Cookie Madness

Keeping Life Sweet One Cookie at a Time

  • Home
  • About Cookie Madness
  • Favorite Recipes Index
  • Recipe Search
  • Subscribe
You are here: Home / All-Time Favorites / Boston Cream Cheesecake

Boston Cream Cheesecake

July 23, 2012 By Anna 14 Comments

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.

Boston Cream Cheesecake

The recipe is from my friend Alton’s family cookbook.

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.

Yello cake baked in a 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).

5.0 from 1 reviews
Boston Cream Cheesecake
 
Print
Prep time
10 mins
Cook time
320 mins
Total time
5 hours 30 mins
 
Yellow cake with a layer of cheesecake and chocolate glaze on top.
Author: Cookie Madness
Recipe type: Dessert
Serves: 8
Ingredients
Base
  • 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**
Middle
  • 16 ounces of cream cheese, softened
  • 1 teaspoon vanilla
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 2 large eggs, room temperature
Topping
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Notes
**if you decide to use an 18.25 oz box of cake mix, just prepare as directed for 2 9 inch round pans, but use a 9 inch round pan and a 9 inch round springform. Use the cake in the springform and freeze the other layer for something else.
2.2.8

 

Related posts:

Triple Espresso Brownies
The Ultimate Black Bottom Cupcake Recipe
Hershey's Baking Melts Peanut Butter Candy Bar Blondies

Filed Under: All-Time Favorites, Cheesecake, Unusual

« Hey There, Chocolate Cupcakes with Vanilla Icing
Berger Cookies »

Comments

  1. TxPepper says

    July 23, 2012 at 12:05 pm

    OMG. This recipe hit all my buttons. If a person can gain weight by reading recipes and looking at pictures…I just gained ten pounds.

    I’ve just mentally eaten the whole thing!
    🙂

  2. Sue says

    July 23, 2012 at 12:10 pm

    Seems like a nice size too in terms of number of servings.

  3. Anna says

    July 23, 2012 at 12:13 pm

    TP, this one hit all my buttons too. I’ve had my eye on it for at least 10 years and just now got around to making it thanks to the fact Alton endorsed it in her book.

    Sue, I put in 8 servings, but could probably get up to 10 or even 12.

    I want to try making it again with a chocolate cake base. Scratch was good, but given the cake is baked twice, I think a pudding-added cake mix cake or a super moist chocolate cake with sour cream in it is the way to go.

  4. CindyD says

    July 23, 2012 at 12:55 pm

    So why not go triple chocolate and add mini chocolate chips to the cheesecake mixture? Or could you add a thin layer of raspberry or cherry or strawberry jam between the cake and the cheesecake? LOL, you really got me thinking! Too bad I don’t have an excuse to bake!

  5. Caralyn @ glutenfreehappytummy says

    July 23, 2012 at 1:52 pm

    oh my gosh! you’re so talented!!! that turned out awesome!

  6. Alton says

    July 23, 2012 at 5:16 pm

    Anna, you did such a great job of photographing the cake. It looks as delicious as it tastes.
    I might mention something that really ‘bugs’ me. They no longer make and 18+ oz. cake mix. They are all 15 something. Its bad enough they discontinue flavors, but changing the amount really makes a difference. I haven’t seen any notices or warning, but the price is the same. I guess we will have to start weighing – or better yet, start from scratch – it isn’t that bad!

  7. Katrina says

    July 23, 2012 at 11:22 pm

    I know a certain husband who just might like a cake like that, since he loves cheesecake and Boston cream pie.

  8. Karen says

    July 24, 2012 at 1:00 pm

    JUST in time!!! Friday is my birthday. Guess what I am making for my birthday cake???? This sounds so yummy.

  9. Winnie says

    July 25, 2012 at 8:50 am

    This looks yummy! Love how you phototgraphed it, the individual layers came across perfectly. I want to have this soon!

  10. Darlene says

    July 25, 2012 at 11:29 am

    Three questions:
    Is the cream cheese middle layer baked at the same temperature posted on the cake mix box?
    In step 3, should the cake and middle layer be cooled at room temperature and then chilled in the refrigerator before proceeding to the topping layer?
    Do you prefer this recipe over your Boston Cream Poke Cake?

  11. Anna says

    July 25, 2012 at 12:58 pm

    Hi Darlene,

    It really depends on what brand of cake mix you use or what cake recipe you decide to go with, but in general, yes — the cheesecake is baked at 350F. Also, I did cool the cake and cheesecake layer at room temperature before adding the topping layer.
    As for the last question, that’s subjective!! I liked the Boston Cream Poke Cake, but the cheesecake lovers in the house (and all our guests) were crazy about this one.

  12. Darlene says

    July 25, 2012 at 3:17 pm

    Thanks Anna. I’m definitely going to make this recipe.

  13. Kimberly Holland Ogren says

    February 15, 2014 at 10:16 pm

    Thank you for this recipe. I kept searching for a dessert to make my husband for Valentine’s Day and this was perfect. He loved it. I sort of cheated on the chocolate ganache though and made mine with just cool whip and chocolate squares only because I
    was pressed for time. Thanks again.

  14. Anna says

    February 16, 2014 at 7:41 am

    Hooray! Glad you liked it and thanks for the review :).

