.
- In a large mixing bowl, beat the cream cheese, vanilla and sugar until well blended. Reduce speed to low and add the sour cream, then stir in the eggs (still using low speed and being careful not to overbeat). Pour this mixture over the cake.
- Bake for 35 minutes. Let cake cool completely, then loosen from rim and remove made rim. Note: after 35 minutes, cake should still be kind of jiggly in the center. It will firm as it cools and chills.
- When cake is completely cool, prepare the icing. Measure out all your ingredients and have them ready to go, and have the 2 tablespoons of water in a microwave-safe measuring cup. Make sure you sift the powdered sugar, especially if you don't weigh out 3.4 ounces.
- In a medium saucepan, melt the butter over medium heat. Reduce heat to low and add the chopped chocolate. Stir until smooth. Meanwhile, heat the water in the microwave-safe cup until boiling. Remove chocolate mixture from heat and add boiling water and powdered sugar. Stir well, then add the vanilla and stir until smooth. Pour over the top of the cake and chill for several hours.