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate This Recipe:  

  • Facebook
  • Google+
  • Pinterest
  • RSS
  • Twitter

Categories

  • All-Time Favorites
  • Back to School
  • Bake Sale
  • Bread
    • Biscuits
    • Crackers
    • Doughnuts
    • Granola
    • Muffins
    • Quick Breads
      • Apple Bread
      • Banana Bread
      • Beer Bread
      • Blueberry Bread
      • Bran Bread
      • Carrot Bread
      • Chocolate Bread
      • Cornbread
      • Gingerbread
      • Lemon Orange
      • Pumpkin Bread
      • Spice
      • Zucchini Bread
    • Scones
    • Waffles and Pancakes
    • Yeast Breads
      • Babka
      • Bagels
      • Chocolate Yeast
      • Cinnamon Swirl
      • Dinner Rolls
      • English Muffins
      • Focaccia
      • King Cake
      • Kolache
      • Monkey Bubble
      • No-Knead Bread
      • Pizza Dough
      • Pretzel Bread
      • Rye Bread
      • Sandwich Bread
      • Stromboli
      • Sweet Rolls
  • Cake
    • Angel and Chiffon
    • Black Forest
    • Boozy Cakes
    • Boston Cream
    • Bundt
    • Cake Balls
    • Cake Mix
    • Caramel Cake
    • Carrot Cakes
    • Cheesecake
    • Chocolate Cakes
      • German Chocolate
      • Marble
    • Citrus
    • Coconut Pineapple
    • Coffee Cake
    • Cupcakes
    • Frosting
    • Ice Cream Cake
    • Italian Cream Cake
    • Jellyroll Cakes
    • Kid Cakes
    • Mini Loaf Pan
    • Pound Cake
    • Pudding and Poke
    • Red Velvet
    • Spice Cakes
    • Strawberry Cake
    • Tres Leches
    • Unusual or Retro
    • Upside Down
    • Yellow or White
  • Candy
    • Buckeyes
    • Caramel
    • Caramel Corn
    • Cracker Candy
    • Frito Candy!
    • Fudge
    • Marshmallows
    • Peanut Brittle
    • Pralines
    • Pretzel Candy
    • Rocky Road
    • Toffee
    • Truffle
  • Cookies
    • Bar Cookies
      • Apple
      • Candy Bars
      • Cereal Treats
      • Chip Bars
      • Cream Cheese
      • Dream Bars
      • Fruit Bars
      • Granola Bars
      • Lemon Squares
      • Meringue Bars
      • Oat Bars
      • Oreo Bars
      • Peanut Bars
      • Pecan Bars
      • Protein Bars
      • Pumpkin Bars
      • S'mores Bars
      • Seven Layer Bars
      • Spice Bars
      • Toffee Bars
    • Biscotti
    • Blondies
    • Breakfast Cookies
    • Brownies
      • Banana Brownies
      • Booze-y Brownies
      • Brownie Mix
      • Cake-y Brownies
      • Caramel Brownies
      • Fancy Brownies
      • Frosted Brownies
      • Fudge Brownies
      • Healthy Brownies
      • Loaf Pan Brownie
      • Peanut Butter
    • Cookie Bark
    • Cookie Cakes
    • Cookie Mix
    • Cut-Out
    • Drop Cookies
      • Black & White Cookies
      • Butterscotch
        • Macadamia
      • Candy Cookies
        • Coconut
          • Macaroons
        • M&M Cookies
      • Cereal Cookies
        • Granola Cookies
      • Chocolate Chip
        • Big Fat Cookies
        • Miniature
        • Oatmeal Chip
        • White Chip
      • Double Chocolate
        • Cake Mix Cookies
        • Exceptional
      • Gingersnaps
        • Molasses Cookies
        • Spice Cookies
      • Nutty Cookies
      • Oatmeal
        • Rangers
      • Peanut Butter
      • Pumpkin
        • Banana
        • Blueberry
        • Lemon
      • Snickerdoodles
      • Sugar Cookies
      • Wholesome Cookies
    • Gluten Free
    • Just a Dozen
    • Lofthouse Cookies
    • Macarons
      • Meringues
    • No-Bake
    • Shaped or Cut
      • Marshmallow
      • Sandwich Cookies
        • Whoopie Pies
      • Shortbread
      • Slice and Bake
  • Cupcake Packaging
  • Desserts
    • Cobbler
    • Disney Treats
    • Girl Scout Cookie
    • Ice Cream
    • Ice Cream Desserts
    • Icebox Desserts
    • Mousse
    • Pastries
    • Pastry Cream
    • Pudding
    • Shortcakes
    • Slow Cooker
  • Events
  • Fuzz's Recipes
  • Grain Free
  • Holiday
    • Christmas
    • Cinco de Mayo
    • Easter
    • Halloween
    • Holiday Cookies
    • Jewish Cookies
    • July 4
    • St. Patrick's Day
    • Thanksgiving
    • Valentine's Day
  • My Top Picks
  • Packaging
  • Pets
  • Pies
    • Buttermilk Pie
    • Butterscotch Pie
    • Chocolate Pies
    • Coconut Cream
    • Crostata
    • French Silk
    • Fruit Pies
    • Ice Cream Pies
    • Key Lime
    • Lemon Meringue
    • Other Pies
    • Pecan Pies
    • Pie Crust Recipes
    • Pumpkin Pie
    • Strawberry Pies
    • Tarts
  • Reviews
    • Cookbook Reviews
    • Secret Ingredients
  • Savory
    • Entrees
    • Flavored Nuts
    • Salad
    • Soup
  • Soap/Bath Bombs
  • Teacher Gifts
  • Tips/How-To
  • Travel
    • New York
  • Uncategorized
  • Unusual
  • Vegan
Google+
Privacy Policy

© 2018 - Copyright Anna Ginsberg